Hello all,
I recently jumped into the world of All-Grain and have two batches under my belt. I brewed an Amber Ale which is fantastic and have a SMaSH ale with Galaxy Hops and Vermont Ale yeast (Conan strain) that will be kegged soon.
I am planning to brew a saison with the Saison Yeast from The Yeast Bay. Am using BeerSmith2 for my calculations below:
Batch size: 5 gal
Efficiency: 70% (I still need to dial this in)
Malt Bill
8# 2-row US Malt
1# Wheat Malt, German
1# Munich Malt
1# Candi Sugar, clear (should I add this at 60m or later in the boil to prevent scorching?)
Hops Schedule
60m: 1.5 oz Saaz (2.8% AA)
10m: 1.5 oz Saaz
0m: 1 oz Saaz
Projected SG: 1.058
Projected FG: 1.011
IBUs: 21.8
Color: 4.6 SRM
I'm wondering if I should I add more Saaz at flameout? I am looking to accentuate the yeast profile which has been described as spicy/tart/fruity/earthy. I am also looking add a bit more color to the saison- any suggestions?
Any feedback on my recipe would be greatly appreciated!
I recently jumped into the world of All-Grain and have two batches under my belt. I brewed an Amber Ale which is fantastic and have a SMaSH ale with Galaxy Hops and Vermont Ale yeast (Conan strain) that will be kegged soon.
I am planning to brew a saison with the Saison Yeast from The Yeast Bay. Am using BeerSmith2 for my calculations below:
Batch size: 5 gal
Efficiency: 70% (I still need to dial this in)
Malt Bill
8# 2-row US Malt
1# Wheat Malt, German
1# Munich Malt
1# Candi Sugar, clear (should I add this at 60m or later in the boil to prevent scorching?)
Hops Schedule
60m: 1.5 oz Saaz (2.8% AA)
10m: 1.5 oz Saaz
0m: 1 oz Saaz
Projected SG: 1.058
Projected FG: 1.011
IBUs: 21.8
Color: 4.6 SRM
I'm wondering if I should I add more Saaz at flameout? I am looking to accentuate the yeast profile which has been described as spicy/tart/fruity/earthy. I am also looking add a bit more color to the saison- any suggestions?
Any feedback on my recipe would be greatly appreciated!