Just looking for some thoughts and opinions on this idea. First attempt at a Saison and Brett B.
Batch Size: 6 Gallons
Yeast: Wyeast 3711 French Saison
Lactobacillus - Pre-sacc - 48 hours
Brettanomyces bruxellensis - Afer primary - 3-4 months
10 lbs Pale Malt (2 Row) Bel
3 lbs Wheat Malt, Bel
1 lbs Wheat, Flaked
0.25 oz Warrior - 60.0 min
1.00 oz Zythos - 20.0 min
1.00 oz Palisade - 10.0 min
Mash: Single Infusion - 153F
OG: 1.067
FG: ~1.010
IBUs: 35
ABV: 7.3%
Color: 4.7
I am going to do a lacto starter and pitch to wort for 48 hours before I pitch the French Saison to give the sour a head start. After primary fermentation I am going to add 5# of strawberries and Brett C. Let it do it's thing for 3-4 months then bottle.
Batch Size: 6 Gallons
Yeast: Wyeast 3711 French Saison
Lactobacillus - Pre-sacc - 48 hours
Brettanomyces bruxellensis - Afer primary - 3-4 months
10 lbs Pale Malt (2 Row) Bel
3 lbs Wheat Malt, Bel
1 lbs Wheat, Flaked
0.25 oz Warrior - 60.0 min
1.00 oz Zythos - 20.0 min
1.00 oz Palisade - 10.0 min
Mash: Single Infusion - 153F
OG: 1.067
FG: ~1.010
IBUs: 35
ABV: 7.3%
Color: 4.7
I am going to do a lacto starter and pitch to wort for 48 hours before I pitch the French Saison to give the sour a head start. After primary fermentation I am going to add 5# of strawberries and Brett C. Let it do it's thing for 3-4 months then bottle.