Bumping an old thread. I'm going to try some lemongrass in my next saison. Anyone got any feedback of recent usage? 3711 yeast and a basic recipe like the below. This is my base saison for every experiment now. Does amazing with a Brett secondary.
Recipe: Saison Base
Brewer: Gus
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 8.97 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.057 SG
Estimated Color: 4.4 SRM
Estimated IBU: 26.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
8 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 64.8 %
3 lbs White Wheat Malt (2.4 SRM) Grain 2 22.9 %
1 lbs Munich Malt (9.0 SRM) Grain 3 7.6 %
10.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 4 4.8 %
1.50 oz Saaz [3.75 %] - Boil 90.0 min Hop 5 17.1 IBUs
1.50 oz Saaz [3.75 %] - Boil 20.0 min Hop 6 9.7 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 7 -
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 13 lbs 2.0 oz
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Name Description Step Temperat Step Time
Mash In Add 19.61 qt of water at 157.3 F 148.0 F 75 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 6.45gal) of 168.0 F water
Notes:
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