tennesseean_87
Well-Known Member
Have an event coming in June to commemorate, and I want to brew a Saison to age until then, and maybe save a few bottles for another year or two. I want it to be big but drinkable in the summer. Below are my thoughts, and I appreciate input.
Grist: (OG: 1.090)
55% German Pils (I have a whole sack)
24% White Wheat
12% Table Sugar
6% Vienna (or maybe light Munich)
3% Caramel 20
Hops: nothing over the top, probably bittering only to 40 IBU or so.
Yeast: 3724--I have it on hand (automated temp control, stir plate, and pure O2 mean no worries about stalling). Alternatively, I could use 1214 to make a Triple. I am also thinking of using lacto to either kettle sour the whole batch slightly, or blending in some aggressively soured beer at bottling. I am not yet comfortable with Brett (no room for extra equipment), so kettle souring is going to be the way to go for me. It works well with the citrus addition (see below).
Other: I plan on steeping Citrus zest and maybe some coriander in the priming sugar at bottling time. I could possibly dry hop just before bottling as well. Oak is another option, but I'm not sure how it would pair with the citrus addition.
So how do I need to change this to make it the best? What are your water recommendations (I'm thinking a smidge of Sulfate around 50ppm, and some CaCl)? How would you sour and what are your tips on the extras? Thanks!
Grist: (OG: 1.090)
55% German Pils (I have a whole sack)
24% White Wheat
12% Table Sugar
6% Vienna (or maybe light Munich)
3% Caramel 20
Hops: nothing over the top, probably bittering only to 40 IBU or so.
Yeast: 3724--I have it on hand (automated temp control, stir plate, and pure O2 mean no worries about stalling). Alternatively, I could use 1214 to make a Triple. I am also thinking of using lacto to either kettle sour the whole batch slightly, or blending in some aggressively soured beer at bottling. I am not yet comfortable with Brett (no room for extra equipment), so kettle souring is going to be the way to go for me. It works well with the citrus addition (see below).
Other: I plan on steeping Citrus zest and maybe some coriander in the priming sugar at bottling time. I could possibly dry hop just before bottling as well. Oak is another option, but I'm not sure how it would pair with the citrus addition.
So how do I need to change this to make it the best? What are your water recommendations (I'm thinking a smidge of Sulfate around 50ppm, and some CaCl)? How would you sour and what are your tips on the extras? Thanks!
