Hello,
I'm working on another session saison, and I'm wondering if I could use Munich malt as the sole base malt to get it into the appropriate color range, but without getting too much melanoidin. Also, I've seen some saison recipes call for flaked oats, which doesn't seem to-style for me, but may help with mouthfeel. Here's what I've got so far:
6 gallons, 85% efficiency
Brew-In-A-Bag, No-Chill
Per BrewTarget 2.0.1:
OG: 1.029
FG: 1.006 (possibly lower)
ABV: 2.9% (possibly higher)
IBU: 15.6
SRM: 6.5
BU:GU: .55
5 lb Munich malt (9°L)
.5 lb flaked oats (for mouthfeel, but could be dropped for something else)
3 oz Acid malt (for pH)
.125 oz Belma (12.1% AA, whole leaf) - FWH, calculated as 30 min
1 oz Strisselspalt (2.0% AA, pellet) - Cube hop, calculated as 20 min
.25 oz Belma - Cube hop, calculated as 20 min
1 oz Strisselspalt - dry hop
1 oz Belma - dry hop
Wyeast 3711 French Saison
I'm working on another session saison, and I'm wondering if I could use Munich malt as the sole base malt to get it into the appropriate color range, but without getting too much melanoidin. Also, I've seen some saison recipes call for flaked oats, which doesn't seem to-style for me, but may help with mouthfeel. Here's what I've got so far:
6 gallons, 85% efficiency
Brew-In-A-Bag, No-Chill
Per BrewTarget 2.0.1:
OG: 1.029
FG: 1.006 (possibly lower)
ABV: 2.9% (possibly higher)
IBU: 15.6
SRM: 6.5
BU:GU: .55
5 lb Munich malt (9°L)
.5 lb flaked oats (for mouthfeel, but could be dropped for something else)
3 oz Acid malt (for pH)
.125 oz Belma (12.1% AA, whole leaf) - FWH, calculated as 30 min
1 oz Strisselspalt (2.0% AA, pellet) - Cube hop, calculated as 20 min
.25 oz Belma - Cube hop, calculated as 20 min
1 oz Strisselspalt - dry hop
1 oz Belma - dry hop
Wyeast 3711 French Saison