Tuesday, July 23, 2013


It's hot in Florida.  It says 92 on the thermometer but with the humidity outside it feel like 100+.  Since this weather will last until October/November, I wanted to brew up something refreshing, crushable and with a decent ABV to help combat the heat.  Also, I wanted to do 3 gallons, but since I can't fit that in my mini fridge, I need something that will be content with room temp fermentation temperatures, ala a saison and the wonderful White Labs 565 which is suggested to ramp up to 90F!

This recipe is a mixmash of an award winning saison on HBT and then some different ideas from Swamp Head's Saison du Swamp (very loosely).  

3 gallon volume

5 lb Pilsner
2 lb Rye
0.5 lb Flaked wheat

0.75 oz Hallertau (60 min)
0.5 lb Honey (5 min)

Mash at 148F for 90 min.

WLP 565

OG 1.064
FG 1.012
IBU 23.7
ABV 6.9%

I plan on pitching as cool as possible (65F), then letting it free rise to ambient (~74F).  After 3-4 days of that I'm going to bump the temperature up by adding a heating pad and try to get it to finish at a temperature up around 90F.

8/15/13 - Brewday.  Actual OG: 1.068.  Pitched WLP 565 around 70F and fermented in swamp cooler for 2 days.  Put on heating pad 8/18/13.

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