# Parti Courant Noir

Brewed as the second beer of a parti-gyle comprised of:

1. 60 Minutes Mystery IPA
2. Parti Courant Noir
3. Foulab's Earl Grey Pale Ale

## Ingredients

### Fermentables

| Name                                            | Amount      |
|------------------------------------------------ |------------ |
| Canada Maltage's Superior Pale Ale Malt (parti) | 2.7 kg      |
| White Wheat Malt (new)                          | 2.7 kg      |
| Munich Malt (new)                               | 1.0 kg      |

### Hops

| Name            | Amount  | Alpha   | Form      | Use           |
|---------------- |-------- | ------- | --------- | ------------- |
| Saaz            | 35 g    | 4.4%    | Pellet    | Boil, 60 mins |
| Saaz            | 25 g    | 4.4%    | Pellet    | Boil, 30 mins |
| Saaz            | 15 g    | 4.4%    | Pellet    | Dry Hop       |

### Yeast

| Name                                           | Code    |
| ---------------------------------------------- | ------- |
| White Labs Belgian Witbier Ale Yeast           | WLP400  |

### Other

| Name                                      | Amount  | Use                  |
| ----------------------------------------- | ------- | -------------------- |
| Rice Hull                                 | 250g    | Mash                 |
| Coriander Seeds (crushed)                 | 25 g    | Boil, 10 mins        |
| Purréed Blackcurrant                      | 4.0 kg  | 2nd fermentation     |

## Brewing Steps

### Mash

* Amount: 21L
* Time: 60 mins
* Strike Temperature: 72°C
* Target Temperature: 67°C

### Sparge

* Amount: 2L
* Time: 15 mins
* Strike Temperature: 67°C

### Boil

* Amount: 23L
* Time: 60 mins

## Notes

Sparged with 5L, could have use a little less since we will need to add fruits
later.

Sparged quite a lot (did a proper sparge by setting the sparge liquid aside and
running it twice.

Puréed and sieved 4kg of blackcurrants (frozen and thawed) 3 weeks prior
bottling. Yielded 2L of thick juice. Added the blowoff tube again just in case.

Dry hopped for 1 week.

Wonderful and complex, tart with very little sweetness. Incredible taste of
blackcurrant, without being overwhelming or jammy. The color is still pretty
golden and it could be somewhat redder. Might consider adding some specialty
malt to get that nice red tint.