landhoney
Well-Known Member
So I wanted to brew higher graity saison, Jamil Z mentioned that the BJCP may be changing the saison category into "regular" and "special" saisons - with the 'special' being higher gravity.
Then I saw Brewtopia's Tripel w/Chard and thought that it sounded awesome.
So why not combine them by using a tripel grain bill with a saison yeast(initial). Denny Conn's Westmalle clone is only Pils and Cane Sugar - but I wanted a bit more maltiness. I'm going to try Wyeast's VSS 3711 - French Saison.
Batch Size (Gal): 5
Anticipated OG: 1.095
Anticipated IBU: 32.3
Wort Boil Time: 70 Minutes
14.00 lbs. Pilsener Belgium
0.25 Munich Malt
0.25 Aromatic Malt
3.00 lbs. Cane Sugar <- (Denny claims this is how Westmalle does it) @60min
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Czech Saaz Pellet 3.80 3.6 First WH
2.00 oz. Hallertauer Whole 4.80 23.1 60 min.
0.50 oz. Tettnanger Tettnang Pellet 4.00 4.1 30 min.
1.00 oz. Czech Saaz Pellet 2.80 1.5 5 min.
Extra
1.00-1.50 oz French Oak Cubes soaked in Chardonnay
Yeast
Wyeast's VSS 3711 - French Saison
Wyeast 3787 - added two days after 3711
Mash @ 149F
What do you think?
The 2 yeasts will hopefully give characteristics of both a saison and tripel. The saison yeast/flavor is more of a subtle one which is why I'm thinking of adding it first, do you think the yeast 'schedule' should be different? Wait 3 days, or more, or less?
Then I saw Brewtopia's Tripel w/Chard and thought that it sounded awesome.
So why not combine them by using a tripel grain bill with a saison yeast(initial). Denny Conn's Westmalle clone is only Pils and Cane Sugar - but I wanted a bit more maltiness. I'm going to try Wyeast's VSS 3711 - French Saison.
Batch Size (Gal): 5
Anticipated OG: 1.095
Anticipated IBU: 32.3
Wort Boil Time: 70 Minutes
14.00 lbs. Pilsener Belgium
0.25 Munich Malt
0.25 Aromatic Malt
3.00 lbs. Cane Sugar <- (Denny claims this is how Westmalle does it) @60min
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Czech Saaz Pellet 3.80 3.6 First WH
2.00 oz. Hallertauer Whole 4.80 23.1 60 min.
0.50 oz. Tettnanger Tettnang Pellet 4.00 4.1 30 min.
1.00 oz. Czech Saaz Pellet 2.80 1.5 5 min.
Extra
1.00-1.50 oz French Oak Cubes soaked in Chardonnay
Yeast
Wyeast's VSS 3711 - French Saison
Wyeast 3787 - added two days after 3711
Mash @ 149F
What do you think?
The 2 yeasts will hopefully give characteristics of both a saison and tripel. The saison yeast/flavor is more of a subtle one which is why I'm thinking of adding it first, do you think the yeast 'schedule' should be different? Wait 3 days, or more, or less?