So I'm looking for some thoughts on a brew day I'm trying to plan. I don't get the chance to brew regularly, so I tend to do it in spurts. I'm thinking of doing two mashes and mixing the worts in different proportions to make 3 different beers.
Wort A:
50% Rye
50% Munich or Vienna
Double or Triple decoction
aim for mash out at 1.040
should be around 5 gallons 2 quarts 1 pint
Wort B:
100% Pilsner
Single Infusion at 148 F
aim for mash out at 1.040
should be around 3 gallons
-----------------------------------------
Saison
Boil down to 1 gallon in fermenter
25% wort A - 15 points of sugar - 0 gallon 1 quart 1 pint
75% wort B - 45 points of sugar - 1 gallon 0 quart 1 pint
~ 1 lb sugar or a little honey - 6 points
OG 1.066
FG 1.013?
Grist Percentages
Pilsner 66.67%
Rye 11.36%
Munich 11.36%
Sugar 9.09%
Wyeast French Saison - WY3711
-----------------------------------------
Roggenbier
Boil then top off if necessary to 3 gallons in fermenter
100% Wort A - 135 points - 3 gallon 1 quart 1 pint
OG 1.045
FG 1.011?
Grist Percentages
Rye 50%
Munich 50%
15 IBU with a single bittering hop addition and no flavor or aroma hops
Wyeast Weihenstephan Weizen - WY3068
Fermenting on the cooler side to bring out the clove esters and suppress the banana esters
-----------------------------------------
Rye Session Pale Ale
Boil as if it were an extract recipe and top off to 5 gallons in fermenter
50% Wort A - 75 points - 1 gallon 3 quart 1 pint
50% Wort B - 75 points - 1 gallon 3 quart 1 pint
OG 1.030
FG 1.007?
Pilsner 50%
Rye 25%
Munich 25%
-----------------------------------------
So my grain totals are:
120 points worth of Pilsner malt - 4.57 lbs at 75% efficiency assuming 35 points per pound at 100%
112.5 points worth of Rye malt - 4.29 pounds at 75% efficiency assuming 35 points per pound at 100%
112.5 points worth of Munich/Vienna malt - 4.29 pounds at 75% efficiency assuming 35 points per pound at 100%
-----------------------------------------
For the saison, I'm not sure what hops I could use to give it an interesting flavor and aroma profile. I'm looking for something on the low side for IBU's for the style at 20-25. I've only ever used noble hops, so I have no idea what amazing flavors I could get using some of the other varieties of hops for flavor or aroma.
For the session beer I'm worried about going overboard. I don't want to be heavy handed with the hops. I'm looking for a crisp bitterness but nothing blistering. Given the low OG of the beer I'm just not sure how many IBU's I should aim for, or what type of hop flavors I should try to add since there probably won't be that much malt flavor in the beer. I'm also debating whether I want to pick a yeast that is neutral or one with an interesting flavor profile.
Wort A:
50% Rye
50% Munich or Vienna
Double or Triple decoction
aim for mash out at 1.040
should be around 5 gallons 2 quarts 1 pint
Wort B:
100% Pilsner
Single Infusion at 148 F
aim for mash out at 1.040
should be around 3 gallons
-----------------------------------------
Saison
Boil down to 1 gallon in fermenter
25% wort A - 15 points of sugar - 0 gallon 1 quart 1 pint
75% wort B - 45 points of sugar - 1 gallon 0 quart 1 pint
~ 1 lb sugar or a little honey - 6 points
OG 1.066
FG 1.013?
Grist Percentages
Pilsner 66.67%
Rye 11.36%
Munich 11.36%
Sugar 9.09%
Wyeast French Saison - WY3711
-----------------------------------------
Roggenbier
Boil then top off if necessary to 3 gallons in fermenter
100% Wort A - 135 points - 3 gallon 1 quart 1 pint
OG 1.045
FG 1.011?
Grist Percentages
Rye 50%
Munich 50%
15 IBU with a single bittering hop addition and no flavor or aroma hops
Wyeast Weihenstephan Weizen - WY3068
Fermenting on the cooler side to bring out the clove esters and suppress the banana esters
-----------------------------------------
Rye Session Pale Ale
Boil as if it were an extract recipe and top off to 5 gallons in fermenter
50% Wort A - 75 points - 1 gallon 3 quart 1 pint
50% Wort B - 75 points - 1 gallon 3 quart 1 pint
OG 1.030
FG 1.007?
Pilsner 50%
Rye 25%
Munich 25%
-----------------------------------------
So my grain totals are:
120 points worth of Pilsner malt - 4.57 lbs at 75% efficiency assuming 35 points per pound at 100%
112.5 points worth of Rye malt - 4.29 pounds at 75% efficiency assuming 35 points per pound at 100%
112.5 points worth of Munich/Vienna malt - 4.29 pounds at 75% efficiency assuming 35 points per pound at 100%
-----------------------------------------
For the saison, I'm not sure what hops I could use to give it an interesting flavor and aroma profile. I'm looking for something on the low side for IBU's for the style at 20-25. I've only ever used noble hops, so I have no idea what amazing flavors I could get using some of the other varieties of hops for flavor or aroma.
For the session beer I'm worried about going overboard. I don't want to be heavy handed with the hops. I'm looking for a crisp bitterness but nothing blistering. Given the low OG of the beer I'm just not sure how many IBU's I should aim for, or what type of hop flavors I should try to add since there probably won't be that much malt flavor in the beer. I'm also debating whether I want to pick a yeast that is neutral or one with an interesting flavor profile.
