2.Brew day prep and clean all brewing equipment (CLEANLINESS IS GODLINESS
3.Prep water for dough-in mash in(.8qts-2qts per lb. + 1Gallon for adjusments
4.Add any water modifiers( PH or Water Salt) if Desired
5.Heat water to desired temp(target temp for lite bodied beer 148F Med 155F full bodied 158F
6.Crush/Mill the grains if they are not pre-crushed
7.Add a portion of the heat water to mash tun
8.Add a portion of grains (AKA:Dough -IN) to mash tin and mix well
9.Add ther last of the water and grains and mix well
10.Verify temp per recipe and adjust as neccessary ( from step 5)
11.Steep (AKA: sacrifaction) for desied amount of time(Lite bodied 75-90 min,Full bodied 45-60 min
12.Begin heating water for sparring 30 min before the end of sacrification
13.Vorlauf 2-3 times( the process of clarifying the wort being drawn out of the mashtun)
14.Drain tun slowly into kettle
15.Add 1/2 of batch sparge water and let rest 10 min
16.Vorlauf 2-3 times
17.Drain mash tun slowly into kettle
18.Add last batch of sparage water and let sit 10 min
19.Vorlauf 2-3 times
20.Drain mash tun slowly into kettle
21.Add hop addition any other adjunct according to schedule
22.Add clarifers and Imemersion chiller 20 min to end of boil
23.Chill wort
24.Take an Orignal Gravity reading (OG) READING ____________PROJECT (OG)
25.AERATE
26.Pitch yeast and transfer to fermenter
27.AERATE
28.FINISH BY CLEANING EVERYTHING
29.DRINK AND ENJOY
Tasting Notes (0)
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Comments
I don't about this yeast not much info on it I pitched yeast @ 83? it kicked off in about 2 hrs in 3 days the temp dropped around to 75? and is still maintaining 75? and the airlock is still bubbling. The recipe OG 1.067 & FG 1.011 I did a FG on 7/10/13 reading was 1.006 the Og was 1.066 before pitching yeast did a ABV Calculator and the ABV is @ 8.1 did a sample taste it tasted good has a pepper flavor banna flavor low has little extra fusel flavor but that should be the inorm for Belgian beers I pitched 2 packs cause OG was over 1.060 after reading this yeast has over 500 billion cell if my math is rigbt will be re brew this in a few weeks with a white labs yeast or a wyyeast CHEERS!!!!!!
{"RecipeId":942,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"b","CreatedBy":100396,"Name":"Persephone","Description":"PERSEPHONE is the wife of HADES","ImageUrlRoot":"/img/r/8d/8d4bf229-24f0-48ae-9d8e-03cd92908fda","StyleId":"25B","StyleName":"Saison","BatchSize":5.5,"BoilSize":6.5,"BoilTime":90,"Efficiency":0.75,"DateCreated":"\/Date(1368033043920)\/","BrewSessionCount":1,"MostRecentBrewSession":180,"Og":1.0665795454545455,"Fg":1.0113185227272727,"Srm":13.2,"Ibu":33.174063860000004,"BgGu":0.4982620958661888,"Abv":7.1286719318181815,"Calories":223,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"8","Amt":"1","Ppg":"36","L":"1","Use":"Late","Id":"4449","IngId":"85","Name":"Belgian Clear Candi Sugar - BE","CustomName":"","Rank":"1"},{"Per":"35","Amt":"4.375","Ppg":"39","L":"3","Use":"Mash","Id":"4940","IngId":"150","Name":"Wheat - US","CustomName":"","Rank":"2"},{"Per":"4","Amt":"0.5","Ppg":"30","L":"180","Use":"Mash","Id":"4941","IngId":"161","Name":"Special B - BE","CustomName":"","Rank":"3"},{"Per":"50","Amt":"6.375","Ppg":"38","L":"3","Use":"Mash","Id":"4942","IngId":"15","Name":"Maris Otter Pale - UK","CustomName":"","Rank":"4"},{"Per":"3","Amt":"0.375","Ppg":"33","L":"17","Use":"Mash","Id":"4943","IngId":"360","Name":"Abbey","CustomName":"","Rank":"5"}],"Hops":[{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"40","Day":"0","AA":"3.8","Ibu":"10.9","Id":"3741","IngId":"27","Name":"Saaz ","CustomName":"","Rank":"1"},{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"10","Day":"0","AA":"3.8","Ibu":"4.5","Id":"4349","IngId":"27","Name":"Saaz ","CustomName":"","Rank":"2"},{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"4","Ibu":"13.1","Id":"4350","IngId":"17","Name":"Liberty ","CustomName":"","Rank":"3"},{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"10","Day":"0","AA":"4","Ibu":"4.7","Id":"4351","IngId":"17","Name":"Liberty ","CustomName":"","Rank":"4"}],"Yeasts":[{"Atten":"0.83","Id":"1265","IngId":"359","Name":"Danstar Belle Saison Yeast","CustomName":"","Rank":"1"},{"Atten":"0.83","Id":"1266","IngId":"359","Name":"Danstar Belle Saison Yeast","CustomName":"","Rank":"2"}],"Others":[{"Amt":"6","Unit":"tbsp","Use":"Boil","Id":"766","IngId":"29","Name":"Yeast Nutrient","CustomName":"","Rank":"1"},{"Amt":"1","Unit":"each","Use":"Boil","Id":"767","IngId":"185","Name":"Whirfloc tab","CustomName":"","Rank":"2"},{"Amt":"1","Unit":"each","Use":"Boil","Id":"850","IngId":"246","Name":"Paradise seeds","CustomName":"","Rank":"3"}],"MashSteps":[],"Steps":[{"Id":"1779","Rank":"1","Text":"1-2 days prior make a yeast starter if desired"},{"Id":"1780","Rank":"2","Text":"Brew day prep and clean all brewing equipment (CLEANLINESS IS GODLINESS"},{"Id":"1781","Rank":"3","Text":"Prep water for dough-in mash in(.8qts-2qts per lb. + 1Gallon for adjusments"},{"Id":"1782","Rank":"4","Text":"Add any water modifiers( PH or Water Salt) if Desired"},{"Id":"1783","Rank":"5","Text":"Heat water to desired temp(target temp for lite bodied beer 148F Med 155F full bodied 158F"},{"Id":"1784","Rank":"6","Text":"Crush/Mill the grains if they are not pre-crushed"},{"Id":"1785","Rank":"7","Text":"Add a portion of the heat water to mash tun"},{"Id":"1786","Rank":"8","Text":"Add a portion of grains (AKA:Dough -IN) to mash tin and mix well"},{"Id":"1787","Rank":"9","Text":"Add ther last of the water and grains and mix well"},{"Id":"1788","Rank":"10","Text":"Verify temp per recipe and adjust as neccessary ( from step 5)"},{"Id":"1789","Rank":"11","Text":"Steep (AKA: sacrifaction) for desied amount of time(Lite bodied 75-90 min,Full bodied 45-60 min"},{"Id":"1790","Rank":"12","Text":"Begin heating water for sparring 30 min before the end of sacrification"},{"Id":"1791","Rank":"13","Text":"Vorlauf 2-3 times( the process of clarifying the wort being drawn out of the mashtun)"},{"Id":"1792","Rank":"14","Text":"Drain tun slowly into kettle"},{"Id":"1793","Rank":"15","Text":"Add 1/2 of batch sparge water and let rest 10 min"},{"Id":"1794","Rank":"16","Text":"Vorlauf 2-3 times"},{"Id":"1795","Rank":"17","Text":"Drain mash tun slowly into kettle"},{"Id":"1796","Rank":"18","Text":"Add last batch of sparage water and let sit 10 min"},{"Id":"1797","Rank":"19","Text":"Vorlauf 2-3 times"},{"Id":"1798","Rank":"20","Text":"Drain mash tun slowly into kettle"},{"Id":"1799","Rank":"21","Text":"Add hop addition any other adjunct according to schedule"},{"Id":"1800","Rank":"22","Text":"Add clarifers and Imemersion chiller 20 min to end of boil"},{"Id":"1801","Rank":"23","Text":"Chill wort"},{"Id":"1802","Rank":"24","Text":"Take an Orignal Gravity reading (OG) READING ____________PROJECT (OG)"},{"Id":"1803","Rank":"25","Text":"AERATE"},{"Id":"1804","Rank":"26","Text":"Pitch yeast and transfer to fermenter"},{"Id":"1805","Rank":"27","Text":"AERATE"},{"Id":"1806","Rank":"28","Text":"FINISH BY CLEANING EVERYTHING"},{"Id":"1807","Rank":"29","Text":"DRINK AND ENJOY"}]}
https://brewgr.com/Media/img/r/8d/8d4bf229-24f0-48ae-9d8e-03cd92908fda_d.jpg
https://brewgr.com/Media/img/r/8d/8d4bf229-24f0-48ae-9d8e-03cd92908fda_t.jpg
I don't about this yeast not much info on it I pitched yeast @ 83? it kicked off in about 2 hrs in 3 days the temp dropped around to 75? and is still maintaining 75? and the airlock is still bubbling. The recipe OG 1.067 & FG 1.011 I did a FG on 7/10/13 reading was 1.006 the Og was 1.066 before pitching yeast did a ABV Calculator and the ABV is @ 8.1 did a sample taste it tasted good has a pepper flavor banna flavor low has little extra fusel flavor but that should be the inorm for Belgian beers I pitched 2 packs cause OG was over 1.060 after reading this yeast has over 500 billion cell if my math is rigbt will be re brew this in a few weeks with a white labs yeast or a wyyeast CHEERS!!!!!!
7/11/2013 8:23:57 AM