beerhoppitus
Member
So Im thinking of brewing a Saison this weekend. I tried to put together a recipe from scratch so if anyone could chime in and let me know how it sounds and if im within the boundaries of the style Id appreciate it.
9# Belgian Pilsner malt
2# German Munich
½# Rye malt
½# Belgian Aromatic Malt
½# Belgian Special B
½# White wheat
1 # Cara Pils
1oz German Spalt @ 60 mins
1oz German Hersbrucker 15mins
Paradise Seeds @ flame out
Coriander Seeds @ Flame out
Wyeast 3711 French Saison
Im thinking about adding some sugar to this as well, maybe 1 cup at flame out? I've heard it gives the beer more of a dry taste, not completely sure about that thou.
Also, more of a technique question. When I done my boil after i chill the wort, I generally strain the wort as it goes into the fermeter, I do this to get the hops out and to aerate the wort. Doing this with this brew would I also strain out the Paradise/Coriander seeds? Would I be better served adding them to the fermenter? Or just not straining this batch since Im using so few hops? Any thoughts or help would be appreciated.
Thanks in advance
9# Belgian Pilsner malt
2# German Munich
½# Rye malt
½# Belgian Aromatic Malt
½# Belgian Special B
½# White wheat
1 # Cara Pils
1oz German Spalt @ 60 mins
1oz German Hersbrucker 15mins
Paradise Seeds @ flame out
Coriander Seeds @ Flame out
Wyeast 3711 French Saison
Im thinking about adding some sugar to this as well, maybe 1 cup at flame out? I've heard it gives the beer more of a dry taste, not completely sure about that thou.
Also, more of a technique question. When I done my boil after i chill the wort, I generally strain the wort as it goes into the fermeter, I do this to get the hops out and to aerate the wort. Doing this with this brew would I also strain out the Paradise/Coriander seeds? Would I be better served adding them to the fermenter? Or just not straining this batch since Im using so few hops? Any thoughts or help would be appreciated.
Thanks in advance