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BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Milk the Funk Collaboration Beer #2- Tart Saison Brewer: sofroglo Asst Brewer: Style: Saison TYPE: All Grain Taste: (30.0)

Recipe Specifications

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Boil Size: 7.10 gal Post Boil Volume: 6.60 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal Estimated OG: 1.049 SG Estimated Color: 2.8 SRM Estimated IBU: 17.9 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 72.0 % Boil Time: 60 Minutes

Ingredients:

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Amt Name Type #  %/IBU 1.00 lb Flaked Oats (2.0 SRM) Adjunct 0 0.0 % 1.00 lb Rye (DE) (3.0 SRM) Adjunct 0 0.0 % 1.00 lb Torrified Wheat (2.0 SRM) Adjunct 0 0.0 % 7.00 lb Floor-Malted Bohemian Pilsner (DE) Grain 0 0.0 % 1.00 oz Crystal (US) [4.50 %] - Boil 75.0 m Hop 0 17.9 IBUs 1.0 pkg Amalgamation - Brett Super Blend (T Yeast 0 - 1.0 pkg Belgian Lambic Blend (Wyeast #) Yeast 0 -

Mash Schedule: My Mash Total Grain Weight: 10.00 lb

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Sparge: Fly sparge with 8.30 gal water at 168.0 F Notes:

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Admin · 22 hrs Looking for tech input/brainstorming to resolve a problem with the wiki. Recently Marek Mahut got me a list of broken Facebook links on the wiki. There were a few issues that caused these broken links, but the one that is the hardest to deal with is posts that are removed by people who leave Facebook. A good example is the Eccentric Beekeeper amphora post on the MTF Highlights page. It's a shame to lose good content like that. We are brainstorming ideas on ways of taking copies of these Facebook posts. Right now what we are considering is to take screenshots and save them as images, and then upload them to the wiki (example: http://www.milkthefunk.com/wiki/Kveik… - scroll down to where it says "See Also" and click the "Archive" link on the first MTF thread link).

Does anyone have any suggestions on archiving Facebook threads in a selective way? We know there are archival softwares out there that will archive the entire content of a FB group, and we are looking into that as well.

Devin Bell, Ryan Steagall

MILKTHEFUNK.COM Kveik Kveik (click here for pronunciation) is a dialect word for "yeast" in Norwegian ("gjær" is the common word for "yeast" in Norwegian [1]), and today specifically refers to non-purified yeast that has been reused for generations in traditional Norwegian farmhouse brewing (also called landrace yeast).... 4 Comments 88

Ryan Steagall Like Comment Comments Marek Mahut Marek Mahut I'm working on a script that will take screenshot of every discussion referenced by the wiki, but given this violates the facebook term of services I'm not sure if it would be a public wide tool, maybe something to reference to only in case a post is r…See More 3 Manage Like · Reply · 22h Dan Pixley Dan PixleyDan and 7 others manage the membership, moderators, settings, and posts for Milk The Funk. Thanks for your help with this, Marek. We were able to correct a lot of broken links with your scripts. 1 Manage Like · Reply · 22h Ryan Steagall

Write a reply...

Bránn Mac Finnchad Bránn Mac Finnchad I have copy and pasted into a .doc before as well. Although that was before sub-threads were a thing. Manage Like · Reply · 22h Hunter Mayo Hunter Mayo Yal didn't archive the pages?

Recipe: Basic Spelt Saison by Amos Browne (Please read notes for procedure)     TYPE: All Grain
Style: Saison
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 3.7 SRM            SRM RANGE: 5.0-14.0 SRM
IBU: 30.5 IBUs Tinseth  IBU RANGE: 20.0-35.0 IBUs
OG: 1.044 SG            OG RANGE: 1.048-1.065 SG
FG: 1.010 SG            FG RANGE: 1.002-1.012 SG
BU:GU: 0.701            Calories: 151.6 kcal/12oz       Est ABV: 4.4 %          
EE%: 72.00 %    Batch: 5.50 gal      Boil: 6.23 gal     BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------

Total Grain Weight: 9 lbs 6.4 oz        Total Hops: 2.75 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.20 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
2 lbs 12.8 oz         Unmalted Spelt (5.0 SRM)                 Adjunct       1        29.8 %        
6 lbs 9.6 oz          Pilsner (DE) (1.0 SRM)                   Grain         2        70.2 %        

