goodgreener
Well-Known Member
What do you guys think about this? I may change the yeast to belgian wit but I want to do this at high temp with the saison yeast.
Recipe Mardi Gras Wheat Saison Style Saison
Brewer Batch 5.00 gal
Extract
Recipe Characteristics
Recipe Gravity 1.072 OG Estimated FG 1.018 FG
Recipe Bitterness 31 IBU Alcohol by Volume 7.0%
Recipe Color 10° SRM Alcohol by Weight 5.5%
Ingredients
Quantity Grain Type Use
0.50 lb CaraVienne Grain Steeped
1.00 lb Cane sugar Sugar Other
1.00 lb Flaked wheat Adjunct Steeped
1.50 lb Light D.M.E. Extract Extract
6.00 lb Wheat malt extract Extract Extract
Quantity Hop Type Time
0.50 oz Saaz Pellet 60 minutes
0.75 oz Hallertauer Pellet 60 minutes
1.00 oz Strisselspalt Pellet 60 minutes
Quantity Misc Notes
1.00 unit Orange Peel, Sweet Spice
1.00 unit Saison Yeast Other
Recipe Notes
Steep grains (60 min/155-165f) in two gallons of water. Add extracts and boil with hops for 60 min. Add orange peel in a bag for the last 15 min of boil and remove. Cool to 70, put in primary, fill to 5 gallons and pitch yeast. (S Gravity should be 1.063) Ferment for two weeks (FG should be 1.016), transfer to a secondary and add sugar (light turbanado). Ferment to final gravity (1.018).
Recipe Mardi Gras Wheat Saison Style Saison
Brewer Batch 5.00 gal
Extract
Recipe Characteristics
Recipe Gravity 1.072 OG Estimated FG 1.018 FG
Recipe Bitterness 31 IBU Alcohol by Volume 7.0%
Recipe Color 10° SRM Alcohol by Weight 5.5%
Ingredients
Quantity Grain Type Use
0.50 lb CaraVienne Grain Steeped
1.00 lb Cane sugar Sugar Other
1.00 lb Flaked wheat Adjunct Steeped
1.50 lb Light D.M.E. Extract Extract
6.00 lb Wheat malt extract Extract Extract
Quantity Hop Type Time
0.50 oz Saaz Pellet 60 minutes
0.75 oz Hallertauer Pellet 60 minutes
1.00 oz Strisselspalt Pellet 60 minutes
Quantity Misc Notes
1.00 unit Orange Peel, Sweet Spice
1.00 unit Saison Yeast Other
Recipe Notes
Steep grains (60 min/155-165f) in two gallons of water. Add extracts and boil with hops for 60 min. Add orange peel in a bag for the last 15 min of boil and remove. Cool to 70, put in primary, fill to 5 gallons and pitch yeast. (S Gravity should be 1.063) Ferment for two weeks (FG should be 1.016), transfer to a secondary and add sugar (light turbanado). Ferment to final gravity (1.018).