LarryC
Well-Known Member
I have decided that I want my next batch to be a Saison and I really like the looks of the recipe from usurpers26 for How Rye I Am Saison (and the rave reviews from people who have brewed it). However, I'd like to take the ABV down to the mid 5% to 6% range. I scaled the recipe in BS and I adjusted things a bit to get the amounts at more of a round number but I've never tried to alter a recipe to reduce the ABV and I don't want to end up with something that is lower alcohol but not very tasty. For reference here's the recipe just scaled and rounded
Rice Hulls (0.0 SRM) Adjunct 0.50 lb 3.8%
Pale Malt (2 Row) Bel (3.0 SRM) Grain 9.00 lb 68%
Rye Malt (4.7 SRM) Grain 3.00 lb 22.6%
Styrian Goldings (5.40 %) Hops 1.50 oz
Candi Sugar, Clear (0.5 SRM) Sugar 0.75 lb
French Saison (Wyeast Labs #3711)
Anyone have some suggestions for keeping the balance of the recipe but reducing the ABV?
Rice Hulls (0.0 SRM) Adjunct 0.50 lb 3.8%
Pale Malt (2 Row) Bel (3.0 SRM) Grain 9.00 lb 68%
Rye Malt (4.7 SRM) Grain 3.00 lb 22.6%
Styrian Goldings (5.40 %) Hops 1.50 oz
Candi Sugar, Clear (0.5 SRM) Sugar 0.75 lb
French Saison (Wyeast Labs #3711)
Anyone have some suggestions for keeping the balance of the recipe but reducing the ABV?