Doing two batches this coming Sunday, and working on piecing together this recipe. Going to be "Grand Cru" saison as it is well above the typical 4.5-6% abv of a good dry saison. I know getting the honey flavour to actually come through is the hardest part, so thoughts and feedback are appreciated.
Grain bill:
8 lb american pilsner
2 lb american vienna
2 lb flaked wheat
Hops:
2 oz Perle
1 oz Saaz
2 oz Mosaic
Extras:
3 lbs honey
3 tsps yeast nutrient
1x whirlfloc
Yeast:
White Labs WLP670
Schedule:
Mash at 152, dropping to 150 over 60 minutes
raise Mash temp to 168, rest for 10 minutes
recirculate and fly sparge, collecting 7.5 gallons
1.5 oz Perle at 60 mins
1 oz Saaz at 20
yeast nutrients and whirlfloc at 10
.5 oz Perle and 1lb Honey at flameout
chill to 75 and pitch a 1L starter.
primary fermentation at 75 for 7 days
transfer to secondary at 7 days
2 lb honey when transferring to secondary
2 oz mosaic at 10 days
debating whether to keg or bottle, but either way that will be at 14 days.
Grain bill:
8 lb american pilsner
2 lb american vienna
2 lb flaked wheat
Hops:
2 oz Perle
1 oz Saaz
2 oz Mosaic
Extras:
3 lbs honey
3 tsps yeast nutrient
1x whirlfloc
Yeast:
White Labs WLP670
Schedule:
Mash at 152, dropping to 150 over 60 minutes
raise Mash temp to 168, rest for 10 minutes
recirculate and fly sparge, collecting 7.5 gallons
1.5 oz Perle at 60 mins
1 oz Saaz at 20
yeast nutrients and whirlfloc at 10
.5 oz Perle and 1lb Honey at flameout
chill to 75 and pitch a 1L starter.
primary fermentation at 75 for 7 days
transfer to secondary at 7 days
2 lb honey when transferring to secondary
2 oz mosaic at 10 days
debating whether to keg or bottle, but either way that will be at 14 days.
