nberk
Well-Known Member
I have some questions about a Saison I'm going to brew soon.
I'm planning on brewing a Brett saison using the recipe Tomme Arthur
put out in the White Labs bulletin for the Saison Blanc. I am planning
on doing a 10 gallon batch but splitting it between the WLP670 and
WLP566.
When looking at his recipe I can see that it's designed to maintain
body in the face of the Brett addition and uses quite a bit of Wheat,
Rye and Oats. I wonder how this beer will do in the
non-Brett portion? I'm curious if this carboy will end with too much body for
a really good saison?
Here's my planned recipe:
58% 2 Row
32% Unmalted wheat
5% Golden Naked Oats
5% Rye
60 min Hallertauer 23 IBU
30 min Motueka (B Saaz) 9 IBU
15 min Motueka (B Saaz) 6 IBu
At flame out:
Dash of White Pepper
4 oz Golden Raisins
Mash single infusion at 149 for 1hr
75 minute boil
Ferment starting at 64 degrees with rising temps slowly to 78 over one week.
I'm planning on brewing a Brett saison using the recipe Tomme Arthur
put out in the White Labs bulletin for the Saison Blanc. I am planning
on doing a 10 gallon batch but splitting it between the WLP670 and
WLP566.
When looking at his recipe I can see that it's designed to maintain
body in the face of the Brett addition and uses quite a bit of Wheat,
Rye and Oats. I wonder how this beer will do in the
non-Brett portion? I'm curious if this carboy will end with too much body for
a really good saison?
Here's my planned recipe:
58% 2 Row
32% Unmalted wheat
5% Golden Naked Oats
5% Rye
60 min Hallertauer 23 IBU
30 min Motueka (B Saaz) 9 IBU
15 min Motueka (B Saaz) 6 IBu
At flame out:
Dash of White Pepper
4 oz Golden Raisins
Mash single infusion at 149 for 1hr
75 minute boil
Ferment starting at 64 degrees with rising temps slowly to 78 over one week.