Bezza's Brewdays

[-Bezza-]

Brew #8 - Lemon Saison
BIAB

4kg Pilsner
200g Carapils

20g Centennial - Boil - 60 mins
40g Saaz - Boil - 30 mins
1/4 Protofloc - Boil - 15 mins
50g Cascade - Boil - 5 mins
20g Coriander Seeds - Boil - 5 mins
5g Black Peppercorns - Boil - 5 mins
Zest of 1 lemon - Boil - 5 mins

Yeast: Mangrove Jacks French Saison

Target volume: 19l
Target OG: 1.049
Target FG: 1.005
ABV: 5.2%

Bitterness: 41.9 IBU (although running through a calculator suggests this is more like 55.8)
Colour: 3.8 EBC (very pale!!)

This is The Malt Miller's Saison kit, only I added 200g Carapils as I had a bit left over and wanted to make up for expected poor efficiency. Their recipe also called for orange zest but I didn't have one so used a lemon instead. The instructions were lacking in terms of mashing instructions or water volumes but I guess that's because people will have their own preferences on this - just would have been nice to have some guidelines for the novice brewer.

First time using my Burco boiler for brewing. Fortunately, the thing maintained a rolling boil without any modification which is great. I'd added a SS ball tap and bazooka filter but that's it.

Mashed in the Burco, using my inkbird to control temperature. I set this at 64.5C with a heating differential of 0.3C. In practice, this wasn't great at controlling temperature and when the heating element kicked in, temps would increase to around 71C. I believe this will result in the extraction of extra unfermentable sugars which means the beer will have more body compared to the intention. Mashed in 20l of water. pH was around 5.7-5.8 without any water treatment (other than a campden tablet) so that seemed ok.

After mashing, squeezed the life out of the bag and then did a cold water sparge with about 4 litres. Frankly, I'm finding BIAB to be a bit of a pain - holding a grain bag during lautering and then not being able to sparge properly is just awkward. Guess an all-in-one solution would deal with this.

No issues on the boil and remembered all my additions. Found the coriander seeds to be tiny compared to the ones I normally cook with but can't see that being an issue.

I don't have a cooler yet so emptied into a FV which I cooled in an ice bath and then added some sanitised, frozen PET bottles. Cooling worked effectively. However, on transferring, the bazooka filter got clogged very quickly and was running at a trickle so ended up tipping everything into the FV for cooling.

After cooling, syphoned into the actual FV. Bit of crud made it into the vessel but not much.

Final result was 18l of 1.049 wort. Rehydrated and pitched the yeast at 25C and into the brew fridge.

Programmed the inkbird to do:
- 28C for 3 days
- 28.5C for 1 day
- 29.5C for 1 day
- 30C until fermentation finished

Let's see how this one goes.

For next time:
- Think about getting a proper all-in-one solution. If not, at least get a better way of controlling mash temperature
- Figure out if I should be doing a better job of filtering as it all ends up a bit mucky. Use leaf hops for the boil?

 

[-Bezza-]

Took a gravity reading yesterday and down to 1.003 already, so got around 6% ABV before priming. Yeast hasn't been particularly flocculent so far but cold crashing will sort that out. Going to leave it at 30C for a couple more days and then slap the temperature down and leave for another week, assuming gravity isn't still moving.

The initial taste was interesting, of course recognising that it's nowhere near the final product yet. Think it's going to turn into a pretty clean, crisp and dry base beer. Fair amount of bitterness in there but hoping that will mellow out slightly with conditioning. Pepper is very, very subtle and nothing in the way of lemon as yet. Nothing remarkable from the yeast at this stage either.

Early days but looking promising.

 

[Dutto]

Looks good.

If the SG is down to 1.003 then I don't think you produced too many non-fermentable sugars! aunsure....

 

[-Bezza-]

So bottled today. Funny how you end up with so little in the bottles once you've wasted a bit from kettle to FV, then FV to brew bucket, then brew bucket to bottles. Think I ended up with about 15l in bottles. Still, can't complain.

Feeling that a lot of my beers have been underprimed recently, so aimed for 2.5x CO2 on this one. Meant 130g of sugar for the 18l batch!! That was based on fermentation being at 31C. Hope that's right otherwise I could have some rockets!!

FG was 1.001 @ 2C which converts down to 1.000. So that gives me 6.43% plus priming sugar. Pretty close to a 7 percenter.

