Hoppy French Saison

Hoppy French Saison

Grains:

9.25 lbs Pilsner Pale Malt (Belgian)

1.25 lbs Wheat Malt (German)

Hops:

Saaz - 2.25 oz.

Saaz - 1.75 oz.

Saaz - 1.5 oz.

Yeast:

Wyeast French Saison (3711)

1L starter made the night before (wheat DME) -- 100g/L

Brew Day (7/23/16)

4 gallons of water added to mash (collected ~3.75 gallons)

PH 6.0 --- added 25 grams of Acid Malt....dropped PH to 5.7 (1% of grain bill seemed to have brought it down about .1) 5.6 measurement post mash.

(Note: I really only ended up adding .1% acid malt)

80 minute rest as a result of dropping PH process

3.75 gallons of water added to sparge @ 190F (Grain temp up to 168-170)

1st runnings gravity: 1.059

Pre-boil gravity: 1.046

Pre-boil PH: 5.6

90 minute boil

Added .5 tsp of gypsum for hops @ 90 min

SG: 1.056

Kegged (8/9/16)

Racked to Keg and bottled from keg 4-16oz bottles with 6 prime tabs in each.  Force carbonated keg on 30 psi for ~30 hours.