Sandbox Brewing

This iteration of Dreamreader is referred to as a ‘biere de garde’, but only in the loosest sense. It is a slightly malty (toasty malt, not caramel malt) ale that’s been co-fermented with saison and Kolsch strains; the majority of the cell count being Kolsch since the saison yeast is so expressive.

Brew date: April 4, 2020
Bottling date:

Grist:
2.20 kg Bohemian Pilsner malt (Weyermann)
1.10 kg Vienna malt (Weyermann)
1.10 kg Munich II malt (Weyermann)
0.18 kg Flaked oats

Hops:
30g Bohemie @ 60 min
25g CZ Saaz @ 5 min

Fermentation:
~60B cells of Kolsch (WY2565)
~100B cells of Spooky Saison

This is the second iteration of a Belgian single style ale I’ve tried, the first being a very successful collaboration with Cory Day. I kept the grist very much the same; the only real change was the yeast.

Brew date: February 16, 2020
Bottling date: March 15, 2020

Grist:
84% Pilsner malt, Weyermann (3.77 kg)
8% Vienna malt, Weyermann (0.32 kg)
4% Flaked oats (0.16 kg)
4% Flaked wheat (0.16 kg)

Hopping:
40g Bohemie @ 60 min
50g Saaz @ 5 min
15g Citra @ 5 min

Fermentation:
Escarpment Labs – Dry Belgian (1.5L starter; older pack)
Temperature: ambient (68-73F)

Mash Schedule:
Mash in at 55C for 15 min (16L mash liquor)
Raise to 65C for 65 min
Mash out at 75C; sparge with 14L of 72C water

Water Additions from Vancouver water (near-RO):
3g gypsum
7.5g Lactic Acid

Stats:
OG: 1.037 (Target: 1.040)
FG: 1.004 (Target: 1.003)
IBU: 41
ABV: 4.3%

Bottled with 3.2 vols (150g sucrose)