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 -
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 the beginning of my house solera system. 5 gallons of clean beer is fermented. Then it is transferred to a carboy that contains a house culture obtained mostly from the dregs of great sour beers I've drank. I transfer 5 liters into a wood barrel that also contains its own house culture. After a month or two in there, the beer moves to a 1-gallon glass jug to finish with whatever fruits or other additives I desire.

A CO2 blanket is sprayed into each glass vessel after any trasnfers take place to minimize acetic acid production.

8/24/16: I've since learned that my high IBUs on this beer probably killed off any shot at serious lactic acid production. But it does have a gentle tartness that is nice. A few bottles have had a really nice brett character, but not all. In future batches (after batch 3) I will focus on zero IBU beers. I may also start putting unfermented wort in the 5-gallon carboy.