MarcoEsquandolas
Member
It will most likely be 5gal malt extract brew. I was thinking:
1 lb Belgian Pilsner Malt
3/4 lb Flaked Oats
1 lb White Wheat
7lbs Extra Pale / Pilsner Liquid Malt Extract - What's the difference?
60 min: 1 oz Mt Hood
15 min: .5 oz Mt Hood
5 min: .5 oz Mt Hood
As for Goji berry/ Lycium (genus name), Schisandra, Wormwood:
What form, how much, and when? These are my main concern! I haven't been able to find any info on brewing with these...Any forums regarding Wormwood have quickly turned into arguments about Absenthe
For yeast, I was thinking:
WLP 540 - Abbey IV Ale Yeast (Platinum Strain) - "An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).
Attenuation: 74-82%
Flocculation: Medium
Optimum Fermentation Temperature: 66-72°F"
-This was suggested by my homebrew store due to high attentuation in order to get dryness. Anyone used this?
or WLP 568 - Belgian Style Saison Ale Yeast Blend - "This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
Attenuation: 70-80%
Flocculation: Medium
Optimum Fermentation Temperature: 70-80°F"
-I've used this in my last two batches for a New Belgium Biere de Mars clone and Hibiscus Ginger Honey Saison, both with success, but leaning towards WLP540 because it's limited release, and I definitely want dryness.
It'll be room temperature (73-76°) with Wyeast yeast nutrients,. I was thinking ~ 2 weeks primary, 2 weeks secondary.
Thanks!
1 lb Belgian Pilsner Malt
3/4 lb Flaked Oats
1 lb White Wheat
7lbs Extra Pale / Pilsner Liquid Malt Extract - What's the difference?
60 min: 1 oz Mt Hood
15 min: .5 oz Mt Hood
5 min: .5 oz Mt Hood
As for Goji berry/ Lycium (genus name), Schisandra, Wormwood:
What form, how much, and when? These are my main concern! I haven't been able to find any info on brewing with these...Any forums regarding Wormwood have quickly turned into arguments about Absenthe
For yeast, I was thinking:
WLP 540 - Abbey IV Ale Yeast (Platinum Strain) - "An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).
Attenuation: 74-82%
Flocculation: Medium
Optimum Fermentation Temperature: 66-72°F"
-This was suggested by my homebrew store due to high attentuation in order to get dryness. Anyone used this?
or WLP 568 - Belgian Style Saison Ale Yeast Blend - "This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
Attenuation: 70-80%
Flocculation: Medium
Optimum Fermentation Temperature: 70-80°F"
-I've used this in my last two batches for a New Belgium Biere de Mars clone and Hibiscus Ginger Honey Saison, both with success, but leaning towards WLP540 because it's limited release, and I definitely want dryness.
It'll be room temperature (73-76°) with Wyeast yeast nutrients,. I was thinking ~ 2 weeks primary, 2 weeks secondary.
Thanks!