Hi all,
So I am trying to formulate a recipe for my first Saison. I am looking for a malty beer with a some mouthfeel with some roasty flavor and notes of raisins and caramel. Some spices would be nice too. Here is what I have so far.
8 # Pilsner LME
7.2 oz Caramunich
6.4 oz Special B
6.4 oz Roasted Barley
6.4 oz Biscuit Malt
Steep specialty grains at 155F for 30 minutes. Bring to boil. Add in 8# Pilsner Malt. 60 minute boil.
Hop schedule:
1 oz East Kent Goldings 60 min
1 oz Styrian Goldings 30 min
WYeast 3724 Belgian Saison
Est OG: 1.059
Est FG: 1.012
Est ABV: 6.1%
SRM 20.7
IBU 22.3
Any critiques would be much appreciated. Also, this is my first time using Beersmith, so hopefully all of the numbers are correct. I designed the beer to be a little too dark for the style.
Are there any spices that might be good in this beer? What temperature should I ferment at? Did I over do it with the specialty grains?
So I am trying to formulate a recipe for my first Saison. I am looking for a malty beer with a some mouthfeel with some roasty flavor and notes of raisins and caramel. Some spices would be nice too. Here is what I have so far.
8 # Pilsner LME
7.2 oz Caramunich
6.4 oz Special B
6.4 oz Roasted Barley
6.4 oz Biscuit Malt
Steep specialty grains at 155F for 30 minutes. Bring to boil. Add in 8# Pilsner Malt. 60 minute boil.
Hop schedule:
1 oz East Kent Goldings 60 min
1 oz Styrian Goldings 30 min
WYeast 3724 Belgian Saison
Est OG: 1.059
Est FG: 1.012
Est ABV: 6.1%
SRM 20.7
IBU 22.3
Any critiques would be much appreciated. Also, this is my first time using Beersmith, so hopefully all of the numbers are correct. I designed the beer to be a little too dark for the style.
Are there any spices that might be good in this beer? What temperature should I ferment at? Did I over do it with the specialty grains?