- Recipe Type
- All Grain
- Yeast
- TYB Saison Blend I
- Yeast Starter
- 1L
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.056
- Final Gravity
- 1.007
- Boiling Time (Minutes)
- 60
- IBU
- 25
- Color
- 7.8 SRM
- Primary Fermentation (# of Days & Temp)
- 68F
- Tasting Notes
- Smoke flavor is subtle to mild, but present
Grain
5 lbs (42.7%) Belgian Pilsner
3.3 lbs (28.4%) Weyermann Smoked Malt
1.4 lbs (12.1%) Weyermann Munich II
1.4 lbs (12.1%) White Wheat
.55 lbs (4.7%) Breiss Cara Munich
Hops
1.45 oz Hersbrucker @ 60 mins (20 IBU)
.75 oz Hersbrucker @ 15 mins (5 IBU)
Yeast
TYB Saison Blend I
Mash
This was a BIAB brew. We mashed in around 100F and slowly heated to 145F where it was held for 30 minutes. Then it was heated to 155F and held for another half hour.
Tasting notes
I don't have the best palate or beer vocabulary, but the smoke flavor varies between subtle and mild. Next time I might go a little higher on the smoke malt but its ok to leave it where it is as well. The yeast gives off some apple flavors when its young, which fades over time into generic pleasant fruitiness accompanied by some peppery/clovey flavor. I would use it again, but I'm not averse to using other strains. I was worried that it wouldn't finish dry enough since I used some crystal malt and dark munich, but the FG was plenty low. There is a hint of sweetness in the beer but its just a hint and rounds out the fruity notes from the yeast
5 lbs (42.7%) Belgian Pilsner
3.3 lbs (28.4%) Weyermann Smoked Malt
1.4 lbs (12.1%) Weyermann Munich II
1.4 lbs (12.1%) White Wheat
.55 lbs (4.7%) Breiss Cara Munich
Hops
1.45 oz Hersbrucker @ 60 mins (20 IBU)
.75 oz Hersbrucker @ 15 mins (5 IBU)
Yeast
TYB Saison Blend I
Mash
This was a BIAB brew. We mashed in around 100F and slowly heated to 145F where it was held for 30 minutes. Then it was heated to 155F and held for another half hour.
Tasting notes
I don't have the best palate or beer vocabulary, but the smoke flavor varies between subtle and mild. Next time I might go a little higher on the smoke malt but its ok to leave it where it is as well. The yeast gives off some apple flavors when its young, which fades over time into generic pleasant fruitiness accompanied by some peppery/clovey flavor. I would use it again, but I'm not averse to using other strains. I was worried that it wouldn't finish dry enough since I used some crystal malt and dark munich, but the FG was plenty low. There is a hint of sweetness in the beer but its just a hint and rounds out the fruity notes from the yeast
