NYCBrewGuy
Well-Known Member
With my BetterBottle filled with Berliner Weiss that will not be bottled until April, I decided to brew an experimental batch or two in a couple 1 gallon jugs I have laying around. I had been planning a smoked brown ale all winter but never got around to it. With spring approaching I was thinking maybe a saison with some smoked malt could be interesting. I know rauchmalt is more drinkable/mild but the spiciness of the saison yeast might complement peat smoked malt well, right? Anyway, here is my recipe idea, I welcome critique and suggestions.
For a 2.25 gallon batch
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.39 %
Bitterness: 25.8 IBU
Est Color: 16.2 SRM
Amount Item Type % or IBU
2.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 45.71 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 22.86 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 22.86 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 5.71 %
0.13 lb Peat Smoked Malt (2.8 SRM) Grain 2.86 %
0.50 oz Tettnang [4.50 %] (60 min) Hops 17.2 IBU
0.50 oz Tettnang [4.50 %] (15 min) Hops 8.5 IBU
1 Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale
For a 2.25 gallon batch
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.39 %
Bitterness: 25.8 IBU
Est Color: 16.2 SRM
Amount Item Type % or IBU
2.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 45.71 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 22.86 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 22.86 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 5.71 %
0.13 lb Peat Smoked Malt (2.8 SRM) Grain 2.86 %
0.50 oz Tettnang [4.50 %] (60 min) Hops 17.2 IBU
0.50 oz Tettnang [4.50 %] (15 min) Hops 8.5 IBU
1 Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale