Hot Damn Saison

A friend of mine, Julian Shrago, invited me over to do a 10 gallon brew on his mega 20 gallon system. It was cool to brew on such a slick rig. He's got the whole system down to a science. There's pumps and valves and tubes for every step of the process. It was a lot of fun, and I learned a bit about his process and I got a few ideas on adjusting my own methods.

On another note, it was the hottest damn day of the year. He put together the recipe and he chose a Saison because both of us had our fermenters filled with other beers at the time. This yeast can ferment (and likes to ferment) really hot... which is a good thing because my apartment was reading 92 degrees on Sunday afternoon. We'll see how she turns out.

Grain:
76% Belgian pils
11.5% Wheat malt
4% Caravienne
8.5% dextrose.

Single Infusion Mash:
148 degrees for 1 hour
Sparge at 165 degrees.

Boil:
90 min. boil
Mildly spiced with grains of paradise and cardamom seed (1g ea. at 15 min.)

Hops:
Styrian Goldings hops totaling 30 IBUs.

Yeast:
A 1 day starter of White Labs WLP565 saison yeast.

Predicted Original Specific Gravity:
1.064

Notes:
Ferment at 80-90 degrees!