I considered posting this in the Recipes section, but I believe I will get more traffic from the mead crowd in this area...
My brother-in-law called me last night and told me how much he liked Saison and Mead and he wishes there was a way they could be combined somehow... so, here is my idea, suggestions welcome:
The base saison is from Brewing Classic Styles(base grain reduced)
Est Original Gravity: 1.074 SG
Est Final Gravity: 1.005 SG (hoping I can get it this low)
Actual Alcohol by Vol: 9.0 %
Calories: 329 cal/pint
Bitterness: 24.4 IBU
Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 51.4 %
0.75 lb Munich Malt (9.0 SRM) Grain 5.5 %
0.75 lb Wheat Malt, Bel (2.0 SRM) Grain 5.5 %
0.13 lb Caramunich Malt (56.0 SRM) Grain 1.0 %
1.50 oz Saaz [4.00%] (60 min) Hops 24.4 IBU
0.75 oz Saaz [4.00%] (0 min) Hops -
5.00 lb Honey (1.0 SRM) Sugar 36.7 %
1 Pkgs Belgian Saison Ale (White Labs #WLP568) Yeast-Ale
I am going to mash at around 152. Normally I would go lower but don't want this beer to dry out too much due to the honey, is this a mistake? Should I go with 148?
My second question is in regards to the OG being so low. I wanted to keep it sort of low so the beer could ferment dry enough to resemble a saison. Would pitching some other yeast (champagne?) once the WLP568 gives up be sufficient to support a higher OG (1.090+)? Or should I go with what I have?
Here is a link to The BN forums and a recipe from Rabbit's Foot Meadery for their braggot which is a saison style from what I gather:
Thanks for any help guys!