Hoppy Saison - AG
Boil Size: 8.00 gal
Post Boil Volume: 6.50 gal
Estimated OG: 1.058 SG
Estimated FG: 1.004 SG
Estimated Color: 6.1 SRM
Estimated IBU: 36.9 IBUs
Boil Time: 90 Minutes
9 lbs Pilsner (2 Row) Bel
1 lbs 8.0 oz Wheat Malt
1 lbs Munich II (Weyermann)
5.0 oz Caramunich II (Weyermann)
1 lbs Invert Sugar (0.0 SRM)
0.50 oz Magnum [14.00 %] - Boil 60.0 min 22.1 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 10.0 min 9.7 IBUs
2.00 oz Saaz [4.00 %] - Boil 5.0 min 5.0 IBUs
2.00 oz Saaz [4.00 %] - Aroma Steep 0.0 min 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Aroma Steep 0.0 Hop 0.0 IBUs
1.1 pkg 1000ml Starter French Saison (Wyeast Labs #3711)
Infusion Mash: 147*F 2 hours with 10 minute mash out. Fly Sparge.
Most likely will begin fermentation in the mid 60's then ramp up to low to mid 70's as fermentation slows.
Thoughts, input, feedback?
Do the whole lot with saaz, it will ferment dry so 14% aa is not necessary & do a 4 - 6 oz dry hop. I put 4 oz of oats in mine and left it at 4 degrease celsius @ 12 PSI for 2 months before pouring the first pint and I am yet to taste a better saison! Good luck
Thanks. Keep in mind, I'm looking for a non-traditional Saison. I'm looking for something fairly bitter and Magnum offers a nice clean bitterness that I'm hoping will allow the other hops and yeast to shine. I considered dry hopping but I'm not wanting to completely mask the yeast character.
I can see what you're going for, sounds excellent in fact
Sugar during boil or fermentation?
Resurrecting this thread to ask about the sugar addition. The sugar only accounts for just under 8% of the total fermentables bill but I'm curious if I should go through the trouble of adding it during fermentation as opposed to the boil. I've read this will help ensure a dry finishing beer when sugar makes up a large percentage of a fermentable bill (e.g. Tripel and Golden Strong Ales). Thanks!
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