Going to brew my first saison this weekend. My original recipe was:
Ingredients
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 83.3 %
12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 6.3 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 6.3 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 4.2 %
2.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 60.0 min Hop 5 33.3 IBUs
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 10.0 min Hop 6 2.4 IBUs
1.0 pkg Belgian Saison (Wyeast Labs #3711) [124.21 ml] Yeast 7
My LHBS didn't have Hersbrucker so I got Mt Hood. I also picked up some Saaz since it's spicy and earthy which I thought would a Saison well.
I will be reducing the IBU a bit from 36 (above) to closer to 30 ti fit the BJCP style guidelines better. Having Mt Hood and Saaz, how and when would you use it in this recipe?
Also, I was reading that saisons are normally spiced but I cannot find any reference to a particular spice. They're commonly citrusy and spicy, peppery. Was thinking about fresh lemon and/or fresh orange zest and possibly pepper or grains of paradise if I go back to the LHBS.
I'd like fairly spicy/peppery with medium IBU for the style and front row citrus flavor.
Suggestions?
Ingredients
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 83.3 %
12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 6.3 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 6.3 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 4.2 %
2.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 60.0 min Hop 5 33.3 IBUs
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 10.0 min Hop 6 2.4 IBUs
1.0 pkg Belgian Saison (Wyeast Labs #3711) [124.21 ml] Yeast 7
My LHBS didn't have Hersbrucker so I got Mt Hood. I also picked up some Saaz since it's spicy and earthy which I thought would a Saison well.
I will be reducing the IBU a bit from 36 (above) to closer to 30 ti fit the BJCP style guidelines better. Having Mt Hood and Saaz, how and when would you use it in this recipe?
Also, I was reading that saisons are normally spiced but I cannot find any reference to a particular spice. They're commonly citrusy and spicy, peppery. Was thinking about fresh lemon and/or fresh orange zest and possibly pepper or grains of paradise if I go back to the LHBS.
I'd like fairly spicy/peppery with medium IBU for the style and front row citrus flavor.
Suggestions?