Anyway, this one is a big time, experimental, hybrid brew. A super hoppy (I'm talking near on AIPA levels...) braggot, but with an almost Saison grain bill fermented with Belle Saison yeast.... Bonkers...
Targets:-
OG: 1.060. FG: Beersmith 2 told me 0.998
![Shocked :shock:](./images/smilies/icon_eek.gif)
Colour: 10.7 EBC. IBUs: 42.6 Tinseth. Based on 82% Efficiency.
As detailed elsewhere, this was my first brew using my recirculation set-up. I ran the pump at 1/3 flow (on the mini tap) the entire mash, and again for 15 minutes before flame out, and whilst cooling the wort. Once wort was cooled I let it sit with the pump off for 30 minutes to settle.
The Mash
90 minutes @ 64 degrees C (23 litres strike water @ 67 degrees C). Mash out at 75 degrees C, rising over 7 minutes, resting for 10. Drained and sparged with 6 litres of water @75 degrees C using recirculation.
Grain bill:-
1800g 6 EBC Maris Otter
500g 17.7 EBC Munich Malt
200g 3.3 EBC Torrefied Wheat
60g 150 EBC Crystal Malt
The Boil
90 minute boil. Rolling boil @ 1600 watts until volume low enough, then upped to 2500 watts for the majority of the boil (volcanic boil). Whole hops used throughout.
Hops & Misc:-
@ 90 minutes:-
2270g (5 jars) Asda own brand honey (posh honey the flavour would just boil off, or blow out of the airlock).
4g Summit 16.2% AA
4g Pilgrim 9.3% AA
@ 20 minutes:-
7g Belma 12% AA
7g Citra 13.5% AA
@ 15 minutes:-
9g Belma 12% AA
9g Citra 13.5% AA
1/2 Protafloc
@10 minutes:-
10g Belma 12% AA
10g Citra 13.5% AA
@0 minutes (flameout):-
25g Belma 12% AA
26g Citra 13.5% AA
The smell was truly wonderful whilst boiling! Fruity beyond belief!!
![Laughing :lol:](./images/smilies/icon_lol.gif)
Now, the plan was to cool to 18 degrees C... But whilst posting about how it was going on here, in the equipment section, I overshot and cooled to 15 degrees C, it was THAT darned fast (boiling to 15 degrees C took approximately 25 minutes). So I warmed it back up to 17 degrees C. Hit an SG of 1.068.
![Twisted Evil :twisted:](./images/smilies/icon_twisted.gif)
Pitched 2 packets (@ 17 degrees C) of already re-hydrated Lallemand Belle Saison yeast (re-hydrated with 200mls (2 x 100mls as instructions say 100mls per packet) of boiled then cooled water @ 30 degrees C), slapped it on my fermenting shelf and chucked a blow off tube on. In 3-4 days I'll wrap the FV in a blanket to let it get even warmer.
![Wink :wink:](./images/smilies/icon_wink.gif)
Went to bed and woke up in the night with a cluster migraine that felt like a star had gone super nova in my head, a temperature that felt like hell had arrived on earth, and lost my evening meal... Just as a side story.
![Laughing :lol:](./images/smilies/icon_lol.gif)
Today it's just starting to bubble away nicely. Not quite as vigorous as MJ M29 was at this point, but getting there.
I realised after brewing this that one of the main person I would have liked to try it can't have it.... She's gluten intolerant, and I used what and NO clarity ferm.... So naturally at some point I am going to have to have a go at brewing one with a lower ABV, barley only, British hops and Clarity Ferm.