OP what was your brewhouse efficiency? I was about 11 points under your OG with a 72% brewhouse efficiency and I always seems to hit the numbers on other recipes. Not sure what I did wrong...
EDIT: nevermind just remembered I forgot the honey and just found your efficiency at 75%
How many packets did everybody use to brew this using Belle Saison, 1 or 2? I have 2 packets, but want to keep one if a single packet is enough. (They are not easy to acquire here ).
My brew house efficiency is actually at 87% but I adjust to 75% for recipe posting to make it easier for most folks to hit the numbers without undo adjusting. And yes, forgetting the honey will do it as far as low gravity numbers... Add honey into the fermentor and let it rip!!!
How many packets did everybody use to brew this using Belle Saison, 1 or 2? I have 2 packets, but want to keep one if a single packet is enough. (They are not easy to acquire here ).
azscoob - Sounds like a great recipe. Have you tried brewing a lower ABV version of this yet? I'm thinking about something around 1.048. I'm hoping for something a little more sessionable, but I'm afraid of it being watery or lacking in character. Would you increase the oats, cut back the honey and maybe mash a little higher?
azscoob - Sounds like a great recipe. Have you tried brewing a lower ABV version of this yet? I'm thinking about something around 1.048. I'm hoping for something a little more sessionable, but I'm afraid of it being watery or lacking in character. Would you increase the oats, cut back the honey and maybe mash a little higher?
IME, you cant really get a watery beer with wy3711. Ive used it in saisons around 1.050 that ended below 1.000 and they still had more character and body than most commercial attempts. I always have around 30% wheat/rye/oats in mine too though. But this is in addition to cane sugar too so... YMMV
I'm really looking forward to brewing this one but would like to split the batch in two, leaving one half alone and adding some hibiscus pedals and lemon zest to another half.
I'm thinking about fermenting the entire duration of primary in a brewing bucket and then at 2 weeks I'll rack it to two separate 3 gallon carboys where one gets the adjuncts.
Does this sound like an alright plan or would I be better off simply splitting the batch from the start and doing both primary and secondary in separate 3 gallon carboys, avoiding racking?
I would split it from the start. I dont see the point of needing to rack to a secondary for adding somethign small like hibiscus and citrus zest. The less you transfer the beer the better
Wanted to chime in and update my results of this brew. It has been on tap in the leg almost a month now and I have to say I think it hit it's best witching the last week. Everyone that has tried this has absolutely loved it including the few BMC friends. They loved how strong it was (7.7%) but didn't taste it.
I just boxed up four bottles to send in to a BJCP competition so I can get helpful feedback. Thanks for a great recipe!
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This is my top brew so far. My only regret is that I'm already running out. Gotta brew it again very soon!
Don't be too vigorous to avoid hot side aeration.
Has anyone tried making this with some honey malt? Maybe 5% tops? Thoughts?
I am extremely happy with the honey flavor and aromatics provided in my brew from orange blossom honey at flameout. I haven't tried it without yet but I'd say it would be hard to replicate this exact flavor I am picking up without honey.
What temperature should I ferment this batch at? I want to lean toward a subdued Belgian character, rather than a big, bold, in-your-face clove and pepper Belgian presence. I'm thinking 65 - 68°F?
Thank you for your input! I was actually thinking of using the honey malt in addition to the honey at flame out as well, not in place of.. do you think that would over do it? Kind of split the caramunich in half and replace with honeymalt or something along those lines
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