i'd like to brew a 5 gallon batch of saison for the spring/summer months, and have combined a some different pieces from different recipes i've seen - especially the kill devil saison. here's what i've got (forgive the excessive detail - it helps as a newbie)
4.5 gal boil steeping .5 lb briess caramel 20L to 170 degrees
extract: 2.5 lb wheat DME and 6 lb Pils LME
90 minute boil
Hops: .5 oz Magnum @ 90 min
1 oz hallertauer @ 15 min
1 oz hallertauer @ 0 min - steep for 15 minutes, then stir in the honey and let cool
yeast: Wyeast French Saison W3711
2 weeks primary, 2-4 weeks secondary
OG: 1.055ish FG: 1.005ish
any suggestions?
should i make a starter for the yeast?
4.5 gal boil steeping .5 lb briess caramel 20L to 170 degrees
extract: 2.5 lb wheat DME and 6 lb Pils LME
90 minute boil
Hops: .5 oz Magnum @ 90 min
1 oz hallertauer @ 15 min
1 oz hallertauer @ 0 min - steep for 15 minutes, then stir in the honey and let cool
yeast: Wyeast French Saison W3711
2 weeks primary, 2-4 weeks secondary
OG: 1.055ish FG: 1.005ish
any suggestions?
should i make a starter for the yeast?