troglodytes
Well-Known Member
I have a decent amount of leftover grain from a recently brewed pale ale, and wanted to use it in a saison. I'm think about doing the following as its what I have on hand, but I'm unsure what to expect.
6# Golden Promise
4# 2-Row
4 oz Honey Malt
4 oz Caramel Munich (80L)
Hops: 5-8IBUs of Manderina Bravaria
The star should be the yeast which will be Bootleg Biology's Mad Fermentationist saison blend. I'm going mash low and do very little hopping to hopefully lower the pH down to about 3.8 so even if the grain bill leaves some residual sweetness, it will still be dry, drinkable and slightly tart.
I'm going about this experiment only using online reviews for the yeast, which I'll be using for the first time. I also see very little on anyone using GP in a saison (which I understand as it goes against the traditional recipe). If anyone has used this yeast and /or GP in a saison let me know if this is a worthwhile recipe, or else I'll store the grain for later and just pick up some of my standard saison ingredients.
6# Golden Promise
4# 2-Row
4 oz Honey Malt
4 oz Caramel Munich (80L)
Hops: 5-8IBUs of Manderina Bravaria
The star should be the yeast which will be Bootleg Biology's Mad Fermentationist saison blend. I'm going mash low and do very little hopping to hopefully lower the pH down to about 3.8 so even if the grain bill leaves some residual sweetness, it will still be dry, drinkable and slightly tart.
I'm going about this experiment only using online reviews for the yeast, which I'll be using for the first time. I also see very little on anyone using GP in a saison (which I understand as it goes against the traditional recipe). If anyone has used this yeast and /or GP in a saison let me know if this is a worthwhile recipe, or else I'll store the grain for later and just pick up some of my standard saison ingredients.