This is a pretty "corny" name for a recipe...I was kind of conceptualizing a product that could be marketed one day, even though in all honesty I will probably never call it Ludd Lite (if I did I would probably get a cease and desist request in the mail from a certain macro-brewer). I have always been interested in a saison using all American ingredients, and more specifically, one brewed 6-row barley and corn. So, this was really just a daydream, but I wanted to see how the beer might actually taste: a low gravity "entry level" craft beer that is actually a saison, but takes significant influence from macro-American-lagers. I guess the real trick is making a beer that is super-drinkable but also substantial enough not to be called "watery". We'll see how it comes out. The "Ludd" part of the name is kind of a jokey reference to Ned Ludd, the legendary leader of the Luddite movement in England which rebelled/rioted against automated machinery in the workplace taking away from skilled human jobs. It seems to fit the saison/farmhouse philosophy of doing things.
|Ludd Lite (6-Row, Corn, Crystal hops)|
|Belgian Specialty Ale|
|Type: All Grain||Date: 06/15/2011|
|Batch Size (fermenter): 5.70 gal||Brewer:|
|Boil Size: 7.21 gal||Asst Brewer:|
|Boil Time: 60 min||Equipment: 6 gallon - SS mashtun|
|Final Bottling Volume: 5.20 gal||Brewhouse Efficiency: 88.00|
|Fermentation: Ale, Single Stage||Taste Rating(out of 50): 0.0|
|Est Original Gravity: 1.039 SG||Measured Original Gravity: 1.038 SG|
|Est Final Gravity: 1.006 SG||Measured Final Gravity: 1.005 SG|
|Estimated Alcohol by Vol: 4.3 %||Actual Alcohol by Vol: 4.3 %|
|Bitterness: 16.9 IBUs||Calories: 0.0 kCal/12 oz|
|Est Color: 2.5 SRM|
|Mash Name: Single Infusion, Light Body, No Mash Out||Total Grain Weight: 6 lbs 15.0 oz|
|Sparge Water: 5.06 gal||Grain Temperature: 60.0 F|
|Sparge Temperature: 168.0 F||Tun Temperature: 155.0 F|
|Adjust Temp for Equipment: TRUE||Mash PH: 5.20|
|Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).|
Carbonation and Storage
|Carbonation Type: Keg||Volumes of CO2: 2.7|
|Pressure/Weight: 17.22 PSI||Carbonation Used: Keg with 17.22 PSI|
|Keg/Bottling Temperature: 45.0 F||Age for: 30.00 days|
|Fermentation: Ale, Single Stage||Storage Temperature: 65.0 F|
|Yeast: Generation 2 Saison. Cold stored 4 weeks. 4 Tbsp thick slurry into a 1 quart stirplate starter with a little extra yeast nutrient, 24 hours before pitching.|
Mash: 2 gr. gypsum, 2 gr. CaCl. Mashed in high: 153ish. Calculation said I would mash in to 149. Adjusted quickly with cold water. Fell to 140 over 45 minutes. Heated over 5 minutes to 154. Rest 20 min and sparge.
Sparge: 3.75 gallons at 170. 2 gr. Gypsum, 2 gr. CaCl.
Collect 5.5 gal at 1.040 = 88% efficiency
Top up with 2.5 qts
Boil 60 min
Wyeast nutrient (1 tsp) and whirlfloc at 10 min
Top up to 6 gallons (hot volume) at end of boil (should be 5.75 cold volume)
Whirlpool and chill thru plate chiller to 80 degrees
Collect 5.5 gallons
Oxygen 90 seconds
Put on heating pad immediately and dialed in to 90 degrees, it was fermenting within a couple hours.
6/16 ramped to 95
6/20 decreased to 93
6/21 decreased by 2 degrees per day, down to 85, and held there.
7/7 Racked to keg, 1.005. Force carbonate.