I am working on a recipe for a peach saison/farmhouse ale using the wlp670. The basic inspiration for this beer is Lost Abbey Red Barn adding peaches and the brett.
Here is my first go at the recipe:
Any comments?
I will probably mash at 147F and start fermentation around 70F, hold for 24 hours, and then let it ramp to room temp (76F) and hold there. I will probably rack after 5-7 days to let it age/funkify on the peaches for an extended time.
I had a couple questions/ideas I was wondering if anyone had thought:
-What would you think about replacing a portion of the simple sugar with maltodextrin? This would leave something around for the brett to eat, but if the saison strain is the notoriously low attenuating strain, then there will be no worry about food for the brett.
-This is looking to be a fairly high abv beer. Do you think the alcohol will be too much for the brett?
Any comments would be appreciated.
Here is my first go at the recipe:
Any comments?
I will probably mash at 147F and start fermentation around 70F, hold for 24 hours, and then let it ramp to room temp (76F) and hold there. I will probably rack after 5-7 days to let it age/funkify on the peaches for an extended time.
I had a couple questions/ideas I was wondering if anyone had thought:
-What would you think about replacing a portion of the simple sugar with maltodextrin? This would leave something around for the brett to eat, but if the saison strain is the notoriously low attenuating strain, then there will be no worry about food for the brett.
-This is looking to be a fairly high abv beer. Do you think the alcohol will be too much for the brett?
Any comments would be appreciated.