Batch #007 - Saison You Up!

Recipe: Saison You Up!
Style: 16C-Belgian And French Ale-Saison

Recipe Overview

Wort Volume Before Boil: 4.00 US gals
Wort Volume After Boil: 3.00 US gals
Volume Transferred: 3.00 US gals
Water Added: 2.25 US gals
Volume At Pitching: 5.25 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.017 SG
Expected OG: 1.056 SG
Expected FG: 1.014 SG
Expected ABV: 5.7 %
Expected ABW: 4.4 %
Expected IBU (using Tinseth): 13.3
Expected Color: 7.7 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 67.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
Belgian Pale Malt 2.50 lb (28.4 %) In Mash/Steeped
Belgian Caramel Vienna Malt 0.25 lb (2.8 %) In Mash/Steeped
Belgian Chocolate Malt 0.06 lb (0.7 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 5.00 lb (56.7 %) Start Of Boil
Extract - Wheat Liquid Malt Extract 1.00 lb (11.3 %) Start Of Boil

Hops
French Strisselspalter (2.5 % alpha) 2.00 oz Bagged Pellet Hops used 60 Min From End

Other Ingredients
Orange Zest 1.00 oz used In Mash
Grapefruit Zest 0.25 oz used In Mash
Irish Moss 0.05 oz used In Mash
Coriander Seed 0.50 oz used In Boil
Seeds of Paradise 0.02 oz used In Boil

Yeast: White Labs WLP568-Belgian Style Saison Ale Yeast Blend

Mash Schedule
Mash Type: Extract with Steeped Grains
Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out
Step: Rest at 154 degF for 60 mins
Step: Raise to and Mash out at 171 degF for 10 mins

Batch #006 - Crisp Rye Ale - Austin Homebrew

Recipe: Crisp Rye Ale (Austin Home Brew)

Style: 14B-India Pale Ale(IPA)-American IPA

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.00 US gals

Volume Transferred: 3.00 US gals

Water Added: 2.25 US gals

Volume At Pitching: 5.25 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.025 SG

Expected OG: 1.062 SG

Expected FG: 1.017 SG

Expected ABV: 6.1 %

Expected ABW: 4.8 %

Expected IBU (using Tinseth): 26.4

Expected Color: 5.1 SRM

Apparent Attenuation: 72.5 %

Mash Efficiency: 75.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 64 degF

Fermentables

German Rye Malt 2.00 lb (21.1 %) In Mash/Steeped

US 2-Row Malt 1.00 lb (10.5 %) In Mash/Steeped

German Munich Malt 0.50 lb (5.3 %) In Mash/Steeped

Extract - Light Liquid Malt Extract 6.00 lb (63.2 %) Start Of Boil

Hops

US Mount Hood (5.2 % alpha) 2.00 oz Bagged Pellet Hops used 60 Min From End

German Hallertauer Hersbrucker (1.5 % alpha) 1.00 oz Bagged Pellet Hops used 5 Min From End

UK Golding (5.0 % alpha) 1.75 oz Bagged Pellet Hops used Dry-Hopped

German Perle (8.2 % alpha) 0.50 oz Bagged Pellet Hops used Dry-Hopped

US Ahtanum (5.5 % alpha) 0.50 oz Bagged Pellet Hops used Dry-Hopped

Other Ingredients

Irish Moss 0.05 oz used In Mash

Yeast: White Labs WLP008-East Coast Ale

Mash Schedule

Mash Type: Extract with Steeped Grains

Schedule Name: No Chosen Schedule

This is the Crisp Rye Ale kit from Austin Homebrew except I dry hopped it. The beer was really bitter during racking to the secondary and it made me nervous. I figured throwing in some hops for aroma would balance it out. It came out tasting amazing.