This past Sunday we brewed our first Saison, which shall henceforth be referred to as the White Flag French Saison in ‘honor’ of the great nation of France. Here’s a quick recap of the days events:
9:30am get Joe out 0f bed
10:00am head to Beer, Beer, and More Beer in Concord to load up on supplies
11:00am stop at Bakesale Betty’s for vittals (if you ever have the chance to eat here do it)
12:45am start brewing and set goal of not spilling or breaking anything
12:49am spilled several gallons of water on the floor
1:15pm placed 7 lbs pilsner malt, 6lbs Belgian Pilsner Malth, 1lb Munich Malt into Mash tun. Fill with 152 degree water for 1 hour
2:15pm transfer wort into brew pot. Add more water (sparge) into mash tun to remove the remaining sugars
2:30-3:30pm Boil for 1 hour to reduce total amount of liquid and get a higher sugar content
4:30pm Added first hops addition
5:00pm Added aroma hops and irish moss to increase clarity. Nearly had a boil over as we left the pot unattended to deal with moving a car from the driveway
5:12pm start chill with our homebuilt wort chiller
5:48pm into the carboy with a blend of two Saison yeast strains
You put moss in your beer???? Does it look sort of like a horse pasture in the Spring? A beautiful shade of green? Love, MOM