This is a placeholder for our upcoming 10th recipe, our first try at a “ginger saison”!
Here is my recipe
|grains…||lbs||ingredient details||potential SG||points|
|67.86%||9.5||belgian pilsner malt||1.036||342|
|17.86%||2.5||flaked rye / malted rye||1.036||90|
|14.29%||1||Belgian-ish candi sugar (*attempt 1)||1.036||36|
|60, first wort hops||1||hallertau|
|15 mins, ginger||4||peeled, washed, frozen, grated|
|15 mins,sugar||16||belgian candi sugar|
|15 mins, hops||1||saaz hops|
|15 mins||1||add 1/2 whirlfloc tablet|
|2 weeks out, hops||1||saaz hops|
|2 weeks out, for 2 days, ginger||0.5||peeled, washed, sliced thin|
|1 package||1||WYeast 3711 French Saison|
|strike water||8.5||BIAB starting volume|
|ending volume||5.75||yeast pitching volume|
Depending on how much of the candi sugar I decide to use, am shooting for an OG of 1.061 to 1.065 which may result in a 6.7% to 7.2% ABV beer. We’ll see how it goes!
Also this will be my second batch ever to be kegged, and first time skipping conditioning and force-carbing the beer as soon as it cold crashes. Also I never have cold crashed before, so will try to do that in my finally-completed keezer right before ramping up the CO2.
Brew day notes…
- Brewed this beer on Saturday, October 1 2016. Started around 12pm.
- First time ever, I burnt a hole in one of my two BIAB bags, and had to spend almost an hour straining out the mashed grains before heating up to a boil. Wow that sucked, but glad I didn’t ruin the batch.
- My ghetto volume measurements along the way seemed to indicate my boil off rate was faster than 1 gallon per hour, I initially was going to do an 80 minute boil but shortened it to a 60 minute boil. That made my 60 minute hop addition a 45 minute hop addition in reality.
- Added my belgian candi sugar at abut 5 minutes left in the boil in a muslin bag. Found it was not really melting quick at all, next time might try adding it much earlier.
- I am tired of straining the wort (slowly) on way to fermentation vessel, I think I’ll put even pellet hops in muslin bags from now on. That or resume using my bazooka tube.
- Even with volume worries, I ended up about 5.8 gallons in the bucket with OG of 1.065. Ah, right about perfect so fingers crossed for a great outcome here.
- Finished about 6pm, and the next morning was bubbling away. 24 hours later it was still bubbling pretty fast. This 3711 yeast is a monster!
- Took my first sample from the brew bucket on Sunday, 10/30/2016. Wow that thing makes it so easy!
- The gravity looked lower than 1.000, guessing 0.998 or 0.999, making abv 8.78 to 8.92.
- I put the 1oz of secondary hops into the wort, and also 2oz of cleaned, skinned, sliced ginger.
Kegging day notes…
- Daily tastes helped find when the ginger character was really coming through, thanks to that brew bucket spout!
- Transferred this batch from the brew bucket to the keg on Monday, 11/7/2016.
- First time transferring from the brew bucket, omg i love that thing. Perfectly left behind trub with minimal effort.
- Got 2nd CO2 line connected to the keezer, used it to purge the keg.
- Put 2nd keg into the keezer, was quite a PITA actually. Hoping the 3rd one will fit when the time comes.
Photos of this beer recipe…
Taking a gravity reading during secondary additions. Looks like 0.998 or 0.999!
Sample tasting before adding secondary additions.