Rhapsody Salicylic Saison #2

Brewed by brewcrew on December 29, 2011 17:00

Recipe: Rhapsody Saison 1.5G

Original gravity: 1.044

Final gravity: 1.013

Abv: 4.06

Color:

6.0 SRM
 
 

Bitterness: 57.0 IBU

Started at: December 29, 2011 17:00

Finished at: January 18, 2012 10:00

Bottled: No

Kegged: Yes

Label:


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Taste this Batch

Batch Notes

Note Taken: December 31, 2011 11:25
Batch Stage: Boil
ABV Potential: 10.4
Note:
41 Wintergreen Leaves (5g) steeped in 35g vodka for 8 hours. 24g Hersbrucker @ 60 min 8 g Hersbrucker @ 5 min Wintergreen puree @ flameout Poured boiling wort thru hop strainer bag and chilled in 30 min in ice bath. Splashed into 2 gal bucket. Pitched Gen1 Ardennes yeast & EVOO. 18 hrs at 62F (shower floor) 18 hrs at 75F (furnace) Lag time: 36 hrs!


Note Taken: January 01, 2012 18:01
Batch Stage: Primary
Temperature: 75.0
ABV Potential: 5.8
Note:
This is the strangest fermentation yet. After 36 hours of no bubbles, it finally started, and was going pretty well for a few hours. But three hours later (39 hrs) the bubbles ceased again. There doesn't seem to be any leak - the slightest pressure on the bucket lid moves the airlock. Original pitch was ~15 ml of thick slurry, at 30 days (44% viable). Added two more Gen 1 slurries, for an additional 25 ml, and stirred with racking cane. Despite only 3 hours of active fermentation, it's reading 5.8P, which would be 1.010 gravity.


Note Taken: January 18, 2012 14:18
Batch Stage: Keg
Temperature: 72.0
Gravity: 1.013
ABV Potential: 6.1
Note:
Pigged with 1.6 oz dry sugar. Definite wintergreen aroma. Wintergreen taste matches yeast flavors from prior batches. Surface of beer had a few floating white chunks like kosher salt grains, and a faint sheen of oil. Collected mayo jar of yeast cake/trub, and pitched 2/3rds on Tripel.


Note Taken: February 16, 2012 13:41
Batch Stage: Keg
Note:
Wintergreen flavor definitely coming through, and reinforcing the yeast flavor. Good carbonation and head retention.


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