Hey guys,
Looking at attempting my first Sour Saison. My idea is to make two batches of the recipe below and in one of them I plan to add cherries to the secondary by re-hydrating dried cherries (amount still TBD) for about two weeks prior to bottling. Thoughts on my recipe below?
My plan is too mash at 152 for 1 hr with a 90 minute boil. Not sure what an "ideal" bitterness/SG ratio is, but currently Im at 0.451. Also I am looking at replacing the Wyeast 3711 with Danstar Belle Saison yeast. My fermentation plan is to ferment for 3 days around 65 degrees and then ramp the temp up to about 75 degrees for 3 to 4 weeks, rack to secondary and age at room temp for a year.
Recipe Specifications
--------------------------
Boil Size: 7.98 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.056 SG
Estimated Color: 5.0 SRM
Estimated IBU: 25.4 IBUs
Brewhouse Efficiency: 77.00 %
Est Mash Efficiency: 88.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 81.0 %
1 lbs 4.0 oz Wheat Malt, Ger (2.0 SRM) Grain 2 11.9 %
12.0 oz Munich Malt - 20L (20.0 SRM) Grain 3 7.1 %
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 4 18.6 IBUs
1.00 oz Willamette [5.50 %] - Boil 10.0 min Hop 5 6.7 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 6 -
1.0 pkg Roselare Belgian Blend (Wyeast Labs #376 Yeast 7 -
Looking at attempting my first Sour Saison. My idea is to make two batches of the recipe below and in one of them I plan to add cherries to the secondary by re-hydrating dried cherries (amount still TBD) for about two weeks prior to bottling. Thoughts on my recipe below?
My plan is too mash at 152 for 1 hr with a 90 minute boil. Not sure what an "ideal" bitterness/SG ratio is, but currently Im at 0.451. Also I am looking at replacing the Wyeast 3711 with Danstar Belle Saison yeast. My fermentation plan is to ferment for 3 days around 65 degrees and then ramp the temp up to about 75 degrees for 3 to 4 weeks, rack to secondary and age at room temp for a year.
Recipe Specifications
--------------------------
Boil Size: 7.98 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.056 SG
Estimated Color: 5.0 SRM
Estimated IBU: 25.4 IBUs
Brewhouse Efficiency: 77.00 %
Est Mash Efficiency: 88.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 81.0 %
1 lbs 4.0 oz Wheat Malt, Ger (2.0 SRM) Grain 2 11.9 %
12.0 oz Munich Malt - 20L (20.0 SRM) Grain 3 7.1 %
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 4 18.6 IBUs
1.00 oz Willamette [5.50 %] - Boil 10.0 min Hop 5 6.7 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 6 -
1.0 pkg Roselare Belgian Blend (Wyeast Labs #376 Yeast 7 -