louie0202
Well-Known Member
It's about 70 or 80 degrees in Illinois so I decided to make my Belgian/French Saison tonight.
8 lbs 12.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 87.5 %
4.0 oz Caramunich Malt (56.0 SRM) Grain 2 2.5 %
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 3 10.0 %
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 60.0 min Hop 4 6.7 IBUs
1.00 oz Saaz [4.00 %] - Boil 45.0 min Hop 5 12.3 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 6 9.2 IBUs
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 5.0 min Hop 7 1.3 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 8 -
Should be an interesting beer! What are you making tonight?
8 lbs 12.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 87.5 %
4.0 oz Caramunich Malt (56.0 SRM) Grain 2 2.5 %
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 3 10.0 %
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 60.0 min Hop 4 6.7 IBUs
1.00 oz Saaz [4.00 %] - Boil 45.0 min Hop 5 12.3 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 6 9.2 IBUs
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 5.0 min Hop 7 1.3 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 8 -
Should be an interesting beer! What are you making tonight?