LTBradley
New Member
Greetings!
I've been researching recipes and guides for a strawberry saison I'm looking to brew for a competition in 2020. I'm very much still in the planning stage right now, but I'd like some ideas about using ginger and honey with this recipe. Currently, I'm working off a recipe that I found online, so I am open to any and all suggestions/ideas regarding the recipe and process.
Here is what I have so far:
Grains/Fermentables
Infusion Step: Mash at 150 °F (66 °C) for 60 minutes.
Recommended Sparge: 170 °F (77 °C)
Gently crush and freeze strawberries, then add to sanitized carboy, allow to thaw then rack on top.
Hold in primary fermentor for 14 days at 75 °F (24 °C).
Transfer to secondary fermentor for 7 days at 75 °F (24 °C).
Allow to carbonate and age for 14 days at 75 °F (24 °C).
I've been researching recipes and guides for a strawberry saison I'm looking to brew for a competition in 2020. I'm very much still in the planning stage right now, but I'd like some ideas about using ginger and honey with this recipe. Currently, I'm working off a recipe that I found online, so I am open to any and all suggestions/ideas regarding the recipe and process.
Here is what I have so far:
- Batch Size: 3 gal (11.4 L)
- Boil Size: 4 gal (15.1 L)
- Boil Time: 60 mins
Grains/Fermentables
- 4 lbs (1.81 kg) Belgian Pilsner 2-Row (2 °L)
- 1.5 lbs (0.68 kg) Belgian Wheat (2 °L)
- 2 oz (56.7 g) Crystal 30 (30 °L)
- Hops
- 0.5 oz (14.17 g) Willamette Pellet 8.15% AA (First Wort - 60 mins)
- 0.25 oz (7.09 g) Willamette 8.15% AA (Boil - 10 mins)
- 2.5 lbs (1.13 kg) Fresh Strawberries (Secondary)
- French Ale Yeast (Whitelabs WLP072) (Liquid)
Infusion Step: Mash at 150 °F (66 °C) for 60 minutes.
Recommended Sparge: 170 °F (77 °C)
Gently crush and freeze strawberries, then add to sanitized carboy, allow to thaw then rack on top.
Hold in primary fermentor for 14 days at 75 °F (24 °C).
Transfer to secondary fermentor for 7 days at 75 °F (24 °C).
Allow to carbonate and age for 14 days at 75 °F (24 °C).
