My fall season beer this year will be different than most brewers offer. I’m sticking with the Saison theme and taking it up a notch.
Test Recipe below:
- TypeAll Grain
- Batch size3.0 gal
- Boil time60 min
|Styrian Golding Slovenia
|Saaz United States
||70°F – 90°F
Another recipe I’ve lifted from Homebrewtalk, this one because it is 72F at the lowest in my basement and I don’t want to wait 1-2 months for the cooler weather to come along to brew.
I brewed on 8/4/13 and on 8/8/13 it was already down to 1.003. I started the fermentation at 72F for 24 hours & then moved it upstairs for a 74F avg temp.
Here is the 3 gallon recipe:
Link to BeerXML and malt.io website
Cottage Saison 3gal
Batch Size (G): 3.0
Total Grain (lb): 6.750
Total Hops (oz): 1.20
Original Gravity (OG): 1.064 (°P): 15.7
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol by Volume (ABV): 7.37 %
Colour (SRM): 6.6 (EBC): 13.0
Bitterness (IBU): 31.6 (Average)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 60
4.500 lb Pilsner (2 Row) Bel (66.67%)
1.000 lb White Wheat Malt (14.81%)
0.750 lb Sugar, Table (Sucrose) (11.11%)
0.250 lb Caramunich Malt (3.7%)
0.250 lb Oats, Flaked (3.7%)
0.20 oz Sorachi Ace Leaf (16.7% Alpha) @ 60 Minutes (First Wort) (0.1 oz/Gal)
0.50 oz Hallertauer Pellet (4.8% Alpha) @ 30 Minutes (Boil) (0.2 oz/Gal)
0.50 oz Hallertauer Pellet (4.8% Alpha) @ 0 Minutes (Aroma) (0.2 oz/Gal)
0.17 oz Black Pepper @ 5 Minutes (Boil)
Single step Infusion at 148°F for 90 Minutes.
Fermented at 67°F with Belle Saison
A recipe in a modern canning book my wife had caught my eye. Homemade Greek yogurt. It looked so easy to make, and we love Greek yogurt I had to give it a try. Here are the simple steps:
- Heat 1/2 gallon of milk (whole, 2% or fat free) up to 170F, stir occasionally
- Cool milk to 110F, place in a sink with cool water, stir occasionally
- Place 2 tablespoons of all natural Greek yogurt (I used Fage) in a bowl and whisk about 1/2 cup of the 110F milk with the yogurt
- Place this whisked yogurt/milk back into the original pan with 110F milk and mix gently
- Ladle the milk mixture into prewarmed 1/2 quart mason jars, seal tightly
- Place the 2 (1/2 qt) jars of milk into a small cooler along with another jar or two of hot water and fill all space with towels.
- Close up the cooler and set aside untouched for 8-10 hours.
- After the 8-10 hours, place in a refrigerator to cool.
- You now have 1/2 gallon of great tasting, cheap Greek yogurt
I just finished this process up and am waiting my 8-10 hours. I will report back in the next day on the quality and taste of this yogurt.
I will report back in the next day on the quality and taste of this yogurt.
UPDATE: Well, the taste test is in. After 11.5 hours I put these in the fridge, I could tell they cooled down considerably even though they were in a small cooler wrapped with towels.
After refrigerating overnight I tried this morning and the texture is just slightly thinner than the original yogurt, the taste has just a little less ‘bite’ (sour) to it as well. I can imagine this could be due to not maintaining a high enough temp for long enough.
Overall, this is very good and I will try it again. You can’t beat $1.99 for a half gallon of Greek yogurt!
Pre-warming cooler for home made Greek yogurt