I recently had a cigar city poblano wit and it was delicious but I want to try a Saison with a subtle poblano kick. I'd like to make it a little boozy cuz I just got an aeration stone & oxygen tank so not worried about oxygen dissolving into solution. Any tips/hints? Does this look like a bad idea? I'd like to try and make it as dry as I can with a nice starter. My batch size is 3.25 gal with about 3 making it into the fermenter.
Style: Saison OG: 1.075
Type: All Grain FG: 1.013
Rating: 0.0 ABV: 8.12 %
Calories: 242 IBU's: 35.30
Efficiency: 65 % Boil Size: 5.25 Gal
Color: 6.2 SRM Batch Size: 3.25 Gal
Preboil OG: 1.050 Boil Time: 90 minutes
Name Days / Temp
Primary 14 days @ 68.0°F
Secondary 7 days @ 78.0°F
Grains & Adjuncts
Amount Percentage Name Time Gravity
7.00 lbs 70.00 % Pilsner (2 Row) Bel 60 mins 1.036
1.00 lbs 10.00 % Weyermann Pale Wheat Malt 60 mins 1.038
12.00 ozs 7.50 % Munich Malt - 10L 60 mins 1.035
12.00 ozs 7.50 % Sugar, Table (Sucrose) 60 mins 1.046
0.50 lbs 5.00 % Extra Light Dry Extract 60 mins 1.044
Amount IBU's Name Time AA %
0.50 ozs 14.37 Styrian Goldings 60 mins 5.40
0.50 ozs 11.68 Goldings, East Kent 40 mins 5.00
0.50 ozs 7.13 Styrian Goldings 15 mins 5.40
0.50 ozs 2.12 Saaz 5 mins 4.00
Amount Name Laboratory / ID
1.0 pkg Belgian Saison II White Labs 0566
Amount Name Time Stage
3.00 tsp Yeast Nutrient 15 mins Boil
1.00 g Whirlfloc Tablet 15 mins Boil
0.50 lb Poblano Pepper 10 mins Boil
0.50 lb Poblano Pepper 15 mins Secondary
Light Body Infusion In 90 min @ 150.0°F
Add 10.94 qt ( 1.25 qt/lb ) water @ 162.0°F
Amount Type Beer Temp CO2 Vols
3.40 oz Corn Sugar - Bottle Carbonation 78.0°F 2.70
Heat DME in 1qt water to 162.
Add DME to mash water and mash with grains.
Let fermentation temp slowly rise to 78 over the course of primary starting at peak of fermentation.
Add sugar near end of first week of primary fermentation.
EKG and Saaz hops may be weak as they are 4-6 weeks old in freezer in opened packages. (Taped shut in orig packaging and ZipLocked)
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