Strong saison (Julius)

12/17
Primed 5 gallons at 50 degrees with 3.2 oz. corn Sugar for 2.55 volumes CO2. (if 60 degrees, 2.35 volumes; if 45 degrees, 2.7 volumes)

Got some aroma of fresh apples. Could be cleaned up in bottle conditioning. Could be caused by unfinished ferm/yeast health/aeration or O2 in beer during dry hopping.


12/14 1.015, final dry hop 3 oz (short 1 Oz Mosaic) purged with CO2 cartridge.

12/10 reading 1.019, smells incredible, tastes great. Ferm slowing.

12/7 (3 days into ferm) added “high krausen” hops

Approx
2g CaCl
5g CaSO4

Approx 7 gallons

Mash in 153/. Finish at 151

Dry hop at the very end to avoid vegetal character (3-4 days)


11/29/21
Spitballing a 60% efficiency since this is Zach G's equipment and we'll likely do a mash basket and first wort runnings for a first 6 gallon boil (5 gallon final yield).
Then sparge for a small beer of who knows how many gallons.

1g/gallon CaCl maintains ion levels of 72 ppm Ca, 127 ppm Chl.
1g/gallon CaSO4 maintains ion levels of 61ppm Ca, 147ppm SO4

The optimal brewing water range for:
Calcium is 50-150 ppm
Sulfate 150-200 ppm (pale) (not to exceed 400)
Chloride 150 (not to exceed 250)

ESTIMATING 6 gallons for big beer and 5 gallons for small beer


3.50 g CaCl in last brewday to support hop and malt profile (see below). Only added to strike water, forgot to add to sparge to maintain profile levels.


http://www.brewersfriend.com/mash/
http://www.brewheads.com/batch.php


PAST MASH REFERENCE NUMBERS:
Grain temp: ~70
Mash tun: 80-90
Mash water: 165
Water in tun before dough-in: xxx
Mash start: 152
Mash finish: 150


Second batch sparge finished at 1.012
Collected 8.5+ gallons @ 1.045


PAST MASH REFERENCE NUMBERS:
Grain 73.5 / Mash tun ~82
Mash water 164
Water in tun before dough-in: 162.5
Mash start: 151.5
*Stir after 15 and 30 minutes, holding at 151


Grain 78 / Mash tun ~85
Mash water 164
Mash start: 150

___

Lots of long chain sugars and proteins to sustain body despite high attenuation (Michael Tonsmiere echoes this in a blog): unmalted grains, flaked grains, torrified wheat

Can start with saison or mixed culture strain or with a standard sacch strain and after a week pitch a secondary strain to add complexity and (in cases of belgian saison strains) complete attenuation.

Free rise fermentation

Dry hop at the very end to avoid vegetal character (3-4 days)

Whirlpool at 150-60 provides more peachy stonefruit whereas 170-80 leans towards citrus

Oxidation preventions (Aside from reducing hot-side and cold-side aeration) add ~.5 gram ascorbic acid per gallon - add it in any time - between mash and packaging

Salt concentrations: http://howtobrew.com/book/section-3/understanding-the-mash-ph/using-salts-for-brewing-water-adjustment
CaCl (72 ppm Ca, 127 ppm Chl per gram per gallon)
CaSO4 (61ppm Ca, 147ppm SO4)

The optimal brewing water range for:
Calcium is 50-150 ppm
Sulfate 150-200 ppm (pale) (not to exceed 400)
Chloride 150 (not to exceed 250)

The chloride anion acts to make the beer seem fuller and sweeter. It has the opposite effect of sulfate. In fact, the sulfate-to-chloride ratio is a good way to gauge the effect of the brewing water on the balance of the beer. For example, a sulfate-to-chloride ratio of 2:1 or higher will tend to give the beer a drier, more assertive hop balance, while a beer with a ratio of 1:2 will tend to have a less bitter, rounder, and maltier balance.