Some new recipe help
So I have 6 batches under my belt; three of while I've done by myself. I have to say, this is a bit addicting. So far, I've done a hopped up Belgian ale, a hopped up saison and Chouffe clone. The hoppy Belgian ale is currently undergoing the cold crash and the rest are fermenting.
Anyway, I wanted to have a go at trying my own recipe for my next beer, and I could use some pointers. I'd like to really develop and refine a ~60 IBU saison with pepper and citrus undertones. Once I get the hang of this, I'd like to try my hand at using this recipe for methode champanoise. But I don't think I'm ready for that just yet, and I'd rather not waste a year turning bottles if the base recipe isn't right. Here's what I have, and I appreciate your feedback.
Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: 1L Starter (first try at this)
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Final Gravity: 1.008
Boiling Time (Minutes): 90
Primary Fermentation: 14 days at 78*
Cold conditioning: 5 days at 33*
10 pounds Belgian pils
2 pounds Wheat
2 pounds Candi Sugar
Spices (@ flameout):
6 tablespoons of fresh ground black and white pepper (50/50 mix)
1 zest of organic organge
Mashed 1.25 qts/lbs @ 144 for 20 minutes
3 qts boiling to raise mash temp to 154 for 70 minutes
Sparge at 170 until 1.008
1 Ounce of Simcoe @ 60 minutes
0.25 Ounces Citra, Simcoe and Cascade (each) @ 20 minutes
0.25 Ounces Citra, Simcoe and Cascade (each) @ 15 minutes
0.25 Ounces Citra, Simcoe and Cascade (each) @ 10 minutes
0.25 Ounces Citra, Simcoe and Cascade (each) @ 5 minutes
0.25 Ounces Citra, Simcoe and Cascade (each) @ 0 minutes
0.5 Ounce Citra, Simcoe and Cascade (each) dry hop for four days, then during 5 day cold conditioning
With all those IBUs and all those late additions with american hops, you really have a belgian IPA there. It should be delicious, but it's not going to be particularly saison-like, although you will definitely notice the yeast character there. The hops are going to be the vast majority of your impression of this beer.
It looks tasty, I love Belgian IPA's made with saison yeasts, but you're not going to get any pepper or citrus tones out from underneath all those hops.
Thanks for the feedback. You raised some concerns, and I would like to find a balance of hops and character from the yeast. I'm wondering what sor of affect it would have if I dialed back the dry hops by 50% and cut out a hop addition.
But if I cut out a hop addition, where would I remove it? What sort of adjustments am I looking at?
You won't get any black pepper flavor from the boil. I've added have an ounce of black peppercorns to a beer, during the boil, and my beer had ~12 IBUs. If you add the black pepper after primary fermetation you will get flavor from it. I had a strong black pepper beer after adding .5 ounces to secondary (whole peppercorn) for a week.
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