I'm trying to work on a Saison recipe, in which I plan on adding adjuncts to, but first I need to make sure that I have a solid Saison base. I'll likely brew it base before I decide to experiment with it. All I've been hearing is how this yeast strand dries brews out. Will I even need that Corn Sugar, for example? Should I expect it to reach about 7% without it?
Any help would me much appreciated. Thanks.
7 gallon boil, yielding 5.5 gallon batch
Estimated OG: 1.064
Estimated FG: 1.012
Color: 7 SRM
IBU: 24
ABV: 6.9%
65% 8.0 lbs Pilsner (2 Row) German
12% 1.5 lbs Munich Malt - 20L
8% 1.0 lbs Corn Sugar (Dextrose)
8% 1.0 lbs Vienna Malt
4% 0.5 lbs CaraPils
2% 0.25 lbs White Wheat Malt
0.5 oz Citra (12.3%) @ FWH
0.5 oz EKG (7.2%) @ 5 min
Wyeast French Saison (3711) - Starter
Any help would me much appreciated. Thanks.
7 gallon boil, yielding 5.5 gallon batch
Estimated OG: 1.064
Estimated FG: 1.012
Color: 7 SRM
IBU: 24
ABV: 6.9%
65% 8.0 lbs Pilsner (2 Row) German
12% 1.5 lbs Munich Malt - 20L
8% 1.0 lbs Corn Sugar (Dextrose)
8% 1.0 lbs Vienna Malt
4% 0.5 lbs CaraPils
2% 0.25 lbs White Wheat Malt
0.5 oz Citra (12.3%) @ FWH
0.5 oz EKG (7.2%) @ 5 min
Wyeast French Saison (3711) - Starter