chateau enterre brewday

brewday didnt go as planned.  i forgot to close a valve and lost about 30% of the first runnings.  without a refractometer, i could only guess at how much malt was lost.  a little extra dme and water was added to make up  for it.  wort in the fermenter came in under volme and under gravity.  a little more dme added to the fermenter may have been a mistake and makes og readings inaccurate.

château enterré

château enterré, a French Saison.  coming soon? this weekend?

Fermentables

NAME	AMOUNT	USE	PPG
Pilsen Malt	8.25 lb71 %	Mash	36
Rye Malt	1.25 lb10 %	Mash	29
Wheat Malt, White	1.0 lb8 %	Mash	39
Wheat, Flaked	0.25 lb2 %	Mash	34
Oats, Flaked	0.25 lb2 %	Mash	37
Vienna Malt	0.25 lb2 %	Mash	35
Carastan Malt	0.25 lb2 %	Mash	33

Hops

NAME	AMOUNT	TIME	USE	FORM	AA
East Kent Golding Great Britain	1.0 oz	60 min	Boil	Pellet	4.8%
Hallertau United States	0.5 oz	45 min	Boil	Pellet	4.5%
Strisselspalt France	0.5 oz	10 min	Boil	Pellet	4.0%
Strisselspalt France	0.5 oz	1 min	Boil	Pellet	4.0%

Yeasts

NAME	LAB	ATTENUATION	TEMP
French Saison 3711	Wyeast	80.0%	65°F – 77°F

Oubilette

OUbilette (formerly known as cinnamon oatmeal stout) has been bottled, conditioned, and consumed.  But there's still plenty left.  First tasting courtesy of Sunday slacklining, results positive