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 7.17 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.038 SG  Est OG: 1.044 SG
Amt                   Name                                     Type          #        %/IBU         
1.15 oz               East Kent Golding (UK) [5.00 %] - Boil 6 Hop           3        22.0 IBUs     
0.60 oz               East Kent Golding (UK) [5.00 %] - Boil 2 Hop           4        6.9 IBUs      
1.00 oz               East Kent Golding (UK) [5.00 %] - Boil 2 Hop           5        1.6 IBUs      

---FERM PROCESS-----------------------------
Primary Start: 24 Dec 2018 - 10.00 Days at 65.0 F
Secondary Start: 03 Jan 2019 - 10.00 Days at 65.0 F
Style Carb Range: 2.20-2.80 Vols
Bottling Date: 13 Jan 2019 with 2.3 Volumes CO2: 
---NOTES------------------------------------

Words from Amos: Here are my notes for the spelt recipe. The hop-schedule should be 20 IBUs at 60 minutes, 6 IBUs at 20 minutes, 2 IBUs at 2 minutes, all EKG. Suggested yeast strain: 3726, or (a blend of) your favourite strain(s) that will dry the beer out. Works well with brettanomyces, particularly brettanomyces clausenii, added to secondary or at bottling.

Notes:

This recipe makes a dry, bitter, and hoppy saison, and can also serve as a solid template for further variations. See suggestions below.

Mash Schedule for BIAB

Because of the relatively large proportion of spelt in this recipe, I typically do a cereal mash. The process is quite straight-forward for Brew in a Bag, but may require some modification for other mashing regimes.

1) Crush spelt separately to consistency of grits. Bring to a boil in a large saucepan with a few litres of water (subtract this from the volume of your main batch, or take it directly from the liquor in the main kettle). Keep at a boil, stirring to prevent scorching, until it forms a thick porridge: usually 15-20 minutes. This stage can be done prior to brew day, with the cooled spelt porridge stored in the fridge till required.

2) Heat main mash liquor and dough in with grist and spelt porridge, aiming for an initial temperature of 131F. You may need to break up the spelt porridge with your hands if you stored it before use. Keep at this temperature for around 15-20 minutes. [Optional step: you can also include an earlier rest at around 113F. This may aid with lautering and possibly increase phenolics from any brettanomyces strains.]

3) Raise mash to around 145F. Keep at this temperature for 40-50 minutes.

4) Raise mash to around 154F. Keep at this temperature for 20 minutes.

5) Raise to 168F. Mash out and lauter. Top-up with water to reach your desired pre-boil volume. Proceed with boil.

Fermentation:

Cool beer to around 65F. Oxygenate, pitch yeast, and allow to freerise. (In the summer, I would keep it in my fermentation chamber set at 70F for 24-26 hours.)

Variations:

This recipe provides a good template for variation. The spelt gives the beer a full mouth-feel that stands up well to both hops and acidity.

As it stands, the recipe makes a fairly bitter, hoppy beer. I find it ages gracefully if you add a small pitch of brettanomyces (e.g. bottle dregs) to secondary or at bottling: as the hops fade, the brettanomyces character will gradually become more prominent.

I have varied the grist for this recipe in a number of ways, all with good results. Some suggestions: - replace some of the pilsner with 5-15% Vienna or Munich. - replace some of the pilsner with 15-30% of another base malt, e.g. pale ale malt, Golden Promise, 6-row, etc. - add an adjunct in the kettle or post-boil. I have added both honey and Candi Syrup to this recipe. I thought the former worked particularly well.

Try adding an element of acidity to the beer; depending on your palate, you may want to dial back the bitterness slightly if you do this (I do not). - I often blend in 10-25% pale sour with this beer. The fullness from the spelt provides a nice balance to the acidity. Depending on your final gravity, you can do this in secondary or at bottling. - Add flavour at bottling, e.g. I have made a tea from hibiscus leaves and added it at bottling, which provided a nice tartness along with brilliant colour.

For more Spelt Saison ideas from Amos check out his blog at: http://www.browneandbitter.com/2015/12/spelt-saisons.html
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