June (A Brett Saison)

I'll keep this one short. This was a beer I brewed back in August 2016 in honor of my soon-to-be-born niece, June. I realized I never posted the recipe. The idea was to brew a saison that would start out awesome and continue to gain character and get better with age, just like my awesome niece. Here's the label I designed for the beer:

Recipe Specifications
Batch Size (fermenter): 3.1 gal
Estimated OG: 1.053 SG
Estimated Color: 4.5 SRM
Estimated IBU: 29.1 IBUs
Brewhouse Efficiency: 65.00 % (No-sparge)
Boil Time: 90 Minutes

Fermentables:
70% - Pilsner Malt
20% - Vienna Malt
10% - White Wheat Malt
(Acid malt also used to get pH in right range)

Hops:
.85 oz. East Kent Goldings (Pellet, 4.8% AA) @ 60 minutes - 25.8 IBUs
1 oz. Mosaic (Pellet, 12.3% AA) @ 1 minute - 3.3 IBUs

Yeast:
The Yeast Bay Saison Blend II - .5L starter
The Yeast Bay Beersel Brettanomyces Blend (added after primary)

Water:
RO filtered water - added 3 grams of calcium chloride, 2 grams of gypsum, and 1.2 grams of epsom salt to the strike water.

Mash:
Single-infusion @ 150 degrees (No-sparge)

Notes:

Brewed on 8/13/16. 

No-sparge brew. Used RO water with 3 grams of calcium chloride, 2 grams of gypsum, and 1.2 grams of epsom salt added to strike water. 

Mash pH came in at 5.37. 

OG came in at 1.052. Pitched yeast (.5L starter) at 69 degrees.

Ramped up temperature to 79 degrees over the course of 8 days.

8/30/16 - Pitched the Beersel Brett Blend.

9/10/16 - Bottled the batch. Targeted 2.7 volumes of CO2.