I plan on doing northern brewers le petite saison.
per kit instructions:
This session-strength Saison of summer pours tawnygold
and perfumes the air with tangy yeast and pungent
hop aromas. The flavor is lightly earthy with spicy,
flowery hops and a grain-and-bread malt character;
caramel malt dukes it out with Saaz and Styrian Goldings
through the middle before a palate-cleansingly dry finish.
The blend of malt and hops combine to bring out the best
in the real star of this sprightly Belgian ale: Wyeasts
immensely popular Saison strain.
O.G: 1.041 READY: 4 WEEKS
2 weeks primary, 2 weeks bottle conditioning
-- 0.5 lbs Belgian Caravienne
-- 3.15 lbs Pilsen malt syrup
-- 1 lb Pilsen dry malt extract
-- 1 lb Wheat dry malt extract
HOPS & FLAVORINGS
-- 1 oz UK Kent Goldings (60 min)
-- 0.25 oz Styrian Goldings (10 min)
-- 0.25 oz Saaz (10 min)
-- 0.75 oz Styrian Goldings (2 min)
-- 0.75 oz Saaz (2 min)
-- Wyeast 3711 French Saison. Apparent attenuation: 7783%.
Flocculation: low. Optimum temp: 65°-77° F
Does anybody have any experience with this recipe kit or even the yeast. My last brew temp spiked to 74 degrees on day two of fermentation. I then placed it in a swamp cooler. It seems like this recipe may do alright with out a swamp cooler. I also plan on doing a "late" or even "at flame out" extract addition. I want the color to be as light as I can get it. I will run the numbers through beersmith to adjust the hop additions. I also plan on making a 1 liter starter for the yeast.
I'm super excited.
Any advice or comments would be greatly appreciated.