I went with a modified version of the Saison Dupont Clone and fingers crossed it will be a great brew, I know the wort smelled pretty great
Recipie I went with was
9.5 lbs of pilsner malt
1 lb of wheat malt
1 lb of table sugar
45g styrian goldings (60 mins)
14g east kent goldings (15 mins)
14g curaco bitter orange (15 mins)
1 tsp irish moss (15 mins)
7g east kent goldings (5 mins)
Wyeast french saison 3711
Mash Schedule
Dough in at 113 for 10 mins
Raise to 148 and rest for 30 mins
Raise to 157 and rest for 15 mins
Mash out at 168
I have read the Saison Dupont uses the strain found in wyeast 3724 but the 3711 is easier to deal with from all I read.
First off I prepared 10 gallons of tap water with some sodium metabisulfite.
Then I heated the strike water and started the dough in. I overshot my strike temp on purpose and let the cooler mash tun come up to temp and stirred to cool, this took 10 to 15 mins. I would try to only overshoot my temps by a couple degrees the next time.
The mash process took me a lot longer than I thought it would, the next time I would have a much thicker dough in to have to less mass to raise the temps of. I ended up having my batch of water in the mash before mash out so i did a couple run offs and heated that and added it back not sure if that would be considered a turbid mash. Less then ideal for my plans.
Looking for tips on mash thickness for step mashing if people have them!
Then came the fun of trying to boil almost 8 gallons of wort in three separate pots I am so glad I had foam control, happy to report no boil overs. I will have a proper pot before the next big brew day for sure.
Cooled in the sink with cold water baths, in a few cycles and then a ice water bath to bring the wort down to 70f ish. Wort chiller will be a big help here!
Poured cool wort into the fermentor, took a gravity reading, and aerated with a aquarium pump for and diffusion stone 20 mins or so while I cleaned up the kitchen. I pitched the yeast and moved the fermentor to my storage area.
I came out with slightly less than 23 litres of wort at 1.060 which puts my efficiency around 77 or 78 % I think and I am super happy with that for a lhbs crush and my first go at it, I am sure the longer mash contributed to that.
Things to get before the next 23l all grain brew day
Get a proper pot
wort chiller
high temp hosing
I had a lot of fun and learned a few things on the way, my biggest surprise was the smell and taste of the wort, so much fresher and brighter than any kits I have done.
Cant wait unil the next go around
