It's strawberry season! Plus my apartment is keeping pretty constantly in the low- to mid-70s, so I figure why not make a saison? Except I've never made a saison before, so a few hours spent on the recipe forum and here's what I've got. Thoughts? I tried to keep it simple.
Batch Size: 3 gal
Boil Size: 4 gal
Boil Time: 60 mins
Alcohol by Volume: 5.1%
IBU: 33.3
Color: 4.4 SRM
OG: 1.047
FG: 1.008
Grains/Fermentables
4 lbs (3.63 kg) Pilsner 2-Row (2 °L)
1.5 lbs (1.36 kg) Wheat (2 °L)
2 oz (0.06 kg) Crystal 30 (30 °L)
Hops
0.5 oz (21.26 g) Willamette Pellet 8.15% AA (Boil - 60 mins)
0.25 oz (7.09 g) Willamette Pellet 8.15% AA (Boil - 10 mins)
Miscellaneous
2.5 lbs (1.13 kg) Fresh Strawberries (Crushed, frozen, added to secondary)
Yeast
French Ale Yeast (Wyeast 3711)
Mash at 150 °F (66 °C) for 60 minutes
Sparge: 170 °F (77 °C)
Hold in primary fermentor for 14 days at 75 °F (24 °C)
Transfer to secondary fermentor for 7 days at 75 °F (24 °C)
Allow to carbonate and age for 14 days at 75 °F (24 °C)
Batch Size: 3 gal
Boil Size: 4 gal
Boil Time: 60 mins
Alcohol by Volume: 5.1%
IBU: 33.3
Color: 4.4 SRM
OG: 1.047
FG: 1.008
Grains/Fermentables
4 lbs (3.63 kg) Pilsner 2-Row (2 °L)
1.5 lbs (1.36 kg) Wheat (2 °L)
2 oz (0.06 kg) Crystal 30 (30 °L)
Hops
0.5 oz (21.26 g) Willamette Pellet 8.15% AA (Boil - 60 mins)
0.25 oz (7.09 g) Willamette Pellet 8.15% AA (Boil - 10 mins)
Miscellaneous
2.5 lbs (1.13 kg) Fresh Strawberries (Crushed, frozen, added to secondary)
Yeast
French Ale Yeast (Wyeast 3711)
Mash at 150 °F (66 °C) for 60 minutes
Sparge: 170 °F (77 °C)
Hold in primary fermentor for 14 days at 75 °F (24 °C)
Transfer to secondary fermentor for 7 days at 75 °F (24 °C)
Allow to carbonate and age for 14 days at 75 °F (24 °C)