hi guys,
I'm making a partial mash saison de noel, based on Northern Brewer's limited edition saison de noel extract kit. I decided to change it up a little and add some wheat because I like a nice fluffy head on my beer and because it's my beer and I feel like it.
here's the ingredients list:
mash:
8oz aromatic malt
4oz carafa III
4oz caramel wheat malt
5lbs 2-row belgian pilsner
boil:
1lb dark candi sugar (60 mins)
3lbs pale liquid extract (60 mins)
1oz magnum hops (60 mins)
1lb wheat dry extract (15 mins)
1oz willamette (flameout)
Wyeast 3726 farmhouse ale
I'm going to be doing a temperature mash in a grain bag in my boil kettle because that's all I've got. What temperature should I be mashing at? Is there any reason for me to do a protein rest and a mash out? I've seen people discuss mashing saisons in the 146-148 range for a thinner body: is this the right thing? it seems a little low.
any tips would be really appreciated.
thanks a lot!
I'm making a partial mash saison de noel, based on Northern Brewer's limited edition saison de noel extract kit. I decided to change it up a little and add some wheat because I like a nice fluffy head on my beer and because it's my beer and I feel like it.
here's the ingredients list:
mash:
8oz aromatic malt
4oz carafa III
4oz caramel wheat malt
5lbs 2-row belgian pilsner
boil:
1lb dark candi sugar (60 mins)
3lbs pale liquid extract (60 mins)
1oz magnum hops (60 mins)
1lb wheat dry extract (15 mins)
1oz willamette (flameout)
Wyeast 3726 farmhouse ale
I'm going to be doing a temperature mash in a grain bag in my boil kettle because that's all I've got. What temperature should I be mashing at? Is there any reason for me to do a protein rest and a mash out? I've seen people discuss mashing saisons in the 146-148 range for a thinner body: is this the right thing? it seems a little low.
any tips would be really appreciated.
thanks a lot!