 

[MartinHaworth]

I'm doing a different malt Miller saison as I speak....60grams of lemon zest.....12 lemons...im posting details on my brew thread..

Saison are lush!

 

[-Bezza-]

I'm doing a different malt Miller saison as I speak....60grams of lemon zest.....12 lemons...im posting details on my brew thread..

Saison are lush!

So my one lemon worth of zest isn't really going to make a difference.

Initial tastings of this haven't blown my socks off but then that's not always the best judge of the final beer.

 

[Dutto]

The 130g looks spot-on for a 2.5 CO2 so hopefully no "bottle bombs" on the horizon!

Well done! Looks as if it will be a great brew so go easy when supping it at 7%!

 

[-Bezza-]

The 130g looks spot-on for a 2.5 CO2 so hopefully no "bottle bombs" on the horizon!

Well done! Looks as if it will be a great brew so go easy when supping it at 7%!

Thanks. You always know you're on to a good thing when you feel that tiny bit squiffy from drinking the contents of the trial jar.

 

[-Bezza-]

Absolute shocker of a brew last week.

Brewed up the Big Smoker Porter, which comes out of the new CAMRA book, although ordered as a kit from the Malt Miller. Sounded great on paper:

Milk Stout
Method: BIAB
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 23 liters
Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)

Original Gravity: 1.053
Final Gravity: 1.014
ABV (standard): 5.17%
IBU (tinseth): 24.92
SRM (morey): 21.63

Fermentables

3.7 kg United Kingdom - Maris Otter Pale
0.24 kg Flaked Oats
0.22 kg German - CaraRed
0.17 kg German - CaraMunich II
0.16 kg German - CaraMunich III
0.14 kg United Kingdom - Chocolate
0.036 kg United Kingdom - Roasted Barley
0.2 kg Brown Sugar
0.15 kg Lactose (Milk Sugar)
5.02 kg Total

Hops
Amount Variety Type AA Use Time IBU
20 g Fuggles Pellet 5.9 Boil 60 min 15.48
12 g Fuggles Pellet 5.9 Boil 30 min 7.14
6 g Fuggles Pellet 5.9 Boil 15 min 2.3


Other Ingredients
Amount Name Type Use Time
5 g Coffee Grains Flavor Boil 1 hr.
2 tsp Vanilla Extract Flavor Boil 30 min.
10 g Dark Chocolate Flavor Boil 15 min.
150 g Lactose Other Boil 15 min.
0.25 each Protofloc Fining Boil 15 min.

Yeast
Fermentis / Safale - English Ale Yeast S-04
-
Notes
Brown sugar and lactose added 15 mins from end of boil.

The brown sugar was added to make up for the lack of efficiency in the BIAB method.

On the day, mash went fine and hit pH5.5. Mashed 17.5l and sparged with 8l at 64.5C

Only got 1.046 OG which doesn't bode well for a particularly strong beer at the end. Was hoping to get 5% but looking more like 3.8%. Could it be something to do with going for a no-chill method and where I had left the wort overnight to cool, the lactose and/or other sugars had dropped out of suspension when I took the gravity reading (so I only skimmed off the thinner stuff)? Of course I gave it a good stir and aeration before pitching the yeast.

Also, I'm utterly fed up with BIAB - it's far too messy and too much physical effort. Only thing for it is to get a Grainfather so I'm going to stump up the cash before the next brew! Hoping that saves a bit of time too.

So meh. But the proof of the pudding is in the eating, as they say, so not giving up hope completely. If it ferments out properly, I'll just have a flavoursome stout that's just not very strong.

 

[-Bezza-]

Log of mash temperature:

 

[Dutto]

I consider 64.5*C to be a "low" sparge temperature. I heat my sparge water up to 80*C in (summer) and 85*C (in winter) so that I effectively "Mash Out" and stop the production of sugars at the start of the sparge.

However, don't worry too much, I think you hit the nail on the head with this ...

........
........ the proof of the pudding is in the eating, as they say, so not giving up hope completely. If it ferments out properly, I'll just have a flavoursome stout that's just not very strong.

... but if you want to use it as a reason to buy a Grainfather then I say "Go for it!"

 

[-Bezza-]

I consider 64.5*C to be a "low" sparge temperature. I heat my sparge water up to 80*C in (summer) and 85*C (in winter) so that I effectively "Mash Out" and stop the production of sugars at the start of the sparge.

