Hi Everyone!
So I have 6 batches under my belt; three of while I've done by myself. I have to say, this is a bit addicting. So far, I've done a hopped up Belgian ale, a hopped up saison and Chouffe clone. The hoppy Belgian ale is currently undergoing the cold crash and the rest are fermenting.
Anyway, I wanted to have a go at trying my own recipe for my next beer, and I could use some pointers. I'd like to really develop and refine a ~60 IBU saison with pepper and citrus undertones. Once I get the hang of this, I'd like to try my hand at using this recipe for methode champanoise. But I don't think I'm ready for that just yet, and I'd rather not waste a year turning bottles if the base recipe isn't right. Here's what I have, and I appreciate your feedback.
General:
Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: 1L Starter (first try at this)
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Final Gravity: 1.008
IBU: ~60
Boiling Time (Minutes): 90
Primary Fermentation: 14 days at 78*
Cold conditioning: 5 days at 33*
Grain:
10 pounds Belgian pils
2 pounds Wheat
2 pounds Candi Sugar
Spices (@ flameout):
6 tablespoons of fresh ground black and white pepper (50/50 mix)
1 zest of organic organge
Mash Schedule:
Mashed 1.25 qts/lbs @ 144 for 20 minutes
3 qts boiling to raise mash temp to 154 for 70 minutes
Sparge at 170 until 1.008
Hop Schedule:
1 Ounce of Simcoe @ 60 minutes
0.25 Ounces Citra, Simcoe and Cascade (each) @ 20 minutes
0.25 Ounces Citra, Simcoe and Cascade (each) @ 15 minutes
0.25 Ounces Citra, Simcoe and Cascade (each) @ 10 minutes
0.25 Ounces Citra, Simcoe and Cascade (each) @ 5 minutes
0.25 Ounces Citra, Simcoe and Cascade (each) @ 0 minutes
0.5 Ounce Citra, Simcoe and Cascade (each) dry hop for four days, then during 5 day cold conditioning
--Thanks, Chris
So I have 6 batches under my belt; three of while I've done by myself. I have to say, this is a bit addicting. So far, I've done a hopped up Belgian ale, a hopped up saison and Chouffe clone. The hoppy Belgian ale is currently undergoing the cold crash and the rest are fermenting.
Anyway, I wanted to have a go at trying my own recipe for my next beer, and I could use some pointers. I'd like to really develop and refine a ~60 IBU saison with pepper and citrus undertones. Once I get the hang of this, I'd like to try my hand at using this recipe for methode champanoise. But I don't think I'm ready for that just yet, and I'd rather not waste a year turning bottles if the base recipe isn't right. Here's what I have, and I appreciate your feedback.
General:
Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: 1L Starter (first try at this)
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Final Gravity: 1.008
IBU: ~60
Boiling Time (Minutes): 90
Primary Fermentation: 14 days at 78*
Cold conditioning: 5 days at 33*
Grain:
10 pounds Belgian pils
2 pounds Wheat
2 pounds Candi Sugar
Spices (@ flameout):
6 tablespoons of fresh ground black and white pepper (50/50 mix)
1 zest of organic organge
Mash Schedule:
Mashed 1.25 qts/lbs @ 144 for 20 minutes
3 qts boiling to raise mash temp to 154 for 70 minutes
Sparge at 170 until 1.008
Hop Schedule:
1 Ounce of Simcoe @ 60 minutes
0.25 Ounces Citra, Simcoe and Cascade (each) @ 20 minutes
0.25 Ounces Citra, Simcoe and Cascade (each) @ 15 minutes
0.25 Ounces Citra, Simcoe and Cascade (each) @ 10 minutes
0.25 Ounces Citra, Simcoe and Cascade (each) @ 5 minutes
0.25 Ounces Citra, Simcoe and Cascade (each) @ 0 minutes
0.5 Ounce Citra, Simcoe and Cascade (each) dry hop for four days, then during 5 day cold conditioning
--Thanks, Chris