deepsouth
Well-Known Member
i'm a total noob to brewing and this is only my third beer, but here are my thoughts. i'm getting the base recipe out of "brewing classic styles", but changing it up a bit..... (i should be doing a full boil on this as i'm getting a bayou classic and a 10 gallon pot before brewing it.)
extracts
9 lbs pilsner lme
1 lb cane sugar
1 lb wheat lme
.5 lb munich lme
steeping grains
2 oz caramunich
hops
2 oz hallertau (60 min.)
1 oz warrior (20 min.)
1 oz hallertau (flameout)
yeast
wyeast 3724 belgian saison x 3 (or appropriate starter)
california ale or dry champagne yeast (in secondary)
secondary
3 -4 cups of watermellon juice (strained)
how does this sound?
how much water should i start out with doing a full boil?
should i use liquid or dry malt extract? would the number of pounds be equal regarless of which?
how many days would you recommend in primary? secondary?
which yeast should i use in secondary? i'm leaning toward the champagne yeast.
any thoughts or criticisms are welcomed and appreciated.
thanks in advance.
peace
jason
extracts
9 lbs pilsner lme
1 lb cane sugar
1 lb wheat lme
.5 lb munich lme
steeping grains
2 oz caramunich
hops
2 oz hallertau (60 min.)
1 oz warrior (20 min.)
1 oz hallertau (flameout)
yeast
wyeast 3724 belgian saison x 3 (or appropriate starter)
california ale or dry champagne yeast (in secondary)
secondary
3 -4 cups of watermellon juice (strained)
how does this sound?
how much water should i start out with doing a full boil?
should i use liquid or dry malt extract? would the number of pounds be equal regarless of which?
how many days would you recommend in primary? secondary?
which yeast should i use in secondary? i'm leaning toward the champagne yeast.
any thoughts or criticisms are welcomed and appreciated.
thanks in advance.
peace
jason