technicoloraudio
Well-Known Member
I am about to brew two saisons and have been trying to work out the hop additions and could use some advice. My batches now are 5.25-5.5 G. I treat my water with a Campden Tablet or 5.2, usually add Wyeast Yeast Nutrient, and clear with irish moss. I aerate with 2 two-minute blasts of oxygen.
My yeasts are from starters prepared well in advance and stepped accordingly.
The first is a WL565/644 Brett B
4 lbs. Munich
3 lbs. Breiss 2 row
3 lbs. CaraPils
2 lbs. Weyerman Acidulated Malt
Want to hop this one with 1 oz. of Nelson Sauvin (11.4 AA) and 1 oz. of French Strisselspalt (2.3 AA)
my tentative schedule is:
FWH: 7 g. NS
60:
40: 7 g. NS
20: 7 g. NS
15: 14 g. F. Strisselspalt
5: 14 g. F. Strisselspalt
FO: 7 g. NS
The second is a WY3711 Saison
3 lbs. Munich
3 lbs. US 2 row
3 lbs. Crisp Maris Otter
1.5 lbs. CaraPils
2.5 lbs. Cara 10L
1 lb Weyerman BW smoked malt
This is where I am getting concerned, I have allocated three ounces of hops for this one, want some citrus/currant to work with the subtle smoke and some fruit to develop against the spice of 3711. I have 1 oz. Pacific Jade (13.4 AA), 1 oz. Nelson Sauvin, and 1 oz. Moteuka (6.8 AA) for this brew.
my tentative schedule for this one was:
FWH: 14 g. Pacific Jade
60: 7 g. NS
45: 7 g. PJ
30: 7 g. NS
20: 7 g. Moteuka
15: 7 g. NS
10: 7 g. Moteuka
5: 7 g. NS
FO: 7 g. Moteuka
my goal is to create complexity, but I don't want muddled bitterness.
I have done my research on each of these hops, but never brewed with any of them. I have imbibed on their flavors, and know what I want, but each one of their respective usages seems to be all over the place (the French Strisselspalt seems to be pretty straight-forward...)
As usual, any feedback would be greatly appreciated.
My yeasts are from starters prepared well in advance and stepped accordingly.
The first is a WL565/644 Brett B
4 lbs. Munich
3 lbs. Breiss 2 row
3 lbs. CaraPils
2 lbs. Weyerman Acidulated Malt
Want to hop this one with 1 oz. of Nelson Sauvin (11.4 AA) and 1 oz. of French Strisselspalt (2.3 AA)
my tentative schedule is:
FWH: 7 g. NS
60:
40: 7 g. NS
20: 7 g. NS
15: 14 g. F. Strisselspalt
5: 14 g. F. Strisselspalt
FO: 7 g. NS
The second is a WY3711 Saison
3 lbs. Munich
3 lbs. US 2 row
3 lbs. Crisp Maris Otter
1.5 lbs. CaraPils
2.5 lbs. Cara 10L
1 lb Weyerman BW smoked malt
This is where I am getting concerned, I have allocated three ounces of hops for this one, want some citrus/currant to work with the subtle smoke and some fruit to develop against the spice of 3711. I have 1 oz. Pacific Jade (13.4 AA), 1 oz. Nelson Sauvin, and 1 oz. Moteuka (6.8 AA) for this brew.
my tentative schedule for this one was:
FWH: 14 g. Pacific Jade
60: 7 g. NS
45: 7 g. PJ
30: 7 g. NS
20: 7 g. Moteuka
15: 7 g. NS
10: 7 g. Moteuka
5: 7 g. NS
FO: 7 g. Moteuka
my goal is to create complexity, but I don't want muddled bitterness.
I have done my research on each of these hops, but never brewed with any of them. I have imbibed on their flavors, and know what I want, but each one of their respective usages seems to be all over the place (the French Strisselspalt seems to be pretty straight-forward...)
As usual, any feedback would be greatly appreciated.