AG#86 – Pamplemousse Saison


Batch Size: 23 L
OG: 1.050
Boil Size: 28 L
FG: 1.010
Boil Time: 60 mins
IBU: 22.2
Efficiency: 71%
Colour: 7.5

9 0.50 Wheat – BE 37.0 3.8 Mash
4 0.20 Munich I (Weyermann) 37.8 14.0 Mash
87 4.70 Pilsner – BE 36.0 3.8 Mash

Saccharification Rest 65C 50 mins
Mash Out 76C 10 mins

38.00 Saaz Pellet Boil 60 3.6 13.8
10.00 Saaz Pellet Boil 10 3.6 1.3
20.00 Amarillo Pellet Boil 10 9.6 7.0
10.00 Saaz Pellet Boil 0 3.6 0.0
20.00 Amarillo Pellet Boil 0 9.6 0.0

1.0 Wyeast Belgian Ardennes 3522 0.74

0.5 each Irish Moss 10 mins Boil
0.5 each Grapefruit Peel 0 mins Boil
5.33 l Grapefruit Extract 0 mins Bottle

12/12/2017 – Took gravity reading and it’s alarmingly high at 1.014. I think the OG was slightly over the predicted 1.050, but it’s still a high finisher. I’m hoping the yeast didn’t
just flocc out with the cold weather. I’d moved it into a warm room to finish for the last week or so, so I’m surprised to see it finish so high. The gravity hasn’t changed in a week though, so I’m going to bottle it. But I’ll have to hold off on my plan to add brett to a portion of the bottles. There’s too much residual fermentables to do that now and
it’s not worth the risk of exploding bottles. On a positive note, it doesn’t taste under attenuated at all, and the flavour is fantastic. There’s a lovely toasty flavour in it, and I’m not sure if it’s from the small percentage of Munich malt, or from the Weyermann pilsner malt. Also, the grapefruit flavour is really prominent and very tasty. Will bottle
this soon.

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