Planning a saison d’hiver as my second all grain brew and looking for some feedback on my recipe. I’m sure that there is a more Abbey-style recipe (special b, aromatic, D-90 or 120…) that would be delicious, but I have a dubble and BDSA in bottles right now, so I want some different right now. Maybe I’ll brew a version like that next winter. Here is what I’m thinking:
8# Maris Otter
3# Munich
1# crystal rye
0.25# chocolate rye
0.5 oz Aramis @60 min
1 oz Aramis @10 min
0.5 oz Aramis @5 min
Mash @148
Ferment with either wy3711 or copitch wl565 and wy3724 per maltose falcon’s recommendation.
would appreciate any notes!
8# Maris Otter
3# Munich
1# crystal rye
0.25# chocolate rye
0.5 oz Aramis @60 min
1 oz Aramis @10 min
0.5 oz Aramis @5 min
Mash @148
Ferment with either wy3711 or copitch wl565 and wy3724 per maltose falcon’s recommendation.
would appreciate any notes!