Wheatwine & Brett Table Saison Brew Day

I've been wanting to brew a Wheat Wine Ale for while, ever since seeing the recipe in Modern Homebrew Recipes. Of course, I made some substitutions for the hops and grain that were available to me. And, since 24.5 pounds of grain is a lot, I decided to get a batch of Brett Saison with the partigyle batch.

Wheat Wine ferments

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Wheatwine
Style: Wheatwine
TYPE: All Grain

Recipe Specifications
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Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.121 SG
Estimated Color: 12.4 SRM
Estimated IBU: 48.4 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 73.9 %
Boil Time: 90 Minutes

Ingredients:
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Amt                   Name                                     Type          #        %/IBU        
5.50 gal              Boston, MA                               Water         1        -            
8.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -            
5.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   3        -            
2 lbs                 Rice Hulls (0.0 SRM)                     Adjunct       4        7.1 %        
10 lbs                Wheat Malt, Ger (2.0 SRM)                Grain         5        35.7 %       
4 lbs                 Wheat Malt, Dark (9.0 SRM)               Grain         6        14.3 %       
3 lbs                 Munich (BestMälz) (7.6 SRM)              Grain         7        10.7 %       
3 lbs                 Pilsner (2 Row) Ger (2.0 SRM)            Grain         8        10.7 %       
1 lbs                 Caramel/Crystal Malt - 20L (20.0 SRM)    Grain         9        3.6 %        
1 lbs                 Honey Malt (25.0 SRM)                    Grain         10       3.6 %        
1 lbs                 Wheat - Red Malt (Briess) (2.3 SRM)      Grain         11       3.6 %        
1 lbs                 Wheat, Flaked (1.6 SRM)                  Grain         12       3.6 %        
8.0 oz                Acid Malt (3.0 SRM)                      Grain         13       1.8 %        
1 lbs 8.0 oz          Sugar, Table (Sucrose) (1.0 SRM)         Sugar         14       5.4 %        
1.00 oz               Equinox (HBC 366) [14.20 %] - Boil 10.0  Hop           15       10.1 IBUs    
1.00 oz               Simcoe [12.90 %] - Boil 10.0 min         Hop           16       9.1 IBUs     
1.00 oz               Equinox (HBC 366) [14.20 %] - Boil 1.0 m Hop           17       1.2 IBUs     
1.00 oz               Simcoe [13.00 %] - Boil 1.0 min          Hop           18       1.1 IBUs     
2.00 oz               Galaxy [14.00 %] - Steep/Whirlpool  60.0 Hop           19       27.4 IBUs    
2.0 pkg               California Ale (White Labs #WLP001) [35. Yeast         20       -        

1 oz each of Centennial, Calypso, Simcoe and Azacca, dry, 7 days  


Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 28 lbs
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Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 31.80 qt of water at 108.9 F                     104.0 F       10 min       
Mash Step               Add 0.00 qt of water and heat to 131.0 F over 10 min 131.0 F       15 min       
Mash Step               Heat to 146.0 F over 10 min                          146.0 F       40 min       
Mash Step               Heat to 158.0 F over 10 min                          158.0 F       15 min       
Mash Step               Heat to 168.0 F over 10 min                          168.0 F       15 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.82gal) of 168.0 F water
Notes:

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Brewed 11/16/16.
Wheat Wine
Not completely sure I got the right temp on the rests. Even stirring the mash constantly there seemed to be variation around 5F-10F in the temperature of the mash.

Ended up with about 5.75 gallons of wort into the fermenter at 1.110 OG, lower than hoped both for gravity and volume. But given this is a very high gravity beer a low efficiency is expected. And, there was a lot of trub that got into the fermenter.

May use DME to brew some top-off beer to get up to the right volume.

Made a starter with 1 pack of dry yeast. Added that and a second pack of dry yeast when beer was 65F. After ~12 hours, good activity. After 36 hours, very rapid fermentation. Ambient temps in the 62F - 65F range. Tomorrow will move been to warmer place.

Color of the wort was beautiful deep amber. It tasted like malt candy. Very sweet and very malty.

Racked to secondary in mid-December.

Added dry hops on 2/25/17, will crash cool, keg and force carbonate in a week.

Hydrometer sample read the FG as 1.030, a bit over the predicted final gravity of 1.027 or so. Taste was a perhaps a bit too sweet. The recipe in Modern Homebrew Recipes had an FG of 1.018, significantly lower than my beer here. Maybe will taste a few samples of the carbed beer then if needed pitch a small starter of US-05 to dry it out a bit more, but would really prefer not to do that.

Brett Table Saison ferments

Brett Table Saison
Same mash as above but with no sugar, partigyled with ~6.5 gallons of 180F water.
Hop schedule was 1oz Tettnanger, 4%, at 60 min, 1oz Tettnanger, 4% at 10 min.

Got 5.1 gallons into fermenter at 1.030 OG. So, around 18% mash efficiency.

Shook to aerate, then pitched left over Tart Cherry Brett left over from a previous beer. No starter.

Wort was light amber color. The taste was fairly bland. Not sweet, and not much malt character. We'll see....

After around 36 hours, active fermentation has begun, with thin white krausen forming on the top of the beer.