Brulosopher
Well-Known Member
- Joined
- Jun 1, 2011
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I'm making a Saison for a club competition, never made one before. I'm taking the "simple is better" approach with this beer, though I'm open to any suggestions! I've heard 3711 will chew threw anything and doesn't require the warm ferment temps other Saison yeasts do. So my plan is to leave out all sugar/honey additions, using just grain, then pitch at 65F and let it get no warmer than 68F, at least for the first 3 days... main reason for this is I'll be fermenting it next to my Tiny Bottom Pale Ale. So here's what I've come up with:
DETAILS
5.5 Gallons
Est. OG: 1.049
Est. FG: 1.007
Est. ABV: 5.4%
Mash: 150F for 60 min
GRAIN
7.50 lbs Weyermann Pilsner Malt
1.75 lbs White Wheat Malt
1.00 lbs Munich Malt (10L)
HOPS
12 grams Magnum @ 60 (20 IBU)
14 grams Centennial @ 15 (4.4 IBU)
14 grams Nelson Sauvin @ flameout
YEAST
Wyeast 3711 French Saison
I'm stoked to get some feedback!
DETAILS
5.5 Gallons
Est. OG: 1.049
Est. FG: 1.007
Est. ABV: 5.4%
Mash: 150F for 60 min
GRAIN
7.50 lbs Weyermann Pilsner Malt
1.75 lbs White Wheat Malt
1.00 lbs Munich Malt (10L)
HOPS
12 grams Magnum @ 60 (20 IBU)
14 grams Centennial @ 15 (4.4 IBU)
14 grams Nelson Sauvin @ flameout
YEAST
Wyeast 3711 French Saison
I'm stoked to get some feedback!