← Juniper Saison (January 2021)

25B Saison

Juniper Saison (January 2021)

2021-01-28 · 22 L batch

OG1.051
FG1.015
ABV4.7%

Water prep

Calcium Chloride 4 g mash + 3.9 g sparge
Calcium Sulphate 2.2 g mash + 2.1 g sparge
Magnesium Sulphate 0.8 g mash only

Grain bill

Gladfield Pilsner Malt 4.5 kg 84.9%
Gladfield Wheat Malt 0.6 kg 11.3%
Gladfield Supernova Malt 0.2 kg 3.8%

Mash

Strike17.81 L
Rest 65 °C / 60 min
Mash out 75 °C / 10 min

Sparge

Sparge 14.43 L at 75 °C
Pre-boil target27.5 L

Boil 60 min

60 min Waimea 14 g
15 min Whirlfloc 1 g
10 min Yeast nutrient 1.2 g
0 min Motueka 17 g · Taiheke 17 g
Post-boil target25.5 L

Fermentation

Mangrove Jacks M29 French Saison1 packet
Temperature26 °C

Later additions

Juniper berries (presumed common juniper, Juniperus communis) 28 g — crushed, steeped in 1.5 cups boiling water for 10 min, added to fermenter on day 5 (2 February)

Into fermenter

Target volume22 L
Pitch temp26 °C