Batch 82 Wine Barrel Saison

6 gallons

Part of Roger Masson's communal recipe, to go in a 26 gallon wine barrel from Todd Guse

1/2 lb Warminster Maris Otter
6 lbs Briess 2 row
3 lbs Weyermanns boh pils
1.25 lbs best malz dark Munich

SRM 4

Mash 147 df 60 mins pH 5.4
Mash 155 df 20 mins

OG into boil 1.056 (6 gals, also some final runnings on the side)

Boil 75 mins

75 mins 6 gr gypsum
60 mins 1 oz northdown 9.4% aa, 28 IBUs
30 mins 1 oz German hallertau mittelfruh 4.3% aa, 10 IBUs
15 mins 1 tsp Irish moss
15 mins 1/2 oz east kent goldings 5.7% aa, 4 IBUs
Flameout 1/2 oz mt hood 5.5% aa
Flameout 11 oz table sugar in 3 qts boiled water to shoot for 1.061

42 IBUs

OG into fermenter 1.062, about 7 gallons split between 5 gallon and 3 gallon carboys.

BHE 83% before sugar

Pitch at 75 df in OYL 500 in starter from Roger.  Leave chamber at 70 df.  Full krausen at 15 hrs, 72 df.  Transfer from original 5 gallon carboy to a 3 gallon carboy 7/9, carrying most of trub over; leave original 3 gallon carboy alone.  Move to 70 df on 7/12 am, move to 72 df on 7/13 am.

Rack to secondary 7/18, leave at 73 df.

8/16 rack into oak barrel used 36 months with pinot noir, along with 20 gallons of similar beer made by Roger and Pete.

Bottle 10/26 using 5.6 gr table sugar per 5 gallon bucket, 2.8 vols co2.