Phat Tyre Saison Brew Session

1. 24Hours: Crushed grains to 0.038 inch. Pre-clean equipment. new 16lb propane tank. Yeast starter: Using 16oz can of 'DME' starter with Wyyeast 1272 American Ale II 1.1. shake yeast starter. 2. Preheat mash tun and liquor tank with boiled 4 gal tap water, insert wort chiller to de-scale and pre-clean/sterilize in preheat water instead of boiling in wort only. preheat mash tun first. replace water into HLT for preheat when draining. 9:00am 2.1 75F grain temp, F ambient, just rained % humidity 2.2 Use a 1.5qt/lb mash 3. first heat: 4.4 gal of 8.4 gal required using RO/filtered H20 to 163F for mash in 4. drain mash tun preheat H20 into HLT 5. 4.0 gal H20 temp @ 165F into Mash tun 5. Mash in to meet 152F: To=153F, 0945. Note: TC are 3-5F lower than the alcohol thermometer.... 6. Heat 5 gal to 167F into HLT (max capacity adjusted mash thickness to 1.2 qt/lb grain to hold 5 gal in HLT 7. Vorlauf 8. first running 9. sparge collected gal, preboil OG 1.042 7. ambient temp: 78F Humidity: 90% 12:00pm 60min Boil: protein break followed by add 1oz (4HBU, AA=9.1%) hops. - set timer for 60 min 15 min: add 2.5tsp yeast nutrient, 1tsp irish moss, wort chiller to re-sterilize. timer for 10min 5min: 1oz Saaz aroma hops 0min: Flame out @1:00pm cool wort to 180F, whirlpool and settle. then reinsert chiller to reach 74F at 2:00pm 8. Oxygenate and screen wort into fermenter - using glass carboy with blow off tube.