The first brew day has begun! 12 gallon batch
10# Colorado Malting Co Belgian Base Pale malt
5# CMC White Wheat Malt
5# CMC unmalted white wheat
Beta Glucan rest at 104(ish) per Jean-Christophe Larsimont in his saison article in the most recent BYO (March-April) because of the high percentage of unmalted grain. I'll raise it to 122 for a protein rest and then up through saccharification temps to mash out. Even though I BIAB I added .5# rice hulls and will take it to 165ish just to improve run off. I plan to boil to hot break before chilling and pre-acidify the wort to 4.5-4.2 pH
I'll cool to 105ish, pitch a bunch of Swanson lactobacillus plantarum, and transfer to glass carboys. Then I plan to add more strains of lacto either from the club bank or the LHBS, and then a variety of brett, again either bought or banked. I'll add a combo of Saccharomyces, probably DuPont, French, and Brux. Keeping pedio out of this one.
I brewed bigger than needed so I can save some wort for starters as needed. I'll boil and save in Mason jars.
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