AG#23: Saison

[mb]

bit of a different brew today, chosen in part because the yeast is apparently happy in hot weather (if we get any in the next couple of weeks).

21L, OG 1060.
4.5kg UK Lager Malt
1kg Munich
.5kg Wheat
.5kg Demerera Sugar

20g Simcoe pellets 12%AA for 75 mins
25g Styrian Goldings 3.5%AA for 75 mins
50g Styrian Goldings 3.5%AA for 10 mins

10g coriander, 1g black pepper, peel of an orange and a grapefruit for 5 mins

yeast WLP565 Saison Ale Yeast in 2L starter.

as my IC never gets the wort below 30C outside the winter months it'll be diluted to 1055 with a block of ice (crude but effective).

[adm]

That sounds nice!

[simple one]

Never heard of black pepper being used in the boil! Are we getting pics?

[mb]

well, i got 19l at 1066 which i diluted down to 21 @ 1062. pitched at 25C and in a warm corner of the kitchen it's been between 70 and 75 for a week and now down to 1014. On the American forums they are plenty of complaints about this being a difficult yeast but it seems happy enough- it's an unusual yeast, hardly any krausen but the airlock has been blipping regularly all week. another week and it'll hopefully get down below 1010 to finish bone dry. samples so far are promising, initially i thought i'd overdone the coriander but that has faded and spice and phenols are coming through. i had a saison dupont in the week and it's not a million miles away.