eanmcnulty
Well-Known Member
I have never attempted a saison. I have read about how to ferment at higher temps, and I still have to figure out how I am going to control that, but that isnt the topic of this thread.
I would like my first saison to be simple, so this is what I came up with. Does anyone see any problems with my grain percentages? What is the difference between wheat malt and flaked wheat? Will this taste like a saison? Thanks for any input!
Saison
Batch size: 3g
OG: 1.061
IBUs: 28
Mash temp: 150F
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 64.52 %
2.00 lb Vienna Malt (3.5 SRM) Grain 25.81 %
0.75 lb Wheat, Flaked (1.6 SRM) Grain 9.68 %
0.25 oz Magnum [14.00 %] (60 min) Hops 20.1 IBU
0.25 oz Saaz [6.80 %] (20 min) Hops 5.9 IBU
0.25 oz Saaz [6.80 %] (5 min) Hops 2.0 IBU
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale
I would like my first saison to be simple, so this is what I came up with. Does anyone see any problems with my grain percentages? What is the difference between wheat malt and flaked wheat? Will this taste like a saison? Thanks for any input!
Saison
Batch size: 3g
OG: 1.061
IBUs: 28
Mash temp: 150F
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 64.52 %
2.00 lb Vienna Malt (3.5 SRM) Grain 25.81 %
0.75 lb Wheat, Flaked (1.6 SRM) Grain 9.68 %
0.25 oz Magnum [14.00 %] (60 min) Hops 20.1 IBU
0.25 oz Saaz [6.80 %] (20 min) Hops 5.9 IBU
0.25 oz Saaz [6.80 %] (5 min) Hops 2.0 IBU
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale