<_MOD_>1969-12-31 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2015-05-17 March'15 Saison/IPA split (BOTH) Sweetcell 2015-03-07 1990-06-01 1408.0000000 640.0000000 0 0 0 0 0 0 <_MOD_>1970-06-08 my single tier 1792.0000000 224.0000000 1 0.1300000 0.0000000 0 1 1786.8800000 60.0000000 10.0000000 1 256.0000000 64.0000000 4.0000000 0.0000000 1408.0000000 64.0000000 0.0000000 75.0000000 100.0000000 <_MOD_>2015-01-26 Saison Belgian and French Ale BJCP 2008 3 16 0 1.0480000 1.0650000 1.0020000 1.0120000 20.0000000 35.0000000 2.3000000 2.9000000 5.0000000 14.0000000 5.0000000 7.0000000 A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity. A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses. Varying strength examples exist (table beers of about 5% strength, typical export beers of about 6.5%, and stronger versions of 8%+). Strong versions (6.5%-9.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice additions often reflect the indigenous varieties available at the brewery. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. All of these beers share somewhat higher levels of acidity than other Belgian styles while the optional sour flavor is often a variable house character of a particular brewery. Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb, spice and alcohol aroma. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral hop aroma is usually present. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. When phenolics are present they tend to be peppery rather than clove-like. A low to moderate sourness or acidity may be present, but should not overwhelm other characteristics. Spice, hop and sour aromatics typically increase with the strength of the beer. Alcohols are soft, spicy and low in intensity, and should not be hot or solventy. The malt character is light. No diacetyl. Appearance: Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent. Flavor: Combination of fruity and spicy flavors supported by a soft malt character, a low to moderate alcohol presence and tart sourness. Extremely high attenuation gives a characteristic dry finish. The fruitiness is frequently citrusy (orange- or lemon-like). The addition of one of more spices serve to add complexity, but shouldn’t dominate in the balance. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions; phenols tend to be lower than in many other Belgian beers, and complement the bitterness. Hop flavor is low to moderate, and is generally spicy or earthy in character. Hop bitterness may be moderate to high, but should not overwhelm fruity esters, spices, and malt. Malt character is light but provides a sufficient background for the other flavors. A low to moderate tart sourness may be present, but should not overwhelm other flavors. Spices, hop bitterness and flavor, and sourness commonly increase with the strength of the beer while sweetness decreases. No hot alcohol or solventy character. High carbonation, moderately sulfate water, and high attenuation give a very dry finish with a long, bitter, sometimes spicy aftertaste. The perceived bitterness is often higher than the IBU level would suggest. No diacetyl. Mouthfeel: Light to medium body. Alcohol level can be medium to medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing and not to the point of puckering. Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish. Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin http://www.bjcp.org <_MOD_>2015-01-26 Single Infusion, Light Body, No Mash Out 380.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2015-01-26 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2015-01-26 Mash In 0 950.0000000 150.0000000 75.0000000 2.0000000 0.0000000 0.1300000 1792.0000000 72.0000000 224.0000000 0.0000000 72.0000000 0.0000000 380.0000000 163.2637161 0.0000000 <_TExpanded>1 1 1792.0000000 224.0000000 0.1300000 <_MOD_>2015-01-26 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2015-01-26 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2015-01-26 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 1 <_MOD_>2015-01-26 Ingredients 7405 1 1 7182 6 <_XName>Ingredients 16 <_MOD_>2015-01-31 Optic 0 1 0.0000000 288.0000000 2.0000000 81.0000000 0.0000000 75.7894737 0 1 1.5000000 3.0000000 110.0000000 9.5000000 0.0000000 0 1 100.0000000 60.0000000 0.0625000 <_MOD_>2015-01-31 Wheat - White Malt (Briess) US Briess 0 1 0.0000000 48.0000000 2.3000000 85.0000000 0.0000000 12.6315789 0 2 1.0000000 4.0000000 145.0000000 14.5000000 0.0000000 0 1 100.0000000 FLAVOR: Creamy, Sweet, Malty, Wheat, Floury Imparts malty flavor not obtainable from raw wheat. Use with rice hulls to improve lautering and help prevent stuck mash. White Wheat Malt contributes to foam production and foam stability. 