This is a much tweaked version of this brew: http://www.homebrewtalk.com/f37/sais...edback-339821/
Questions for which I am seeking answers:
1. Should I reduce the Dextrine malt to 0.25 lb, or keep at 0.50 lb? What would be the pros/cons of each?
2. Would it be wise to use Amarillo strictly for aroma? Or should I bump some back to bittering? Also any thought on Sorachi ace as a bittering hop would be appreciated.
3. With the yeast...I've got two generations of 3711 ready. I plan to use the newest one as I've been happy so far. If I add Brett Brux to the mix...where and how should I do this? Or, should I do half the batch on 3711 and half on Brett brux?
I'm moderately pleased with the first batch, which I intended to be a saison of sorts with a late addition of orange blossom honey. I never thought it would get to 9.5%ABV. Plus...there was so much else going on that it didn't have the saison feel at all. Drinks like a strong Belgian pale or gold ale.
I want to increase the IBUs to help balance things out. So I've reworked the hop varieties.It was suggested by a pro brewer friend to use Amarillo hops in this as it would compliment the sweet citrusy impressions left from the honey. I also really like to Sorachi ace hop, earthy and lemony. I've got the Sorachi ace as my bittering hops and the Amarillo for aroma.
I want to add some dextrine malt to increase the body....which despite it's fairly high gravity, felt a bit thin.
I was pleased with the work that the 3711 yeast did, producing a very dry beer. To add some nice earthy funk I was thinking of toying with an addition of Brettanomyces bruxellensis. I've harvested some from the dregs of a Sierra Nevada Brux bottle, have washed it and will be feeding it this week.
Here's what I have so far. Suggestions and tips would be greatly appreciated.
Calories: 246.7*kcal per 12.0*fl oz
Original Gravity: 1.076 (1.070 - 1.095)
Terminal Gravity: 1.003 (1.005 - 1.016)
Color: 5.61 (3.0 - 6.0)
Alcohol: 9.64% (7.5% - 10.5%)
Bitterness: 51.6 (22.0 - 35.0)
0.50*lb Dextrine Malt (steep)
0.25*lb Honey Malt (steep)
6.0*lb Dry Light Extract
1.0*oz Sorachi Ace (10.5%) - added during boil, boiled 60.0*m
1.0*tsp Irish Moss - added during boil, boiled 15.0*m
2.0*oz Amarillo® (8.5%) - added during boil, boiled 5.0*m
1.0*ea WYeast 3711 French Saison
2.0*oz Amarillo® (8.5%) - added dry to secondary fermenter
3.0*lb Orange Blossom Honey - added at peak krausen