|Can you say "Saison?"|
Our recipe was pretty straight forward. And while John was setting up the brewery I started crushing the 20+ lbs of grain. Now there is one change from the recipe you see below. That being, in the recipe below you will see German Spelt. We actually used Meussdoerffer Spitz malt. Spitz malt is an under modified grain which improves head retention.
We have been playing with Spitz malt as a replacement for Carapilsner in our traditional beers. So far we are very happy with the results.
We have also had another realization that may prove beneficial to the group. STEP MASHING IS FASTER THAN SINGLE STEP WHEN YOU ARE DOING A NO SPARGE MASH. That's right. I said it. And I own it.
|We have a beast of a burner. So no lack of heat|
in our brewery. 12" / 231 K Btu.
You know what doesn't take forever? Heating 5 gallons of water. And we can have 3 separate burners that can heat 5-7 gallons to a rocking and ready state as brew day begins. And the first addition doesn't even have to be boiling. The first addition only has to be hot enough to start a protein rest. Here's an example below.
For this recipe we have 22 lbs of grain. We absorb about .08 gallons per pound after a gentle squeeze. We loose 1.5 gallons to the boil. We loose .5 a gallon in general. This is a recipe for 11 gallons. So we need 14.76 gallons of water treated, heated, and ready to roll. To start off the day we will heat 6.76 gallons of water to 134.5 F. We will dough in there and rest for 20 minutes. During that time we bring 2.55 gallons to a boil, then infusion mash in bringing our mash rest temperature up to 146 F where we rest for 35 minutes, then 1.85 gallons of boiling water to bring the mash up to 156 F for 15 minutes. Then 3.6 Gallons boiling water to reach mash out. And that's it. That is our total volume of water. The mash is so well converted after our basic step mash that we just drain and boil. And yes I am telling you this is faster than heating 14.76 gallons of water to the temperature necessary for a single step mash. And unless you have a high powered electric brewing system, It is faster for you as well. Don't argue this point, try it. it is physics. The laws of physics are not up for argument on a home brew blog site.
|The thick Beta Glucan rest.|
|The mash after the final infusion.|
After 20 minutes we added 2.55 gallons of boiling water to the mash tun. And we rose to 146 F. This is our main saccrification rest. We held at this step for 40 minutes.
As you can see the mash goes from extremely thick to very thin. But that is ok. Using our process we save a tremendous amount of time and actually produce better beer. Our final infusion brought us to 156 F where we rested for 15 minutes.
|Draining the wort, with Bella|
the brew dog.
So we drained our mash and started the boil. The power of our burner makes boiling a breeze. In fact, we have to watch to boil to make sure we don't boil off too much. But we light the flame and put the spurs to it as soon as the first of our wort is in the kettle.
The boil was uneventful until the addition of the organic chamomile tea pods. When those went in the entire garage brewery filled with the magical floral smell of chamomile. Listen to me round eye. Do not spend big money on chamomile. Organic chamomile tea is 100% chamomile flowers. That is all it is. There is no reason to go to a spice store or a specialty merchant. just go get 1 ounce of organic chamomile tea at Walmart. Simply make sure it is just 100% chamomile.
Normally we chill with our Jaded Hydra chiller. But this time we decided to do a no chill. We just thought it would be cool to leave the chamomile steeping for an extended period of time.
|John and Boomer|
As of today the batches are bubbling away. I am looking forward to having these on hand for the summer. These along with my recent IPAs and my "cascadian summer" saison will be the basis of my summer beer menu.
Big thanks to Cargill for their on going support. If you have never tried their malts, I can't encourage you enough.