A saison brewed w/ Thai Black Rice has a mild grape flavor and lavender color. Using Nelson Sauvin hops to accentuate the grape flavor and just a touch of citric acid to bring out some wine-like character. A touch of 10 L crystal added to bring some sweetness to an other wise very dry beer.
| Amount | Malt/Grain | % |
|---|---|---|
| 7.30 pounds | American Pale Malt (2-Row) | 67.6% |
| 1.00 pounds | German Light Munich Malt | 9.3% |
| 2.00 pounds | Flaked Rice | 18.5% |
| 0.25 pounds | Crystal Malt 10L | 2.3% |
| 0.25 pounds | American Dextrin (Cara-Pils) Malt | 2.3% |
| 10.80 pounds | Total Grain Weight | 100% |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 0.30 ounces | Magnum | 75 min | 14.7% | |||
| 1.00 ounces | Nelson Sauvin | 10 min | 11.0% | |||
| 1.00 ounces | Nelson Sauvin | 0 min | 11.0% | |||
| 2.30 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Amount |
|---|---|---|---|
| French Saison | Wyeast | 3711 | 50 ml |
Mash profile for most well-modified malts.
| # | Name | Time | Temp. | Description |
|---|---|---|---|---|
| 1 | Mash In | 75 min. | 150°F | Add 75% of mash water at 162° F / 72° C |
| 2 | Mash Out | 10 min. | 168°F | Add 25% of mash water at 200° F / 93° C |
Heat canned rice w/ 2.5 qts water to 155 deg (was hoping for 152). Mash-in malt at 157 to compensate. Overall temp was 148 for 10 minutes. Heat added to 153 deg. Mash-out at 166.
| Date Brewed: | |
|---|---|
| Brewer/Assistant: |
| Target | Actual | Notes | |
|---|---|---|---|
| Strike Water Amount: | 3.6 | ||
| Strike Water Temperature: | |||
| Mash Temperature(s): | |||
| Mash Time: | |||
| Sparge Water Amount: | 4.2 | ||
| Sparge Water Temperature: | |||
| Pre-Boil Gravity: | |||
| Pre-Boil Amount: | 5.5 | ||
| Post-Boil Amount: | 5 | ||
| Boil Time: | 75 | ||
| OG: | 1.057 / 14° P | ||
| Mash PH: | |||
| Boil PH: | |||
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