Grisette recipe

[MarcoEsquandolas]

I'm putting together a Grisette recipe for this Sunday, something simple, with the idea for a pretty traditional ~4.5 % ABV French-inspired Saison, letting the yeast character shine (starter w WLP3711 + WLP375 French White Wine pitched together).

I'm thinking:

70% European Pilsner
20% Malted Wheat
3% Unmalted Wheat
7% Acidulated Malt

Bittering: Hallertauer to ~20 IBU
Finishing: full leaf Hallertauer and/or Saaz

Any thoughts on those proportions of grain? How to hop it? Any other considerations on how to re-create an authentic Grisette?

 

[TheAleRunner]

I just brewed my first attempt at a Grisette last weekend. My 5 gallon batch recipe was:

5 lbs Pilsner
3 lbs White wheat
1 lbs Vienna
4 oz Acidulated malt

Hopped with 1 oz Saaz at 60 minutes and 1 oz Jarrylo at 5 minutes.

3711 yeast as well.

I'll know how it turns out in a week or so. It appears to have finished fermenting, so I'll let it clean up and give it a try late next week.

 

[MarcoEsquandolas]

Jarrylo is an interesting choice. What are your thoughts there?