However, don't worry too much, I think you hit the nail on the head with this ...



... but if you want to use it as a reason to buy a Grainfather then I say "Go for it!"

One of the things I've struggled to get my head around with BIAB is all the water volumes and associated temperatures. Part of me thinks that going for a standardised set of equipment where the various parameters and known in advance should help me in honing my technique. At the moment, it's hard to pinpoint where issues arise - is it technique, is it to way the water volumes are working out etc. Plus being able to lauter and sparge by resting the grain basket on top of the kettle just seems so much easier! Add in the pump for better efficiency and the cooler to speed things up and it's a winner, well, so long as I ignore cost.

It's definitely happening, I just need to pop out and get one one weekend or find a time when I'll be in for delivery.

 

[Dutto]

Here are the "Mashing Tips" that I brew to. I've had them so long I don't know where they originated but they work for me!

MASHING TIPS

Strike Water = 2.6 to 3.0 litres per 1kg of grain.

Mash for ONE HOUR minimum at:

• 55*C to 66*C for a High Alcohol – Dry brew.
• 68*C to 72*C for a Low Alcohol – Sweet brew.

DO NOT exceed 75*C.
Stir Mash after 20 and 40 minutes.

Heat SPARGE water 80*C to 85*C. Note: Lowest in summer!
Lauter until wort runs clear (using two jugs) and then Sparge at one litre per minute.
Stop sparge when Boiler reaches 30 litre capacity. (This is usually when runnings reach SG1.008 or below.)

How this would work with BIAB I don't know because I've never done it. Sorry.

 

[-Bezza-]

Just reading back over your post there Dutto and seems I probably mashed a little high to get the alcohol. Annoyingly, the kits from The Malt Miller don't have any real instructions on there so you're left to make up your own mind as to how to approach things.

Anyway, put the stout into a PB yesterday at a FG of 1.013. That gives ABV of 4.33%

Primed with 70g table sugar so final result should be 4.5%. That's not a bad result in the end, although probably going to be a little drier than expected at the end of the day.

Of course I had a little taste of things on the way in and it's tasting amazing already. The chocolate is really coming through, followed by the coffee and then the merest hint of the vanilla. Going to leave this at 19.5*C for a couple of weeks and then condition through til December. Should be good!!

 

[-Bezza-]

Drank a few of the bottles of Lemon Saison over the weekend and offered them round to friends who were over. All told, they went down pretty well. Given the alcohol content, the beer wasn't at all fiery or hot. I've not had a proper saison before so don't know whether it's true to style (the saisons I've had have just been from those "craft" breweries who abuse the saison name as meaning anything strong, hoppy and more hip that an APA). My saison had a very light and refreshing texture, more lager in mouthfeel, but with a boot load of flavour and a good balance of hops. The lemon just, and I mean just, about came through. Would brew again but probably put a bit more lemon and pepper in. Interesting point was how the yeast clung to the side of the bottle rather than settling on the bottom.

Happy with this one.

 

[-Bezza-]

Two months on from my last post in here and sadly not had the time to do any more brewing. So some notes for my diary.

The Lemon Saison is all but gone now but everyone who drank it really enjoyed it. Last few bottles were starting to get a slight alcohol taste towards the bottom of the glass suggesting the hops were fading. Just the one bottle left which is in a very old swingtop - deliberately leaving it as long as possible to check whether the bottle cleaned and sanitised properly as I have a whole load of them ready to use if they are any good.

The stout has been a bit annoying. The first couple of glasses I poured from the pressure barrel were fantastic with a great head. I was really pleased with how it turned out after missing the target on brewing. I tried to draw a couple of bottles from the barrel but they subsequently came out flat. Injected another CO2 cartridge into the PB and left for another couple of weeks so perhaps it has perked up again. A real shame as I think the beer is full of flavour, it's just completely let down by the carbonation. I'm giving up on PBs entirely now.

So, onwards an upwards.

I will check the swing top saison and if that's not infected, will give the rest of the bottles a good clean and bleach and I'm all set for some more brews.

Picked up a Grainfather in the Black Friday sales so desperate to get brewing on that. I've cleaned it in preparation.

Have the ingredients for a Hefe Weiss (having finally picked up some rice hulls at the homebrew shop) and Red Brick Rye - both from Malt Miller - so will probably do the Hefe first as it'll be quicker to condition. Also got the MM Black Friday IPA ingredients as a Christmas present - a nice 8.5% IPA so that's on the list too.

