I got a vile of Saison II that expired last November from my LHBS I have stepped it up & have enough to pitch into a batch...
I brewed an American IPA a couple weeks ago it isn't carbed up yet, but the hydrometer sample tasted promising anyway, I was thinking about brewing another batch of the IPA but make it a Belgian/American IPA this time....
Here is the recipe I used the first time
10# Pale Malt
1# White Wheat
.5# Vienna
Mashed @ 152 for 60min
1oz Magnum 14.2%aa@ 60
.5oz Chinook 11.6%aa @30
.5oz Centennial 9%aa @30
.5oz Centennial 9%aa @10
.5oz Cascade 7.1%aa @5
.5oz Chinook 11.6%aa @5
1ozCentennial Dry Hop
1oz Cascade Dry Hop
OG: 1.065
FG: 1.015
IBU:75.5
SRM:4.1
So my question is could I basically just mash at a lower temperature (145?) & maybe bump up the alcohol with a pound of sugar in the boil & of coarse pitch the Saison II yeast to get the kind of beer I want? The hops are pretty prevalent in the normal IPA I just brewed as they should be, but do I need to change my hopping to let the yeast shine through, or b/c of how dry it may get in this version? Grain bill still Okay? Hmmm I wonder if I should use Belgian Pale & Belgian Wheat this time?
I have never made a Begian/American IPA before nor have I used this yeast before so any tips or experience brewing a beer like this would really help.
I'm going to buy my grain & hops tomorrow, but brewing Sunday, any help is appreciated
Cheers
I brewed an American IPA a couple weeks ago it isn't carbed up yet, but the hydrometer sample tasted promising anyway, I was thinking about brewing another batch of the IPA but make it a Belgian/American IPA this time....
Here is the recipe I used the first time
10# Pale Malt
1# White Wheat
.5# Vienna
Mashed @ 152 for 60min
1oz Magnum 14.2%aa@ 60
.5oz Chinook 11.6%aa @30
.5oz Centennial 9%aa @30
.5oz Centennial 9%aa @10
.5oz Cascade 7.1%aa @5
.5oz Chinook 11.6%aa @5
1ozCentennial Dry Hop
1oz Cascade Dry Hop
OG: 1.065
FG: 1.015
IBU:75.5
SRM:4.1
So my question is could I basically just mash at a lower temperature (145?) & maybe bump up the alcohol with a pound of sugar in the boil & of coarse pitch the Saison II yeast to get the kind of beer I want? The hops are pretty prevalent in the normal IPA I just brewed as they should be, but do I need to change my hopping to let the yeast shine through, or b/c of how dry it may get in this version? Grain bill still Okay? Hmmm I wonder if I should use Belgian Pale & Belgian Wheat this time?
I have never made a Begian/American IPA before nor have I used this yeast before so any tips or experience brewing a beer like this would really help.
I'm going to buy my grain & hops tomorrow, but brewing Sunday, any help is appreciated
Cheers