I did tell you guys that I was likely to brew again this weekend.

Fermentables:

12# 2-Row

2# Munich

.3# Acidulated

1# Extra Light Candi Syrup

Hops and Boil Additions

1oz US Saaz (60 min)

1oz US Saaz (15 min)

1oz Dried Bitter Lemon Peel (15 min)

.5# Rhubarb

Yeast

White labs 565 Belgian Saison



This is a nice little shot of the ground grist awaiting the mash in. Love the grind at my LHBS.



This is after the mash in, I use the no sparge method. I realize that you lose some efficiency this way but the cost of another pound or two of grain is worth the convenience. It also shaves about 45 minutes off my brew day. I mashed at 153, 565 has a reputation for finishing very dry . I had no problem hitting this temp. At this point I left the cooler well enough alone for the hour, outside of three quick stirs of the mash.

Time to mash out. Often when brewing higher gravity beers I don’t have the volume in my 10 gallon mash tun to mash out without any water additions. Generally I’ll bring two gallons of water to a boil and gently pour it on top of the grain bed. I know this keeps it from being a true no sparge, but I still hit about 75 to 80 percent efficiency in this manner. The wort came out a deep golden color and smelling fantastic.

The boil thankfully went off without a hitch, it took about fifteen minutes to get it to a rolling boil. Perfectly hit my post boil volume.

Just a quick shot of the wort right after the rhubarb and lemon addition. Not pictured is when I cooled the wort with an immersion chiller and pitched my starter of 565. The beer will ferment at whatever temperature it chooses until it finishes. I plan on bottling this batch in the future.

Happy Memorial Day!