Hey guys.
Just curious of your thoughts on a sort of improv. recipe.
I was planning to make a fairly big saison (about 1.070 og)
5 gallons, roughly this (sorry, haven't beersmithed it in yet)
10 lbs Pilsner malt
1 lb Munich
4 oz honey malt
2 lbs of wildflower honey
Pitching with a starter of WL saison 2.
In my head this is the rough recipe for my saison, now I realized I had a vial of brett brux in my fridge as well as about 5 lbs of strawberries I just picked from a local farm and just thought about throwing the whole mess together.
In theory, what I am thinking is that the saison2 will attenuate the crap out of the beer already, so I'm a bit worried about the Brett completely thinning it out if there aren't any more complex sugars in the pre-brett saison. Also, W the Strawberries that might make a metric ****ton of alcohol with the existing recipe haha.
any thoughts/suggestions on using all of these things together in some potentially successful way? I really want to put all that stuff in there lol.
thanks
Just curious of your thoughts on a sort of improv. recipe.
I was planning to make a fairly big saison (about 1.070 og)
5 gallons, roughly this (sorry, haven't beersmithed it in yet)
10 lbs Pilsner malt
1 lb Munich
4 oz honey malt
2 lbs of wildflower honey
Pitching with a starter of WL saison 2.
In my head this is the rough recipe for my saison, now I realized I had a vial of brett brux in my fridge as well as about 5 lbs of strawberries I just picked from a local farm and just thought about throwing the whole mess together.
In theory, what I am thinking is that the saison2 will attenuate the crap out of the beer already, so I'm a bit worried about the Brett completely thinning it out if there aren't any more complex sugars in the pre-brett saison. Also, W the Strawberries that might make a metric ****ton of alcohol with the existing recipe haha.
any thoughts/suggestions on using all of these things together in some potentially successful way? I really want to put all that stuff in there lol.
thanks