Hello,
I'm fairly new to brewing. So far I've only brewed a double chocolate stout and a ginger spiced ipa - both of which were extract and steeping specialty grains. This time I thought i'd venture out a bit more and try out a mini mash. I've put together this recipe that started out as a saison and became more of a belgian specialty ale as I went along and I'd like to get feedback on this before I go ahead and try brewing it (I've been on hiatus since I moved to NY about half a year ago, but work has finally cooled off a bit)
Below is my recipe:
4lbs Briess Golden Light Liquid Extract
2.5 lbs Briess Pilsner malt
1.5lb Weyermann Vienna
1 lb Clear candi sugar
0.5 lb belgian aromatic
0.5oz pacific jade @65min
0.2oz galena @ 45min
0.2 oz ahtanum @ 5 min
yeast: WLP568
I was planning on making my own candi sugar syrup and adding it into the primary and mini-mashing the pilsner malt and weyermann vienna and belgian aromatic
I've got a fairly small kitchen so instead of my huge brew pot I invested in a small 8qt pot and was planning on making only about 1.5gal of wort and making up the rest with cold water (also an easy way to get the wort cooled down quickly without having to worry about a chiller - my friend suggested this but i was a bit skeptical, what's your suggestion?)
anyway - based on brewmasterswarehouse brew builder i get an IBU of 26.8, SRM of 5.50 and ABV of 5.50 (have you used this tool and found it reliable?)
Personally I love a hoppy beer, it cant be too bitter, but at my friends' request I was trying to go less bitter. I also was leaning towards a bit darker color, not pale yellow but more of a rich golden-orange
Anyway, I would love to get your feedback on this recipe - anything you see thats completely wrong or suggestions to make it better would be great
thanks!
I'm fairly new to brewing. So far I've only brewed a double chocolate stout and a ginger spiced ipa - both of which were extract and steeping specialty grains. This time I thought i'd venture out a bit more and try out a mini mash. I've put together this recipe that started out as a saison and became more of a belgian specialty ale as I went along and I'd like to get feedback on this before I go ahead and try brewing it (I've been on hiatus since I moved to NY about half a year ago, but work has finally cooled off a bit)
Below is my recipe:
4lbs Briess Golden Light Liquid Extract
2.5 lbs Briess Pilsner malt
1.5lb Weyermann Vienna
1 lb Clear candi sugar
0.5 lb belgian aromatic
0.5oz pacific jade @65min
0.2oz galena @ 45min
0.2 oz ahtanum @ 5 min
yeast: WLP568
I was planning on making my own candi sugar syrup and adding it into the primary and mini-mashing the pilsner malt and weyermann vienna and belgian aromatic
I've got a fairly small kitchen so instead of my huge brew pot I invested in a small 8qt pot and was planning on making only about 1.5gal of wort and making up the rest with cold water (also an easy way to get the wort cooled down quickly without having to worry about a chiller - my friend suggested this but i was a bit skeptical, what's your suggestion?)
anyway - based on brewmasterswarehouse brew builder i get an IBU of 26.8, SRM of 5.50 and ABV of 5.50 (have you used this tool and found it reliable?)
Personally I love a hoppy beer, it cant be too bitter, but at my friends' request I was trying to go less bitter. I also was leaning towards a bit darker color, not pale yellow but more of a rich golden-orange
Anyway, I would love to get your feedback on this recipe - anything you see thats completely wrong or suggestions to make it better would be great
thanks!