Last Sunday I brewed up a Saison which I decided to hop quite aggressively, mostly to use up the huge store of hops I have laying around. Yesterday I added two whole ounces of Challenger pellets for dry-hopping.
The Recipe:
6 lb 5 oz wheat malt
4 lb 2-row pale malt
6 oz Crystal 60°
20 AAU (39g @ 14.5% AA) Columbus @ 60
10 AAU (50g @ 5.6% AA) Challenger @ 30
10 AAU (25g @ 11% AA) Galena @ 20
10 AAU (19g @ 14.5% AA) Columbus @ 10
15 AAU (39g @ 10.7% AA) Amarillo @ 5
11.2 AAU (56g @ 5.6% AA) Challenger @ 0 (dry-hop)
Wyeast 3711 - French Saison
Dough-in with 16 quarts of water and mashed for an hour at 146°. Batch sparged at 170-175° to get 26 quarts for the boil.
O.G.: 1.050
Est. IBU: 154.9
My efficiency dropped to just 72% for this brew, so I adjusted my malt mill to try to get a better grind next time.
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