After finally feeling like I'm settled in my new apartment enough to really move past extract/steeped grain brewing and on to some partial mash brewing. I'm gonna follow DeathBrewer's stovetop partial mash method as it seems like a great way to make the jump.
Having never made a saison but being really into them right now and with the summer coming up I love the style for the warm months.
This is the recipe I came up with. I pulled elements from a couple recipes here as well as the french saison recipe from the Mad Fermentationist's blog.
Her she is in all it's glory:
5 gallons
90 minute boil
5# - Belgian Pilsen Malt
1.5# - German Munich Malt
1.0# - German Wheat Malt
4.5# - Light LME
2.5oz - Saaz @ 60 minutes
1.5oz - Saaz @ 10 minutes
1.5oz - Saaz @ flameout
Wyeast 3711 - French Saison
So, now that she is out there, what should I change? Shooting for 5.5-6% abv with a bit of a bite to it. I don't really want to add any spices, though as I want to get a grasp on what the ingredients taste like by themselves. So, if that means the bite is gonna be real light then I'm fine with it.
Thanks for anything you can offer up!
Having never made a saison but being really into them right now and with the summer coming up I love the style for the warm months.
This is the recipe I came up with. I pulled elements from a couple recipes here as well as the french saison recipe from the Mad Fermentationist's blog.
Her she is in all it's glory:
5 gallons
90 minute boil
5# - Belgian Pilsen Malt
1.5# - German Munich Malt
1.0# - German Wheat Malt
4.5# - Light LME
2.5oz - Saaz @ 60 minutes
1.5oz - Saaz @ 10 minutes
1.5oz - Saaz @ flameout
Wyeast 3711 - French Saison
So, now that she is out there, what should I change? Shooting for 5.5-6% abv with a bit of a bite to it. I don't really want to add any spices, though as I want to get a grasp on what the ingredients taste like by themselves. So, if that means the bite is gonna be real light then I'm fine with it.
Thanks for anything you can offer up!