I'm currently drinking a Belgian pale with danstar belle saison yeast. Hops were Chinook bitering/flavoring,cascade/centennial aroma, and citra/cascade/centennial dryhoped. I enjoy it.
Just a recap of what I actually went with. Grains are identical.
80 min mash at 150
1oz styrian 60 min
.5 oz 30 min
.5oz 5 min
1.045-1.002
Fermented high 60s to mid 70s.
Great spicy character from the yeast/rye combo. I enjoy the hell out of it.
After the boil and cool I transfered to carboy filtering through a paint strainer. I lost it in the fermenter mid move took about an hour of playing with the siphon,knifes,Etc. Finally got it but it was a struggle.
After the boil and cool I transfered to carboy filtering through a paint strainer. I lost it in the fermenter mid move took about an hour of playing with the siphon,knifes,Etc. Finally got it but it was a struggle.