wintermute2
Well-Known Member
Emboldened by the amazing success of my last three beers (Chocolate Oatmeal Stout, Oktoberfest & Hefeweizen) and wanting to take advantage of the intolerably hot summer we're having, I've decided I want to try my hand at a Saizon. How does this recipe sound:
1 lb Cara 20L
1 lb Pils 2 Row
1 lb Flaked Oats
Steep in 1.5 gallon water @ 150 deg F (is 45 minutes enough with those oats? Can the Pils enzymes handle all that conversion?)
Sparge with 1 gallon water @ 160 deg F
Add:
3.3 lb Munton's Amber LME
3.3 lb Munton's Wheat LME
Bring to boil, additions (pellets):
1 oz. Liberty 3.9 AA @ 60 min.
1 oz. U.S. Goldings 4.9 AA @ 15 min
8 oz. Light Brown Sugar @ 5 min
1.5 tsp. Fresh Cracked Black Pepper @ 5 min
0.5 oz U.S. Goldings 4.9 AA @ Flameout
1 oz U.S. Hallertau 4.3 AA @ Flameout
Water to 5.5 gallons
Wyeast 3724
I know everyone's going to say use rye instead of oats, but that's what I have on hand. The Cara and Pils malts are mixed together so I can't separate. I have an ounce of low AA (maybe 2.9) Tettnanger on-hand as well. Let me know what you think.
1 lb Cara 20L
1 lb Pils 2 Row
1 lb Flaked Oats
Steep in 1.5 gallon water @ 150 deg F (is 45 minutes enough with those oats? Can the Pils enzymes handle all that conversion?)
Sparge with 1 gallon water @ 160 deg F
Add:
3.3 lb Munton's Amber LME
3.3 lb Munton's Wheat LME
Bring to boil, additions (pellets):
1 oz. Liberty 3.9 AA @ 60 min.
1 oz. U.S. Goldings 4.9 AA @ 15 min
8 oz. Light Brown Sugar @ 5 min
1.5 tsp. Fresh Cracked Black Pepper @ 5 min
0.5 oz U.S. Goldings 4.9 AA @ Flameout
1 oz U.S. Hallertau 4.3 AA @ Flameout
Water to 5.5 gallons
Wyeast 3724
I know everyone's going to say use rye instead of oats, but that's what I have on hand. The Cara and Pils malts are mixed together so I can't separate. I have an ounce of low AA (maybe 2.9) Tettnanger on-hand as well. Let me know what you think.