Young's Saison kit is also hanging around in the shed. Might get that on to brew just for the hell of it as the FV is empty and it'll be quick and easy.

Otherwise I have 6kg pale malt, 500g carapils and 500g biscuit malt in stock, along with 100g Citra and 100g of another C hop. Mostly a case of picking some random things off the shelf in the HB shop. I was thinking of chuck everything together to make a strong hoppy pale ale but the hops will probably be a waste of the biscuit. So general ideas for other brews are:

- Golden biscuit ale. Something around 4.5%, not too hoppy.
- Lemon Verbena Saison. Take the above saison recipe but "dry hop" with some lemon verbena leaves.
- Campfire Stout. Thinking some smoked malt, biscuit malt and a big hit of vanilla, perhaps with some oatmeal or lactose to give a load of body.

On the shopping list / to do list:
- A bottle brush that cleans the bottom of my bottles!
- Plumb in the giant catering sink that I have. Will make cleaning soooo much easier
- Get some cornies and build a kegerator. Want this in place for the summer. Biggest hold-up is just getting the CO2 but will try and get that sorted over the next couple of weeks.
- Clean and bleach the swingtops
- Tidy the brew space
- But beersmith
- Build out some recipes
- BREW BEER!!!

 

[Dutto]

..............

Picked up a Grainfather in the Black Friday sales so desperate to get brewing on that. ........
Wouldn't we all? Good luck!

- Lemon Verbena Saison. Take the above saison recipe but "dry hop" with some lemon verbena leaves.
Like the sound of that!

- A bottle brush that cleans the bottom of my bottles!
I used a stainless steel bicycle spoke, three tie-wraps and a bit of chamois leather to make my own. I use it with my battery powered drill and it cleans bottles out to perfection!

- Tidy the brew space
I have managed to stop SWMBO tidying up my garage and shed so it's nice to look at them when they're neat and tidy!

- BREW BEER!!!
Best idea yet! Enjoy!!

 

[-Bezza-]

Captain's log:

At home for a couple of week's paternity leave which means the AG brewing is definitely on hold for a while, but it does mean I'm around to arrange deliveries of lots of shiny gear. Now have three cornies (from HBC), a decent-looking regulator (the "premium" one from The Malt Miller), 6.35kg of CO2 and an assortment of John Guest fittings, beer line and disconnects (being so far into the spending, the extra to get the SS ones just seemed a drop in the ocean). No fancy taps yet - still need to get a chest freezer sorted - so just a cheap picnic tap for now. Have a stout that can be kegged now and force-carbed, it's just so bitterly, bitterly cold out at the moment that being in the brew shed is not a pleasure at all.

Whilst the AG brewing is on hold, I do have the Young's New World Saison kit sitting in the cupboard so going to get that one fermenting and kegged.

Also bought Beersmith which has been great fun adding recipes to and generally getting acquainted with. I can see that is going to be a massive help in keeping track of my brewing.

And also started taking a look at my water profiles, not that I'm planning on changing any of my water just yet but will be interesting to see to what extent it affects the beer. Did the Salifert Alkalinity test today and got a result of 4.5dKH which gives me 81ppm - seems pretty low. Just need to figure out how to get that into Beersmith now.

 

[-Bezza-]

Kegs up and running with the flat stout. Already saved that one by being able to force carb. So easy to keg too. Can see I'm going to like these!!

Did the Young's NWS kit just now. Took 40 mins from start to finish including cleaning up. Almost made me wonder why I've invested so heavily in all grain!

Brewed a little short to take account of the keg volume. Also chucked the priming sugar into the fv because I'll be force carbing. OG of 1.062 should deliver a healthy 7.3% beer.

 

[Dutto]

Kegs up and running with the flat stout. Already saved that one by being able to force carb. So easy to keg too. Can see I'm going to like these!! ...

.... Also chucked the priming sugar into the fv because I'll be force carbing. OG of 1.062 should deliver a healthy 7.3% beer.

In the Growlers, I still carbonate using sugar even though I will serve the brew using a tap and a CO2 connection.

I use a low sugar ratio (1g per litre) because, after carbonating, a brew can sit for up to three months conditioning and all I wish to do is create a CO2 blanket to stop it spoiling.