jeg3
Landlord.
I brewed this a couple of months ago and cracked open the first bottle last night; I've called it Yuletide Glory:
3kg Maris Otter
250g Crystal 60L
18g Target 90 mins
30g orange peel 15 mins
20g ginger 15 mins
70g Hallertauer Hersbrucker 10 mins
500g Honey post-boil
1tsp Irish Moss added 10 mins from end
WY3711 French Saison cropped from a Saison a few months ago.
A 9 litre mash at 67 degC
21 litre sparge at 75 degC
Pre boil gravity was 1.029 giving a mash efficiency of 76-77% - which is good for me.
OG was a little lower than expected at 1.034, and 22 litres in the FV.
Fermented at 22 degC for 10 days, by which time FG was 1.000. Chilled down to 2 degC as my muslin bags have worn out so the pellets caused loads of sediment and trub in the FV.
39 bottles in total at approx 4.5%, 80g priming sugar added to the bottling bucket dissolved in boiling water.
Taste after a couple of weeks in the bottle is sublime - a hint of orange and ginger, lovely hop character and very dry and clean taste, which allows the flavour of the orange and ginger to come through.
3kg Maris Otter
250g Crystal 60L
18g Target 90 mins
30g orange peel 15 mins
20g ginger 15 mins
70g Hallertauer Hersbrucker 10 mins
500g Honey post-boil
1tsp Irish Moss added 10 mins from end
WY3711 French Saison cropped from a Saison a few months ago.
A 9 litre mash at 67 degC
21 litre sparge at 75 degC
Pre boil gravity was 1.029 giving a mash efficiency of 76-77% - which is good for me.
OG was a little lower than expected at 1.034, and 22 litres in the FV.
Fermented at 22 degC for 10 days, by which time FG was 1.000. Chilled down to 2 degC as my muslin bags have worn out so the pellets caused loads of sediment and trub in the FV.
39 bottles in total at approx 4.5%, 80g priming sugar added to the bottling bucket dissolved in boiling water.
Taste after a couple of weeks in the bottle is sublime - a hint of orange and ginger, lovely hop character and very dry and clean taste, which allows the flavour of the orange and ginger to come through.
