Third attempt at a Saison and while I like this latest one, the finish is still a bit too tart. Is it the flavoring hops? The yeast? Looking for suggestions on how to tone that down a tad.
Here goes:
5.5 lbs Belgian Pilsner
3.5 lbs German Vienna
1 lb. Torrified Wheat
--------
60 min: 0.5 oz. Magnum
15 min: 1 oz. Saaz
10 min: 1 lb. Dextrose
5 min: 0.5 oz. Mosaic
0 min: 1 oz. Sorachi Ace
--------
WLP566 Belgian Saison
Fermented @ 85 degrees
OG 1.054
FG 1.004
6.6% ABV
IBU 28
SRM 4
Thoughts?
Here goes:
5.5 lbs Belgian Pilsner
3.5 lbs German Vienna
1 lb. Torrified Wheat
--------
60 min: 0.5 oz. Magnum
15 min: 1 oz. Saaz
10 min: 1 lb. Dextrose
5 min: 0.5 oz. Mosaic
0 min: 1 oz. Sorachi Ace
--------
WLP566 Belgian Saison
Fermented @ 85 degrees
OG 1.054
FG 1.004
6.6% ABV
IBU 28
SRM 4
Thoughts?