Brewing on July 4, I somehow got it into my head that I should attempt a second-runnings batch off the meager grain bill from my Little Life Saison. This is also a quasi-repeat of Patrick's batch 190, which was stunningly popular that summer, particularly with me.

Based on these facts, I named this brew after a catchy, snarky Pulp song that boasts a magnificent video. I used a wine yeast partly to deal with the very low SG, partly just to see what would happen.

Ingredients in this batch

  • 10.5 lbs Briess Pilsen malt
  • 0.75 lbs oak smoked pale wheat malt
  • 0.75 lbs Briess Bonlander Munich malt
  • 8.2 oz rice hulls
  • 0.5 oz fresh sage, chiffonaded, at 60 minutes
  • Maybe 0.5 oz dried Penzey's sage, at 35 minutes
  • 0.5 oz fresh sage, chiffonaded, at flameout
  • 1 pack Red Star Premier Cuvee wine yeast
  • 6 Tbsp corn sugar dissolved in 200 mL water (priming)

Process

Once batch 223 was boiling, I heated another 3.5 gallons of Saint Paul tap water to 165 F. I re-mashed the spent grain from the prior batch at 147 F for 90 minutes, then boiled for 60 minutes. Chilled wort to around 92. SG was only 1.034 again, but I didn't add any sugar here. I rehydrated the wine yeast in half a cup of wort and pitched it. Fermentation took off vigorously overnight but was already nearly done the next evening.

On Aug 20, primed with corn sugar dissolved in water and bottled the batch. Final gravity was 1.004 for a 4% ABV.