Hey everyone. I'm working on another recipe, this time an ESB-like beer that will be a bit hoppier, have some rye in it, and be fermented with a French Saison yeast and then dry hopped. I have no idea what category this is or what to call it, but I think it is going to be a fun beer.
Here is what I am thinking for the grain bill so far (my eff is 80%):
Amount Item Type % or IBU
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 72.34 %
1 lbs 8.0 oz Rye Malt (4.7 SRM) Grain 12.77 %
1 lbs Victory Malt (25.0 SRM) Grain 8.51 %
12.0 oz Caramunich Malt (56.0 SRM) Grain 6.38 %
OG 1.066. Going to use Wyeast 3711 French Saison yeast.
I am basing this on an ESB I really enjoyed, but adding the rye and caramunich instead of the caramel malts. I am also going to mash lower to leave it dryer. What do you guys thinking about this? Is it possible to make a really dry beer with caramel in it? Would it be terrible? Also, what about victory with this dry style?
I am thinking of Sterling/Centennial/Cascade/Amarillo hops for this one...
Here is what I am thinking for the grain bill so far (my eff is 80%):
Amount Item Type % or IBU
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 72.34 %
1 lbs 8.0 oz Rye Malt (4.7 SRM) Grain 12.77 %
1 lbs Victory Malt (25.0 SRM) Grain 8.51 %
12.0 oz Caramunich Malt (56.0 SRM) Grain 6.38 %
OG 1.066. Going to use Wyeast 3711 French Saison yeast.
I am basing this on an ESB I really enjoyed, but adding the rye and caramunich instead of the caramel malts. I am also going to mash lower to leave it dryer. What do you guys thinking about this? Is it possible to make a really dry beer with caramel in it? Would it be terrible? Also, what about victory with this dry style?
I am thinking of Sterling/Centennial/Cascade/Amarillo hops for this one...