I'm looking to make this recipe with some changes based on what Mike, The Mad Fermentationist, put in his tasting notes for this recipe.
This is the recipe I'm looking at as a base for this:
http://www.themadfermentationist.com/2010/12/fig-honey-anise-dark-sasion.html
Essentially dropping the figs as he said he wasn't sure they really contributed anything and get that flavor from Special B or the homemade Dark Candi Syrup. Going to use Saaz for bittering since I have a bunch to use and it goes with the Belgian style. Going with WY3711 because it's easy, I have some washed and ready to go, and I don't have good temp control.
Essentially looking for something with some dark fruitinees, like a dubbel, a little funk typical of a Saison, and mild roast in the finish.
Here's what I'm contemplating:
Batch Size (Gal): 5.5
Total Grain (Lbs): 12.75
Anticipated OG: 1.062
Anticipated SRM: 21-25 depending on Candi Syrup contribution
Anticipated IBU: 23
Brewhouse Efficiency: 67 %
Wort Boil Time: 60 minutes
Grain/Sugar
-----------
62.75% 8.00 lbs. German Pilsener
15.69% 2.00 lbs. German Munich Malt
3.92% .50 lbs. Flaked Oats
2.94% 0.375 lbs. Carafa Special II
2.94% 0.375 lbs. CaraMunich
1.96% 0.25 lbs. Special B
3.92% 0.5 lbs. Buckwheat Honey
5.88% 0.75 lbs. Candi Syrup - Deep Amber or Mahogany from https://www.homebrewtalk.com/showthread.php?t=114837
Hops
-----
2 oz. Czech Saaz (Pellet, 3.5% AA) @ 60 min.
Extras
------
1.00 Tsp Yeast Nutrient @ 10 min.
3 stars of Star Anise @ 5 min.
.25oz Cinnamon @ 5 min.
Yeast
------
WY3711 - French Saison
Starter - No using washed from previous Saison
This is the recipe I'm looking at as a base for this:
http://www.themadfermentationist.com/2010/12/fig-honey-anise-dark-sasion.html
Essentially dropping the figs as he said he wasn't sure they really contributed anything and get that flavor from Special B or the homemade Dark Candi Syrup. Going to use Saaz for bittering since I have a bunch to use and it goes with the Belgian style. Going with WY3711 because it's easy, I have some washed and ready to go, and I don't have good temp control.
Essentially looking for something with some dark fruitinees, like a dubbel, a little funk typical of a Saison, and mild roast in the finish.
Here's what I'm contemplating:
Batch Size (Gal): 5.5
Total Grain (Lbs): 12.75
Anticipated OG: 1.062
Anticipated SRM: 21-25 depending on Candi Syrup contribution
Anticipated IBU: 23
Brewhouse Efficiency: 67 %
Wort Boil Time: 60 minutes
Grain/Sugar
-----------
62.75% 8.00 lbs. German Pilsener
15.69% 2.00 lbs. German Munich Malt
3.92% .50 lbs. Flaked Oats
2.94% 0.375 lbs. Carafa Special II
2.94% 0.375 lbs. CaraMunich
1.96% 0.25 lbs. Special B
3.92% 0.5 lbs. Buckwheat Honey
5.88% 0.75 lbs. Candi Syrup - Deep Amber or Mahogany from https://www.homebrewtalk.com/showthread.php?t=114837
Hops
-----
2 oz. Czech Saaz (Pellet, 3.5% AA) @ 60 min.
Extras
------
1.00 Tsp Yeast Nutrient @ 10 min.
3 stars of Star Anise @ 5 min.
.25oz Cinnamon @ 5 min.
Yeast
------
WY3711 - French Saison
Starter - No using washed from previous Saison