Third batch of saison. Scaled for 12 litres.
MALT:
Crisp Pilsner Malt (EBC 3-4) – 5000g
MINERALS:
Gypsum – None
Epsom Salt – None
HOPS:
East Kent Goldings – 60g / 60 minutes
Styrian Goldings – 35g / 10 minutes
TARGET PACKAGED VOLUME: 12 litres
STRIKE VOLUME: 18.5 litres @ 48°C
SPARGE VOLUME: 1x kettle taken from strike water
CHILLING VOLUME: 6 litres @ 5°C
MASH: 45°C on setting 2 heating to 72°C (no lid, no insulation)
BOIL: 60 minutes @ power level 8
FININGS: 1/2 protafloc tablet
FERMENTER VOLUME: 14.5 litres
YEAST: 1x WHC Farmhouse Vibes
FERMENTER TEMP: 23°C
OG: 1.061
FG: 1.002
ABV: 7.7%
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: 6 litres of chiller water took the temp down to 66.5°C. Perfect water volumes again. Pitched the yeast after cooling for 24 hours and fermentation took off well. Crazy attenuation.
TASTING NOTES: