A CELLARMAN AND HIS FRIENDS

Brett Saison/Specialy Ale

Brewer: Steven Severn     

Competitions:  NHC First Round (2016);  Pacific Brewer's Cup (2016)

Place: 1st - Specialty Beer (Mixed Fermentation); Honorable Mention - Specialty Beer (Mixed Fermentation)

Batch Size: 10 gallons

Mash: 30 minutes at 113 ºF; 15 minutes at 131 ºF; 30 minutes at 144 ºF; 15 minutes at 154 ºF; 10 mminutes at 172 ºF; batch sparge at 170 ºF

18.5 lb Weyermann Pilsner

2.25 lb White Wheat

1.5 lb Flaked Oats

1.0 lb Munich

0.5 lb Acid Malt

Boil: 90 minutes

0.35 oz East Kent Golding - 60 Minutes

0.50 oz Sazz - 15 Minutes

0.50 oz Motueka - 10 Minutes

0.25 oz East Kent Golding - 10 Minutes

0.50 oz Motueka - 5 Minutes

Yeast:

The Yeast Bay Saison Blend

The Yeast Bay Saison Brettanomyces Blend

The Yeast Bay Farmhouse Sour Ale

SARA Cellarman Dregs

Fermentation:

Pitched Yeast Bay cultures at 72 ºF and held for 12 hours, ramp up to 88 ºF over 7 days; approximately 2 weeks in primary

Pitched SARA Cellarman dregs (from starter) in secondary; approximately 4-6 months in secondary

OG: 1.063    IBU: 10

FG: 1.006