I haven't plugged the amounts into beersmith yet so these are just my approximations for the grains. I'd really like thoughts or suggestions for the hop bill. I want to keep this true to style as far as Ibus so 20-40 max. Shooting for an og of 1.050-55 with a fg in the 1.004-8 range as my goal is something in the 6.2-6.6 Abv range. Aiming for a real citrusy saison with nice aromatics and quenchable. So here's my thoughts and I'm open to anything if there's stuff I need to add or delete.
Pilsner
White wheat malt
Vienna
Flaked oats prob 1/4lb - 1/2lb max
1 lb Clear Belgian candi sugar
2oz Sweet orange peel at 10min left in boil
Hops I have Amarillo 7.2% aa, Nelson 12%aa, mandarina Bavaria 7.2%aa
Amarillo @30 min
Mandarina @ 10
Nelson @ 5
Nelson/mandarina/Amarillo hop stand
2oz dry hop
Yeast: wyeast 3711 fermented in high 60's for 2-3 days then placed in closet upstairs and let it rise as high as it'll go to finish out.
That's it. Love to hear thoughts.
Pilsner
White wheat malt
Vienna
Flaked oats prob 1/4lb - 1/2lb max
1 lb Clear Belgian candi sugar
2oz Sweet orange peel at 10min left in boil
Hops I have Amarillo 7.2% aa, Nelson 12%aa, mandarina Bavaria 7.2%aa
Amarillo @30 min
Mandarina @ 10
Nelson @ 5
Nelson/mandarina/Amarillo hop stand
2oz dry hop
Yeast: wyeast 3711 fermented in high 60's for 2-3 days then placed in closet upstairs and let it rise as high as it'll go to finish out.
That's it. Love to hear thoughts.