#68: MS28

Recipe Overview

Wort Volume Before Boil:	8.00 l	Wort Volume After Boil:	6.00 l
Volume Transferred:	4.00 l	Water Added To Fermenter:	0.00 l
Volume At Pitching:	4.00 l	Volume Of Finished Beer:	4.00 l
Expected Pre-Boil Gravity:	1.049 SG	Expected OG:	1.065 SG
Expected FG:	1.013 SG	Apparent Attenuation:	80.0 %
Expected ABV:	7.0 %	Expected ABW:	5.5 %
Expected IBU (using Tinseth):	42.7 IBU	Expected Color (using Morey):	39.9 SRM
BU:GU ratio:	0.65	Approx Color:
Mash Efficiency:	60.0 %
Boil Duration:	60.0 mins
Fermentation Temperature:	18 degC

Fermentables

Ingredient	Amount	%	MCU	When
UK Pale Ale Malt	1.000 kg	46.5 %	4.2	In Mash/Steeped
UK Wheat Malt	1.000 kg	46.5 %	2.8	In Mash/Steeped
UK Chocolate Malt	0.050 kg	2.3 %	31.3	In Mash/Steeped
UK Roasted Barley	0.050 kg	2.3 %	44.5	In Mash/Steeped
UK Black Malt	0.050 kg	2.3 %	37.6	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
UK Pilgrim	11.0 %	10 g	42.7	Loose Whole Hops	60 Min From End
UK Northdown	8.0 %	10 g	0.0	Loose Whole Hops	At turn off
UK Pilgrim	11.0 %	10 g	0.0	Loose Whole Hops	At turn off
UK Pilgrim	11.0 %	20 g	0.0	Loose Whole Hops	Dry-Hopped
UK Northdown	8.0 %	20 g	0.0	Loose Whole Hops	Dry-Hopped

Yeast

Wyeast 3711-French Saison

This was my entry into the Copper Dragon homebrew competition, write up here, and prize stuff. I've just tasted David's Golden Strong and it was way better than the craft I entered so well done David. With this beer we had to stick to the guidelines, so no sugar additions and the hops and malt bill was fixed. I wanted to use the darker malts for colour and stick to a malt base of half pale and half wheat. I'm having a bit of thing for Saison yeast at the moment so I went for a dark saison. As it was the dark malts were too much and it ended up tasting something like a impy stout. A nice one though, but being craft the alcohol masked everything. A more recent taste suggested something a little more interesting but not much more. Black Saisons are the new Black IPAs you know.