brew of "Hoppy saison"

details

notes

(Ca Mg Na SO Cl HCO)
Existing: 18 4 14 12 14 59
"Saison": 52 17 35 107 20 350
Computed: 65 14 36 97 27 47
CaSO₄ @ 0.30 g/gl: 1.5g 5.5g
MgSO₄ @ 0.40 g/gl: 2.0g 4.0g
NaHCO₃ @ 0.30 g/gl: 1.5g N/A
CaCl₂ @ 0.10 g/gl: 0.5g 1.8g
CaCO₃ @ 0.20 g/gl: 1.0g N/A
k-meta @ 35mg/gl: 0.2g 0.4g
Lactic 88% @ 0.70ml/gl: 3.5mL 2.4mL
mash pH: 5.3

derivations

journal

date
step
volume
temp
gravity
(corrected)
notes
strike water
5 gl
155 f

155+3 -> 146 initial temp.

dough-in
4.95 gl
146 f
sparge
13.4 gl
pitch
9.5 gl
1.028

Half of un-decanted starter into left/glass (with splashing), half into right/BB (without splashing).

primary fermentation

Fermentation stayed around 72-74 degrees just naturally in summer basement.

kegged
1.003

1.5oz Amarillo / 1.5oz Simcoe in nylon stocking in keg "D".

3oz Mosaic in nylon stocking in keg "F".

competition results