BPA Recipe - Looking for Feedback.
BPA = Belgian Pale Ale, hopefully this will be better than the other BPA that gives you cancer....
So this is the first recipe that I have put together more or less from scratch. My wife enjoys hoppier beers, I like Belgians. I was looking for something lighter in color but still interesting that we could enjoy spring/summer. This one is loosely inspired by Weyerbacher's Verboten but is by no means intended to be a clone.
HOME BREW RECIPE:
Brew Method: Extract
Style Name: Saison
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3 gallons
Efficiency: 50% (steeping grains only)
Original Gravity: 1.057
Final Gravity: 1.011
ABV (standard): 5.94%
IBU (tinseth): 33.77
SRM (morey): 6.27
3 lb - Dry Malt Extract - Light (38.7%)
2 lb - Dry Malt Extract - Light (25.8%)
1 lb - Dry Malt Extract - Wheat (12.9%)
0.5 lb - German - CaraHell (6.5%)
0.5 lb - Flaked Wheat (6.5%)
0.25 lb - American - Pale Ale (3.2%)
0.25 lb - American - White Wheat (3.2%)
0.25 lb - Belgian - Aromatic (3.2%)
0.5 oz - Bullion, Type: Pellet, Use: First Wort (AA 7, IBU: 5.41)
0.5 oz - Sorachi Ace, Type: Pellet, Use: First Wort (AA 11.1, IBU: 8.58)
0.5 oz - Bullion for 30 min, Type: Pellet, Use: Boil (AA 7, IBU: 6.87)
0.5 oz - Cascade for 15 min, Type: Pellet, Use: Boil (AA 7, IBU: 4.44)
0.5 oz - Sorachi Ace for 15 min, Type: Pellet, Use: Boil (AA 11.1, IBU: 7.03)
0.25 oz - Cascade for 2 min, Type: Leaf/Whole, Use: Boil (AA 7, IBU: 0.34)
0.5 oz - Sorachi Ace for 2 min, Type: Leaf/Whole, Use: Boil (AA 11.1, IBU: 1.09)
0.25 oz - Cascade for 7 days, Type: Leaf/Whole, Use: Dry Hop (AA 7)
0.5 oz - Sorachi Ace for 7 days, Type: Leaf/Whole, Use: Dry Hop (AA 11.1)
Wyeast - French Saison 3711
Attenuation (avg): 80%
Optimum Temp: 65 - 77 F
Steep grains in 0.75 gal water (~1.75 qt/lb) for 45 minutes at 150 F. After 15 minutes add FWH hops.
Remove grains and rinse with hot water (~175F). Bring total volume up to 3 gallons.
Boil, Add DME, return to boil. Add 30 minute hops and start timer.
Combine flavoring and finishing hops. Add continuously over the last 15 minutes of the boil (DFH style).
Cool, add water to bring volume to 5 gallons. Pitch Yeast, etc.
Target fermentation temp: 70F
I tend to use mostly DME. I might have gone Pilsen light but I already have a bunch of golden light on hand.
Weyerbacher has "Carahell" and "wheat". I added some of that. From what I read, the flaked oats need to be mashed. I added the Pale Ale malt for diastatic power. I think of this step as a BIAB-PM. Even if I don't get much out of it I still have plenty of fermentables from the DME. Added the Belgian Aromatic cause its Belgian and I like it.
The Sorachi Ace and Cascade hops came from some other beers we both like. The bullion just sounded good and different, but I'm not sure if I've ever had it before. I've included and extract approximation for first wort hopping. Never done this before but I like how it sounds. Also planning on a 15-minute continuous addition of the flavoring/finishing hops. Plus a lite dry-hop for good measure.
Wanted some interesting yeast character in here to go with the hops. I like Saisons. Temp range I think is achievable for me in a Pennsylvania winter. Plus it is low flocculation so nice cloudy beer. Description of the yeast says that in complements hop flavors. I didn't really intend this to be a Saison but it worked out that way. I ended up picking a Saison yeast and all the parameters (OG, SRM, etc.) match Saison.