Prionburger
Well-Known Member
- Joined
- Aug 27, 2008
- Messages
- 173
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Throwing this idea out there.
Saison with American ingredients. Huge head, dank hops, American malts, and funk. Aged for 6 months to a year with some oak. I bet someone has thought of this before.
For a 6 gallon batch:
OG 1.060 IBU ~37
10 Lbs American pilsner
2 lbs Vienna
1 lb flaked wheat
Bittering hops:
~1.5oz Northern Brewer 60 min
Later additions:
~0.5oz Cluster 30 min
~1.5oz Cluster 1 min (or maybe dry hop before bottling)
Yeast: Small active starter of Jolly Pumpkin dregs, and a starter of 3711 French Saison, added at the same time. Maybe 3724 for more residual sugar/more funk.
American oak cubes would be added in secondary.
Conditioning in champagne bottles to ~4 volumes.
Disaster?
Saison with American ingredients. Huge head, dank hops, American malts, and funk. Aged for 6 months to a year with some oak. I bet someone has thought of this before.
For a 6 gallon batch:
OG 1.060 IBU ~37
10 Lbs American pilsner
2 lbs Vienna
1 lb flaked wheat
Bittering hops:
~1.5oz Northern Brewer 60 min
Later additions:
~0.5oz Cluster 30 min
~1.5oz Cluster 1 min (or maybe dry hop before bottling)
Yeast: Small active starter of Jolly Pumpkin dregs, and a starter of 3711 French Saison, added at the same time. Maybe 3724 for more residual sugar/more funk.
American oak cubes would be added in secondary.
Conditioning in champagne bottles to ~4 volumes.
Disaster?