hugepockets
New Member
this is the first recipe i have designed. i used others as guides. i want an to make an american saison. i want it to be dry, refreshing with hop bitterness but balanced (like saison dupont). i want the spice to come from the yeast and the hops. please tell me what you think. thanks guys.
US pils malt - 85.4%
US munich 20L - 10.4%
US carapils - 4.3%
Santiam 1 oz 60min
Crystal 1oz 60min
Centennial 1oz 20min
Santiam 1oz 10min
Crystal 1oz 5min
Centennial 1oz 5min
Centennial 2oz Dry
P.G. 1.047
O.G. 1.050
F.G. 1.003
IBU 31
ABV 6.3
Wyeast Belgian Saison
(i am also using beer alchemy for the first time that is why the malt percents are so weird. i was just trying to get the final gravity to where i wanted it.)
US pils malt - 85.4%
US munich 20L - 10.4%
US carapils - 4.3%
Santiam 1 oz 60min
Crystal 1oz 60min
Centennial 1oz 20min
Santiam 1oz 10min
Crystal 1oz 5min
Centennial 1oz 5min
Centennial 2oz Dry
P.G. 1.047
O.G. 1.050
F.G. 1.003
IBU 31
ABV 6.3
Wyeast Belgian Saison
(i am also using beer alchemy for the first time that is why the malt percents are so weird. i was just trying to get the final gravity to where i wanted it.)