BGBC
Well-Known Member
I'm looking to brew a tart/funky petite saison for the summer.
Target OG: 1.036
Grain Bill:
40% Pils
40% MO
15% Wheat
5% Vienna
Mash on the high end (155?)
Yeast:
TYB Farmhouse Sour
TYB Beersel Brett Blend
Hops:
No hops in the boil
Plan to dry hop prior to bottling (2-3 month primary)
I'm open to any ideas/feedback on this plan. My main concern is making a beer that still has good character at this low ABV%, hence the MO/Vienna and higher mash temp. I'm not too worried about it drying out based on the low OG and the yeast blends being used.
Open questions:
- When to pitch the Brett? Pitch on day 1 or wait a week or two?
- Pitch the whole vial of Beersel? Or half?
- Hop variety for dry hopping
Target OG: 1.036
Grain Bill:
40% Pils
40% MO
15% Wheat
5% Vienna
Mash on the high end (155?)
Yeast:
TYB Farmhouse Sour
TYB Beersel Brett Blend
Hops:
No hops in the boil
Plan to dry hop prior to bottling (2-3 month primary)
I'm open to any ideas/feedback on this plan. My main concern is making a beer that still has good character at this low ABV%, hence the MO/Vienna and higher mash temp. I'm not too worried about it drying out based on the low OG and the yeast blends being used.
Open questions:
- When to pitch the Brett? Pitch on day 1 or wait a week or two?
- Pitch the whole vial of Beersel? Or half?
- Hop variety for dry hopping