60.0000000 0.0781250 DME Wheat Bavarian (Briess) <_MOD_>2015-01-31 Oats, Golden Naked (Simpsons) UK Simpsons 0 1 19.2000000 24.0000000 10.0000000 70.0000000 0.0000000 6.3157895 0 3 1.5000000 4.5000000 0.0000000 11.7000000 0.0000000 0 0 15.0000000 This unique product from Simpsons has a special, sweet berry-nut flavor. Used at a rate of 4-15% of total grist by weight, Golden Naked Oats will deliver a deep golden hue with light caramel flavors to the finished beer as well as a creamy, satin finish. 60.0000000 0.1406250 <_MOD_>2015-02-03 Acidulated (Weyermann) Germany Weyermann 0 1 0.0000000 12.0000000 1.8000000 65.2000000 0.0000000 3.1578947 0 4 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 1 10.0000000 Used in Germany to lower PH levels without resorting to chemicals. Lowers mash pH levels, lightens color, improves flavor stability. 60.0000000 0.0781250 Pale Liquid Extract <_MOD_>2015-03-06 Melanoiden Malt Germany 0 1 0.0000000 8.0000000 20.0000000 80.0000000 0.0000000 2.1052632 0 5 1.3000000 3.5000000 10.0000000 11.0000000 0.0000000 0 1 15.0000000 Aromatic malt from Banberg, Germany. Promotes a full flavor and rounds off beer color. Promotes deep red color and malty flavor. 60.0000000 0.0800000 Caramel/Crystal Malt - 20L <_MOD_>1970-01-22 Warrior U.S. 2 0 12.6000000 4.7500000 100.0000000 0.0000000 1.4000000 24.0000000 60.0000000 0.0000000 High alpha hops from Yakima Chief Ranches. Also called YCR-5. Mild aroma and low cohumulone content - primarily for bittering. Used for: Ales, stouts Aroma: Neutral, clean, mild Substitutes: Nugget, Columbus, Magnum 29.2364642 6 0 1 1.0000000 <_TExpanded>1 2 0 0 1.0580000 1.0100000 1.0180000 1.0110000 640.0000000 1.0480000 brewed on Saturday, march 7, 2015. first runnings: 1.080 Preboil: 1.053'ish mashed really long, boiled longer. put 0.8 oz Citra into a sac and boiled for last 10 mins of saision. single-passed half the wort, AKA the saison portion, into a carboy. the added amarillo for ~10 mins; half an oz of apollo, most of an ounce of Amarillo for 1 min, half an oz of apollo, an ounce of Amarillo and most of an ounce of Galaxy at 170*F for a 20 min the hop-stand (all approx). (the above hops, along with the Citra, added IBUs to the IPA half - unsure how many) while cooling the main batch, pulled from 1.022 (?) late-runnings from the mash-tun. boiled for over an hour, added Citra hop bag and a half-dozen Amarillo pellets for last 10-15 mins of boil. split evenly between IPA and saison. (UPDATE: would not do this again, i believe i got the slightest touch of astringency from this late & over-boiled addition). IPA OG: 1.062 Saison: 1.058 Saison: pitched They Yeast Bay Saison Brett mix (got from DCHB monthly meeting) at 68*F. Rose to 78*F within 24 or 36 hours, after 72 hours was at 81*F. on wednesday night, fell to 76'ish. cranked up the heating blanket. got to 79/80. added a half pound of white sugar on thursday night. left friday for VT, the electric blanket timed out after X hours so upon my return on sunday night, temp down to 62'ish. turned blanket back on, by monday night was up to 68'ish. added second half-pound of sugar on monday night. got it up to 70*F in a water bath on tuesday, kept it there until friday (so almost 2 weeks old), at which point i wrapped it in a blanket and moved it upstairs. slowly fell to 64. on day 18 (Wednesday), gravity was 1.008. beer was very clear. stayed at 64, moved downstairs on 5 april (4 weeks). racked to 5 gal Better Bottle on 4/18. gravity sample revealed that it had dropped a point, to 1.007. added some "Kb" brett mix (contains Crooked Stave lacto). Trois IPA pitched at at 64*F (almost certainly larger pitch than TYB saison mix). Rose to 72*F within 24 or 36 hours, after 72 hours still around 72*F. on wednesday night, still at 74. cranked up the heating blanket, didn't budge much. added a half pound of white sugar on thursday night. left friday for VT, the blanket timed out after X hours so upon my return on sunday night, temp down to 62'ish. turned blanket back on, by monday night was up to 64/66'ish. blanket died, so I moved it upstairs where it held about 64*F. on friday (so almost 2 weeks old) i put it in the waterbath and it slowly climbed to 68*F over 2 days. on day 18 (Wednesday), bubbling about every 10 seconds so it looks like it has kicked up again. kept it at 68, eventually 70, until about april 5 (so 4 weeks). then dry hopped on Monday april 6: 2 oz amarillo, 2 oz galaxy, 1.5 oz simcoe. temp has stabilized around 61 by this point. IPA bottled on 4/11, FG 1.010. 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1