Brewtimore
Well-Known Member
I have never made my own grain bill before. My wife loves Saison du BUFF and wants me to try it out. Stone Brewery brought 40 kegs to the Alewife in Baltimore on Oct 1. I went, talked to Greg Koch about it and he gave me some tips. I just got the actual grains used emailed to me today, but didn't get the amounts.
Here is what I have:
What did the abv come out at on this beer? 6.8%
IBU's? 50
Special ingredients? Pilsner malt, wheat malt and flaked rye. Centennial, Amarillo and Citra hops, parsley, sage, rosemary and thyme
Tasting notes? Citrusy and sage/rosemary.
This is what I have come up with so far.
Pilsen 2 row 9.0
Wheat Malt 1.0
Flaked Rye 1.0
Mash @ 152 for 60 minutes
Centennial 1.0 oz @ 60
Amarillo 1.0 oz @ 15
Citra 1.0 oz @ 0
Sage 15%
Rosemary 15%
Thyme 15%
Parsley 55%
Total of 3 oz of herbs at whirlpool stage.
Yeast Wyeast 3726 Farmhouse Ale @ 77 for 2 weeks
What do you think? Any ideas on this brew?
Here is what I have:
What did the abv come out at on this beer? 6.8%
IBU's? 50
Special ingredients? Pilsner malt, wheat malt and flaked rye. Centennial, Amarillo and Citra hops, parsley, sage, rosemary and thyme
Tasting notes? Citrusy and sage/rosemary.
This is what I have come up with so far.
Pilsen 2 row 9.0
Wheat Malt 1.0
Flaked Rye 1.0
Mash @ 152 for 60 minutes
Centennial 1.0 oz @ 60
Amarillo 1.0 oz @ 15
Citra 1.0 oz @ 0
Sage 15%
Rosemary 15%
Thyme 15%
Parsley 55%
Total of 3 oz of herbs at whirlpool stage.
Yeast Wyeast 3726 Farmhouse Ale @ 77 for 2 weeks
What do you think? Any ideas on this brew?