gdwolfe273
Well-Known Member
Basil Saison
10 lbs 2 row
2 lbs white wheat
1 lb vienna
mash at 148F for 60 min at 1.25qt/lb
boil 90 min
Add 2 oz Styrian Goldings at 90 min
0.5 oz Chopped Basil at 10 min
0.5 oz Chopped Basil at flameout
Ferment with Wyeast 3711 (French Saison) for 2 weeks around 70-75 degrees.
OG: 1.064
FG: 1.013
ABV: 6.7%
IBU: 30
I was also thinking of splitting this into two batches, leaving 1/2 the way it is and the other half adding 1.5 cups of watermelon juice to create a "Watermelon Basil Saison"
Let me know what you guys think...any advice is appreciated.
10 lbs 2 row
2 lbs white wheat
1 lb vienna
mash at 148F for 60 min at 1.25qt/lb
boil 90 min
Add 2 oz Styrian Goldings at 90 min
0.5 oz Chopped Basil at 10 min
0.5 oz Chopped Basil at flameout
Ferment with Wyeast 3711 (French Saison) for 2 weeks around 70-75 degrees.
OG: 1.064
FG: 1.013
ABV: 6.7%
IBU: 30
I was also thinking of splitting this into two batches, leaving 1/2 the way it is and the other half adding 1.5 cups of watermelon juice to create a "Watermelon Basil Saison"
Let me know what you guys think...any advice is appreciated.