Saisonstein's Monster, Aramis Meridian dry hopped Saison
Fermentables
54% - Rahr Pilsner Malt
7
37
1
Mash
8% - Vienna - DE
1
37
4
Mash
8% - Munich Light - DE
1
37
6
Mash
10% - Wheat Malt - DE
1.25
37
2
Mash
8% - Rye - US
1
37
3
Mash
10% - Flaked Oats - US
1.25
37
1
Mash
4% - Honey Malt - CA
0.5
37
25
Mash
Hops
Magnum
1
Pellet
Boil
25 min(s)
11.9
25.3
Meridian
1
Pellet
FlameOut
0 min(s)
6.4
0.0
Aramis
1
Pellet
FlameOut
0 min(s)
6.8
0.0
Saaz
1
Pellet
FlameOut
0 min(s)
3.4
0.0
Yeast
OYL Saisonstein's Monster
92%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Nov. 22/20: Mashed in with 19L, 6ml phosphoric, 3g CaSO4 and 2.5g CaCl2
2.Hit 64.5c
3.Sparged with 19L, 6ml phosphoric, 3.3g CaSO4 and 2.8g CaCl2
4.81c sparge water 60c mash bed = 70.5c
5.Saaz, Meridian and Aramis all lacked aroma.
6.Nov 22/20 1pm: 23c wort into FC set to 23c with Isle.
7.Nov 23/20 645am: Laser temperature at 22.7c. Full krausen.
8.Nov 24/20 645am: Added 1oz each Meridian, Saaz and Aramis dry hops. Laser 23.4c with fermentation still quite active. Unplugged cooling, FC to 23.5c.
9.Nov 24/20 645am: Added ~1ml phosphoric
10.Nov 25/20 7am: FC up to 24c. Laser 23.9c
11.Nov 25/20 10pm: FC up to 24.5c
12.Nov 29/20 2pm: FC to 25c
13.Dec 01/20 7pm: FC to 26c
14.Dec 8/20 7am: Took FV out of 26c FC to 16c ambient room.
15.Dec 9/20 7am: Put FV in cold room.
16.Dec 13/20 10am: Moved into FC set to 8c.
17.Dec 27/20: Bottling day. 6.1oz to 18L at 26c for 3.1vol. Added a pinch of expired Nottingham before sugar.
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