rjstew
Well-Known Member
I'm getting married in April and will be brewing 15 gallons of a saison and IPA for the wedding. I'll post another thread about the IPA, as that's a completely different animal.
I'm looking for a dry easy drinking saison. Little bit of floral from American hops. Something nice for Spring.
Thoughts on the recipe below? This is only a 5 gallon test batch. I'm going to scale up for the 15 gallons. Obviously I won't have enough time to do the test batch, let it ferment out (3724 takes a long time) and condition, so I'll just have to take my chances and brew the full batch next week.
Fermentation temp schedule: Start at 72 F, ramp to 83 F over the course of 5 days, and let it go for about 3 weeks before bringing it back down to 72 F. Total of 30 days in the fermenter.
1.056OG
1.012FG
30IBU
2SRM
5.7%ABV
0.54Balance
Fermentables
Amount Fermentable Maltster Use PPG Color
6.0 lb Pilsner (DE) Any Mash 38 1 °L
2.0 lb Wheat Malt (DE) Any Boil 37 2 °L
1.25 lb Vienna (DE) Any Mash 37 4 °L
1.0 lb Dextrose (Corn Sugar) Any Boil 46 0 °L
Hops
Amount Hop Time Use Form AA
0.35 oz Centennial (US) 60 min Boil Pellet 10.5%
0.5 oz Amarillo (US) 20 min Boil Pellet 9.3%
0.5 oz Centennial (US) 20 min Boil Pellet 10.5%
0.5 oz Ahtanum (US) 0 min Boil Pellet 6.0%
0.5 oz Amarillo (US) 0 min Boil Pellet 9.3%
0.5 oz Centennial (US) 0 min Boil Pellet 10.5%
Yeasts
Name Lab/Product Attenuation
Belgian Saison Yeast Wyeast 3724 78.0%
Stats
Batch & Boil
Batch Size
5.5 gal
Boil Time
60 min
Mash
Efficiency
75.0%
I'm looking for a dry easy drinking saison. Little bit of floral from American hops. Something nice for Spring.
Thoughts on the recipe below? This is only a 5 gallon test batch. I'm going to scale up for the 15 gallons. Obviously I won't have enough time to do the test batch, let it ferment out (3724 takes a long time) and condition, so I'll just have to take my chances and brew the full batch next week.
Fermentation temp schedule: Start at 72 F, ramp to 83 F over the course of 5 days, and let it go for about 3 weeks before bringing it back down to 72 F. Total of 30 days in the fermenter.
1.056OG
1.012FG
30IBU
2SRM
5.7%ABV
0.54Balance
Fermentables
Amount Fermentable Maltster Use PPG Color
6.0 lb Pilsner (DE) Any Mash 38 1 °L
2.0 lb Wheat Malt (DE) Any Boil 37 2 °L
1.25 lb Vienna (DE) Any Mash 37 4 °L
1.0 lb Dextrose (Corn Sugar) Any Boil 46 0 °L
Hops
Amount Hop Time Use Form AA
0.35 oz Centennial (US) 60 min Boil Pellet 10.5%
0.5 oz Amarillo (US) 20 min Boil Pellet 9.3%
0.5 oz Centennial (US) 20 min Boil Pellet 10.5%
0.5 oz Ahtanum (US) 0 min Boil Pellet 6.0%
0.5 oz Amarillo (US) 0 min Boil Pellet 9.3%
0.5 oz Centennial (US) 0 min Boil Pellet 10.5%
Yeasts
Name Lab/Product Attenuation
Belgian Saison Yeast Wyeast 3724 78.0%
Stats
Batch & Boil
Batch Size
5.5 gal
Boil Time
60 min
Mash
Efficiency
75.0%