HOOTER
Well-Known Member
After years of brewing with extract, it's time to move on to AG. Purchased the 10 gal. AGS from Northern Brewer and I'm gonna break it in tomorrow. I've been big into Belgian ales lately so I figured a relatively simple Saison recipe might be in order. Just looking for advice or recipe critiques or whatever else you want to throw my way. Here's what I came up with:
8 lbs. Belgian pale malt
1 lb. Belgian Caravienne
.5 lb. Carafoam
1 lb. Blonde candi sugar
1 oz. Northern Brewer (60 min)
.5 oz. French Strisselspalt (15 min)
.5 oz. French Strisselspalt (5 min)
Wyeast 3711 French Saison
Just gonna do a standard single infusion mash. 60 min @ 150, 10 min @ 168. If you've got anything that may be useful for my maiden voyage into AG brewing, lay it on me.
8 lbs. Belgian pale malt
1 lb. Belgian Caravienne
.5 lb. Carafoam
1 lb. Blonde candi sugar
1 oz. Northern Brewer (60 min)
.5 oz. French Strisselspalt (15 min)
.5 oz. French Strisselspalt (5 min)
Wyeast 3711 French Saison
Just gonna do a standard single infusion mash. 60 min @ 150, 10 min @ 168. If you've got anything that may be useful for my maiden voyage into AG brewing, lay it on me.