Brew Date: 23 Dec 2015
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain

Status: Aging in Glass
Alochol By Volume: 4.7 %
Bitterness: 29.3 IBUs
Est. Color: 5.2 SRM
Batch Size: 7.50 gal
Brewhouse Efficiency: 75.00 %
Calories: 151.6 kcal/12oz

The Water:

Sparge Volume: 6.34 gal (treated as above)

The Mash:

Total Grain Weight: 16 lbs 4.0 oz
Mash PH: 5.20
Mash Ingredients
Amt Name Type # %/IBU
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 61.5 %
2 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 2 15.4 %
2 lbs 8.0 oz Wheat Malt, Bel (2.0 SRM) Grain 3 15.4 %
4.0 oz Caramunich Malt (56.0 SRM) Grain 4 1.5 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 19.58 qt of water at 161.4 F 147.0 F 90 min
Sparge: Fly sparge with 6.34 gal water at 170.0 F
Expected Original Gravity: 1.062 SG
Measured Original Gravity: 1.046 SG
Expected Mash Efficiency: 77.5 %
Measured Mash Efficiency: 83.4 %

The Boil:

Boil Time: 90 minutes
Boil Starting Volume: 9.27 gal
  
Boil Ending Volume: 8.07 gal
Boil Ingredients
Amt Name Type # %/IBU
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 5 6.2 %
1.50 oz Styrian Aurora (Super Styrian) [8.10 %] - Boil 60.0 min Hop 6 29.3 IBUs
1.00 oz Fuggle [4.40 %] - Boil 0.0 min Hop 7 0.0 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Belgian Style Saison Ale Yeast Blend (White Labs #WLP568) [50.28 ml] Yeast 8 -
1.0 pkg Dregs (Various Bottles) Yeast 9 -
1.0 pkg Flemish Ale Blend (White Labs #WLP665) Yeast 10 -
Yeast Starter: Create a yeast starter with 2.20 l of wort
Initial Fermentation Temp: 73.0 F for 6.00 days
Subsequent Fermentation Temp: 80.0 F for 4.00 days
Expected Final Gravity: 1.008 SG
Measured Final Gravity: 1.010 SG

Kegging and Conditioning:

Final Bottling Vol: 7.00 gal
Carbonation Used: Keg with 20.72 PSI (3.0 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 10.00 days
Storage Temperature: 40.0 F

Additional Notes:

This is 2 gallons of Estivation Batch 2 to which I added Apricot puree from Oregon Fruits.