acidrain23
Well-Known Member
I decided to try out the Biere de Mars style and here is what I came up with:
For 3 Gallons:
2 lbs Munich Malt
1 lb Two Row
1 lb Oats
1/2 lb Crystal (60L)
Mash grains in bag at 150F for 90M.
1 lb Light DME (20M)
1 lb Wheat DME (20M)
Saaz 1 oz- 60M
Saaz 1 oz- 10M
Lemon Peel (?) 5M
Lemon Balm (1/2 oz?) 5M
Yeast: Wyeast 3711 (French Saison)
Expected OG: 1.063
Expected FG: 1.018
" IBU: 24
" ABV: 5.8%
" SRM: 11
Couple of questions- how much lemon zest would be appropriate? Also, I have lemon balm listed here- I know lemon verbena is traditional, but I still have bags and bags of dried lemon balm from last years harvest- will this work? Probably will keep it to a 1/2 oz at the most.
Additionally, I'm skipping the Brett at the moment, but I was thinking of aging on some oak for a little of that barrel flavor. Good or bad idea?
For 3 Gallons:
2 lbs Munich Malt
1 lb Two Row
1 lb Oats
1/2 lb Crystal (60L)
Mash grains in bag at 150F for 90M.
1 lb Light DME (20M)
1 lb Wheat DME (20M)
Saaz 1 oz- 60M
Saaz 1 oz- 10M
Lemon Peel (?) 5M
Lemon Balm (1/2 oz?) 5M
Yeast: Wyeast 3711 (French Saison)
Expected OG: 1.063
Expected FG: 1.018
" IBU: 24
" ABV: 5.8%
" SRM: 11
Couple of questions- how much lemon zest would be appropriate? Also, I have lemon balm listed here- I know lemon verbena is traditional, but I still have bags and bags of dried lemon balm from last years harvest- will this work? Probably will keep it to a 1/2 oz at the most.
Additionally, I'm skipping the Brett at the moment, but I was thinking of aging on some oak for a little of that barrel flavor. Good or bad idea?