BostonHomeBruin
Active Member
I'm planning on brewing my first saison. I ordered these ingredients and I'm looking to make a nice light, spicy one. This will be an extract recipe. I used some of the current recipes for inspiration.
6 lbs golden light dry malt extract
1 lb pilsen dry malt extract
1 lb light candi sugar
1 lb 20L crystal malt steeped
1 oz Strisselspalt pellet hops
1 oz Hallertau pellet hops
1 oz Saaz pellet hops
EDIT: I forgot to mention that I will be using Wyeast 3711, French Saison yeast.
90 minute boil
0.5 oz Hallertau 60 min
0.5 oz Strisselspalt at 60 min
1 oz Saaz at 15 min
0.5 oz Hallertau 10 min
0.5 oz Strisselspalt after boil
How does this look?
UPDATE: Since it's pumpkin ale season, I was thinking of being a mad scientist and making this a pumpkin saison. I went out and bought 6 15 oz cans of Libby's 100% pumpkin. I also have nutmeg and cinnamon (ground and sticks).
I know that 3711 is a very spicy yeast, so would you recommend leaving the spices out? Also, would the pumpkin be best added during the boil, after the boil, or to the secondary?
6 lbs golden light dry malt extract
1 lb pilsen dry malt extract
1 lb light candi sugar
1 lb 20L crystal malt steeped
1 oz Strisselspalt pellet hops
1 oz Hallertau pellet hops
1 oz Saaz pellet hops
EDIT: I forgot to mention that I will be using Wyeast 3711, French Saison yeast.
90 minute boil
0.5 oz Hallertau 60 min
0.5 oz Strisselspalt at 60 min
1 oz Saaz at 15 min
0.5 oz Hallertau 10 min
0.5 oz Strisselspalt after boil
How does this look?
UPDATE: Since it's pumpkin ale season, I was thinking of being a mad scientist and making this a pumpkin saison. I went out and bought 6 15 oz cans of Libby's 100% pumpkin. I also have nutmeg and cinnamon (ground and sticks).
I know that 3711 is a very spicy yeast, so would you recommend leaving the spices out? Also, would the pumpkin be best added during the boil, after the boil, or to the secondary?