Hey everyone, my first saison didn't dry out enough to be true to style, so I have put together a different recipe that should be a "truer" representation of a saison.
I am looking to solicit feedback on the ingredients, brewing schedule, or fermentation schedule.
Style Name: Saison
Boil Time: 90 min (to minimize DMS)
Batch Size: 4.5 gallons (fermentor volume)
Boil Size: 6.6 gallons
Boil Gravity: 1.041
Efficiency: 72% (brew house)
ESTIMATED STATS:
Original Gravity: 1.060
Final Gravity: 1.007
ABV: 6.9%
IBU: 26.8
SRM: 5.9
FERMENTABLES:
7.5 lb - Belgian Pilsner (75%)
12 oz - Rye Malt (7.5%)
10 oz - Munich Malt (6.2%)
8 oz - Wheat Malt (5.0%)
8 oz - Cane Sugar (5.0%)
2 oz - Caramel/Crystal 60 (1.3%)
HOPS:
1.25 oz - Hallertauer, Type: Pellet, AA: 3.8, Boil for 60 min
0.5 oz - Saaz, Type: Pellet, AA: 2.2, Boil for 60 min
0.75 oz - Hallertauer, Type: Pellet, AA: 3.8, Boil for 0 min
0.5 oz - Saaz, Type: Pellet, AA: 2.2, Boil for 0 min
YEAST:
Re-using 1 pint of WY3724 from a recent batch. Will ramp the starter up to approx. 1 liter before pitching.
Mash at 148F for 90 minutes to maximize fermentable sugars.
Ferment at 68 degrees for 2 days, then ramp up to 90 degrees for a while (read: "until I brew something else that requires my ferm chamber to be less than 90 degrees). I plan to toss the fermenter in my garage for a month or two after that to let the 3724 do its thing.
Bottle, carbonating to ~3.0 vols CO2.
I am looking to solicit feedback on the ingredients, brewing schedule, or fermentation schedule.
Style Name: Saison
Boil Time: 90 min (to minimize DMS)
Batch Size: 4.5 gallons (fermentor volume)
Boil Size: 6.6 gallons
Boil Gravity: 1.041
Efficiency: 72% (brew house)
ESTIMATED STATS:
Original Gravity: 1.060
Final Gravity: 1.007
ABV: 6.9%
IBU: 26.8
SRM: 5.9
FERMENTABLES:
7.5 lb - Belgian Pilsner (75%)
12 oz - Rye Malt (7.5%)
10 oz - Munich Malt (6.2%)
8 oz - Wheat Malt (5.0%)
8 oz - Cane Sugar (5.0%)
2 oz - Caramel/Crystal 60 (1.3%)
HOPS:
1.25 oz - Hallertauer, Type: Pellet, AA: 3.8, Boil for 60 min
0.5 oz - Saaz, Type: Pellet, AA: 2.2, Boil for 60 min
0.75 oz - Hallertauer, Type: Pellet, AA: 3.8, Boil for 0 min
0.5 oz - Saaz, Type: Pellet, AA: 2.2, Boil for 0 min
YEAST:
Re-using 1 pint of WY3724 from a recent batch. Will ramp the starter up to approx. 1 liter before pitching.
Mash at 148F for 90 minutes to maximize fermentable sugars.
Ferment at 68 degrees for 2 days, then ramp up to 90 degrees for a while (read: "until I brew something else that requires my ferm chamber to be less than 90 degrees). I plan to toss the fermenter in my garage for a month or two after that to let the 3724 do its thing.
Bottle, carbonating to ~3.0 vols CO2.