07: In Excess Satsuma Tinted Belgian Ale

In Excess Satsuma Tinted Belgian Ale (Batch #1), OG 1064 - 1000, Brewed 06/01/18)

Based on my Golden Dawn Belgian ale with a darker grain bill and dried Satsuma skins added to the boil.

Thoughts: I'm finding the Belgium brews a tad on the strong side for my liking (Saisons seem better brew for my tastes).

Ingredients:
3.5kg pale ale malt
500g samber malt
1KG of granulated sugar to get OG to 1064

Hop Profile:
Nelson 10g 60m
Nelson 10g 30m
Nelson 30g )m, stand 10m
Nelson 50g, dryhop

Yeast: Mangrove Jack, Belgian Tripel

Notes:

1. Kit: Stainless boiler, coolbox mashtun and conical fermenter.

2. Mash: 3.5gall @75^oC (stir) then leave for 90m and drain to bucket.

3. Sparge: 85^oC to gather 5.5 gall. Slowly poured hot water over the grain (with perforated tin foil and tap closed) until there was a good head of water above the grain bed. Then opened the tap slightly for a trickle of wort to run and keep sparge water topped up, seemed to work very well and hopefully less interaction once my pump is sorted.

4. Boil: 1hr to hop profile above, Irish moss (15m to end) half the sugar (10m to end) to produce 5.5 gall of wort. Cooled: Cooling coil added at 0m to end of boil and cooled to 20^oC

5. OG: 1064 - adjusted with remaining sugar

6. FG: 1000 (~8.3%% ABV)

7. Finings: None.

8. Bottled: 27/01/18.

9. Condition: 1 week warm, then two weeks cool prior to drinking.

10. Priming: 3/4 teaspoon white sugar per bottle (go less for next batch)

11. Taste: As expected but not as nice as my simple Golden Dawn Belgian (or any of my Saisons, too strong for my liking).