So I have decided to brew a beer for my brothers wedding and have settled on a Saison. Here is the recipe that I have come up with so far - I plan on using the Wyeast 3711 French Saison strain since it does not require 80-90F temps to ferment properly. This recipe is for a 6 gallon batch:
9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 69.23 %
3 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 23.08 %
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 15.1 IBU
0.50 oz Styrian Goldings [5.40 %] (30 min) Hops 5.8 IBU
0.50 oz Saaz [4.00 %] (15 min) Hops 2.8 IBU
0.50 oz Saaz [4.00 %] (2 min) Hops 0.5 IBU
1.00 oz Ginger Root (Boil 15.0 min) Misc
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 oz Orange Peel, Bitter (Boil 15.0 min) Misc
1 lbs Candi Syrup, Amber (AM) (40.0 SRM) Sugar 7.69 %
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale
As far as the mash schedule goes, I am planning to mash at 149F for 75 mins and then batch sparge. I am looking to keep this beer on the dryer side, but not too dry.
I am planning to ferment at 68-70F in the primary for 7-10 days and then using a heat pad to raise the temp to around 75F in the secondary for another week or so.
Any help would be greatly appreciated as I want this to be a very special beer.
Oh, the wedding is in Jamaica - anyone have experience with putting the bottle in your checked luggage and crossing through customs? I am thinking that I will take 2 or 3 750ml bottles with me. Any problems foreseen here?