Saison, batch 14
Pilsner malt with a little wheat and a very dry finish. Fermentation was left to free-rise from 20 to 27 °C over four days; the yeast was happy and finished in under two weeks.
Open Beer
A notebook from a two-kettle homebrewing setup. Recipes, logs and the occasional failure.
Recent brews
Oatmeal stout, batch 13
Flaked oats at 10% gave the body we wanted. Next time less roasted barley — the finish came out sharper than planned.
Pale ale, batch 12
Single-hop experiment. Dry hopping on day three instead of day seven kept the aroma brighter, but the beer took longer to clear.
Mash notes
| Style | Mash, °C | Time |
|---|---|---|
| Saison | 64 | 75 min |
| Stout | 68 | 60 min |
| Pale ale | 66 | 60 min |