Can you comment how the yeasts turned out? Ive been considering making this with the American Saison yeast.I ended up brewing a variation of this recipe over the weekend. I am limited on 10 gallons for mash volume and brewed 10 gallons with this recipe. 25.5 lbs of grain is pretty much max capacity. Was thinking about adding corn sugar, but forgot about it. 1.065 OG
19 lbs breiss 2-row 74%
5.5 flaked maize 22%
1 lbs white wheat 4%
7 g CACL 5g Gypsum in mash
1tsp lactic acid 88% per 8 gallons of sparge water
Mashed at 154 for over 60 minutes or so getting stuff ready.
Possibly could have used my sous vide to step up water temperatures, but I don't have a pump system.
How necessary is the step mash with flaked corn anyways?
1.25 oz CTZ 60 minutes 28 ibu
1 oz simcoe 10 minutes 7.5 ibu
2 oz amarillo 5 minutes 5 ibu
2 oz amarillo 40 minute hopstand
Probably dry hopping with a 1-2 oz per gallon amarillo.
Splitting my batch with Omega American farmhouse and Wyeast 3724. I made starters for both, but may set some aside for saving those yeast cultures.
Still debating ferment temps, but its about 65 right now and I am bout to oxygenate and pitch. Probably will let it free rise in steps the next few days or so.
Should have read the thread before making it, but my ingredients were pretty much decided already. Will see if CTZ is overkill. Didn't see magnum in my freezer at the time.