Ok all, please critique this recipe. I've been doing quite a bit of research and have about 20 self formulated all grains under my belt, but I've never done a saison.
This is for my annual 'mans trip' at the end of June. So here it goes, I think I have a good recipe for the grains/hops/yeast I have on hand and would like to avoid buying extra stuff of this will yield good results. The drinkers are not quite strict BMC drinkers, but I'm def pushing the envelope with a saison - oh well for them, good for me, hopefully they love it!
Grains:
7# US 2 row
2# Maris Otter
1.5# Vienna
1# Honey
1# Wheat Malt
8oz Flaked Oats
Hops:
0.5oz Centennial @ 60min
0.5oz Sorachi Ace @ 5min
0.5oz Sorachi Ace @ Dry Hop (5-10 days)
Yeast:
Wyeast 3711 French Saison
Misc:
Whirlfoc @ 5min
0.5oz Lime Zest @ 5min
0.25oz Coriander @ 5min
So basically, how does that look? Should I remove or add anything? I've been thinking that some US crystal might be called for.... I have 20, 40, 60, and 120 - whaddya think, appropriate?
Thanks in advance for any help!
This is for my annual 'mans trip' at the end of June. So here it goes, I think I have a good recipe for the grains/hops/yeast I have on hand and would like to avoid buying extra stuff of this will yield good results. The drinkers are not quite strict BMC drinkers, but I'm def pushing the envelope with a saison - oh well for them, good for me, hopefully they love it!
Grains:
7# US 2 row
2# Maris Otter
1.5# Vienna
1# Honey
1# Wheat Malt
8oz Flaked Oats
Hops:
0.5oz Centennial @ 60min
0.5oz Sorachi Ace @ 5min
0.5oz Sorachi Ace @ Dry Hop (5-10 days)
Yeast:
Wyeast 3711 French Saison
Misc:
Whirlfoc @ 5min
0.5oz Lime Zest @ 5min
0.25oz Coriander @ 5min
So basically, how does that look? Should I remove or add anything? I've been thinking that some US crystal might be called for.... I have 20, 40, 60, and 120 - whaddya think, appropriate?
Thanks in advance for any help!