All Grain Yeast:
WY3711 Yeast Starter:
2L Batch Size (Gallons):
5.5 Original Gravity:
1.068 Final Gravity:
25 IBU Boiling Time (Minutes):
Lt Gold:5.3 SRM Primary Fermentation (# of Days & Temp):
2weks 66f-->82f Secondary Fermentation (# of Days & Temp):
3 weeks 75f Tasting Notes:
Fairly good saison. Dry, fruity, perery, spicey. Needs a bit more malty flavor.
All of my recipes on HBT have won some level of award in contests and this one is no different. It was submitted to and older (19 yrs ) contest consisting of about 400 entrants. The beer was awarded silver (39 points).
The recipe was formulated from advice and info from Markowski's 'Farmhouse Ales'.
Mash (75 min) Recipe for 91% efficiency into the BK
8 lbs German Pilsner malt.
1 lb Carared
1 lb Belgian wheat malt
Mash at 148f for 75 min. Simple infusion.
Boil (90 min) we no want no stinkin' DMS!
9 oz regular honey (add at flameout)
1 oz East Kent Goldings (5%) Boil 60 min. until flameout.
0.40 oz Styran Goldings (5.4%) Boil 20 min. until flameout.
0.50 oz East Kent Goldings (5%) Boil 2 min until flameout.
0.20 oz Saaz (4.2%) Boil 2 min until flameout.
0.20 oz Styrian goldings (5.4%) Boil 2 min until flameout.
I have batch sparged and fly sparged with no detectable difference.
That's about it. Basic easy recipe for what I think is a real good beer.