dickproenneke
Well-Known Member
Hey guys. First post, but a long time lurker on these boards. So happy to finally be stepping out of the shadows... Anywho, I'm taking a crack at an extract grisette and need a little advice on my recipe. This is actually my 2nd attempt at a grisette; I got a little overly ambitious on my 1st attempt and it didn't turn out how I had hoped - coriander bomb ( I went back to the drawing board and simplified the recipe, but still have a few questions.
1) how does my hop schedule look? would you change anything? Too much EKG at flameout?
2) any tips for maximizing the attenuation of this yeast - Wyeast 3711?
3) should i transfer to a secondary to help clarify this brew since 3711 is low floc.
Frenchy's Tout de suite:
5.5 Gallons
OG 1.054
FG 1.010
Partial boil 3.5gal
3# Briess Plisen DME
3# Muntons wheat DME
.5# Weyermann Carahelles (10L)
.5# table sugar (late addition)
60min - 2oz. Hallertau
20min - 1oz. Styrian Goldings
0min - 2oz East Kent Goldings
Whirlfloc at 15min
Wyeast 3711
1) how does my hop schedule look? would you change anything? Too much EKG at flameout?
2) any tips for maximizing the attenuation of this yeast - Wyeast 3711?
3) should i transfer to a secondary to help clarify this brew since 3711 is low floc.
Frenchy's Tout de suite:
5.5 Gallons
OG 1.054
FG 1.010
Partial boil 3.5gal
3# Briess Plisen DME
3# Muntons wheat DME
.5# Weyermann Carahelles (10L)
.5# table sugar (late addition)
60min - 2oz. Hallertau
20min - 1oz. Styrian Goldings
0min - 2oz East Kent Goldings
Whirlfloc at 15min
Wyeast 3711