Notes: Brew day 3/5/15. 148-degree mash for 1 hour, drained off (batch sparged), then added a couple gallons of 170-degree liquor for 15 minutes, then added that to the kettle. Thought I had more malt on hand than I actually did; fortunately I had a pound of light DME to supplement. 100-minute boil. Added 1 tsp calcium sulfate (gypsum) to the boil. [Dry yeast instructions & notes: rehydrate with 4 ounces of 86- to 92-degree water (sprinkle on water, do not stir, leave undisturbed for 15 minutes ...). Belle Saison Yeast has been conditioned to survive rehydration, and contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is not necessary to aerate wort.] OG = 1.044 Transferred to a secondary on 3/10/15, gravity was 1.005. It's probably done fermenting (surprisingly), but I'm going to give it some days to clean up and condition a bit more. Bottled on 3/17/15. FG = 1.007. Roughly 4.9% abv. (Orange cap)
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