So Its getting pretty warm here in New Zealand, so I figured its time for a Saison or 2, given the limited Temperature Control I have until Early Next Year.
So I came up with this, its a partial mash recipe:
2.5kg Light DME
0.5 kg rye
I was thinking about adding vienna either 0.25kg(1/2lb) (5.9%) or 0.5kg(1lb) (11.1%), but I'm not sure how that would work. Anyone have any ideas??
Hops Schedule is as follows:
07g Nelson Sauvin @ 60
14g Nelson Sauvin @ 30
23g Nelson Sauvin @ 10
28g Nelson Sauvin @ Flameout
DryHop: 28 g 1 week
French 3711 Wyeast.
MiniMash at 69 deg C for 30 mins, as I know the 3711 eats nearly everything in site. i want to keep some of theat malty goodness.
Thoughts on the Vienna Addition? what will it Add etc.?
Black Sheep Yorkshire Brown AlePrimary2:
Oud Bruin Oak Barrel AleSecondary:
Guts & Glory Flanders Red AleBarrel Aging:
Red Barron Oak Barrel Amber AleIn the Bottle:
Wild West Brett NZ-IPA (+ US-05 Vers.) /Shadow Liberation Bourbon Porter (#SJPORR) /Belgian Stout /Mother of Dragons E-IPAOn Tap:
Marching on Together Yorkshire Bitter
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