Feedback on this Belgian Saison Recipe please!

[terrenum]

Good day,

Planning on brewing this Saison in the next few days.
I know the Amarillo hops is not typical for this style but all the saison I tried using this hops were simply amazing; the tropical flavour seemed to balance the bitter orange peel nicely.

Planning to add the Oak cubes in secondary for 2 weeks and will soak them in Sauvignon Blanc to get the tropical/grassy touch (if any comes thru); trying to get a bit of a wine touch & feel to the beer

Also, anyone has a good water profile for Saison?

thanks for you help and feedback.

p.s.: This is for a 10 Gallons recipe

Kettle Volume: 48.55 L (S.G.: 1.040)
Boil Duration: 1.5 hr
Evaporation: 6.34 L
Final Volume: 40.53 L (S.G.: 1.048)
Efficiency: 70.0%
Attenuation: 85.0%
Evap/Hour: 4.23 L
Ingredients:
3.75 kg (39.5%) Belgian Pale
4.25 kg (44.7%) Belgian Pils
1.5 kg (15.8%) German Wheat Malt Dark
35.0 g (62.5%) Amarillo (10.0%) - added during boil, boiled 60.0 min
11.0 g (19.6%) Amarillo (10.0%) - added during boil, boiled 20.0 min
10.0 g (17.9%) Amarillo (10.0%) - added during boil, boiled 0.0 min
56.0 g Bitter Curacao/Bitter Orange (Peel) - added during boil, boiled 3.0 min
0.0 g 5.2 pH Stabilizer - added during boil, boiled 0.0 min
112.0 g Oak Wood Chips - added dry to secondary fermenter
Style:
Recipe
Original Gravity: 1.048
Terminal Gravity: 1.007
Color: 6.52 °SRM
Alcohol: 5.35%
Bitterness: 25.4

 

[terrenum]

ANy comments???

Good day,

Planning on brewing this Saison in the next few days.
I know the Amarillo hops is not typical for this style but all the saison I tried using this hops were simply amazing; the tropical flavour seemed to balance the bitter orange peel nicely.

Planning to add the Oak cubes in secondary for 2 weeks and will soak them in Sauvignon Blanc to get the tropical/grassy touch (if any comes thru); trying to get a bit of a wine touch & feel to the beer

Also, anyone has a good water profile for Saison?

thanks for you help and feedback.

p.s.: This is for a 10 Gallons recipe

Kettle Volume: 48.55 L (S.G.: 1.040)
Boil Duration: 1.5 hr
Evaporation: 6.34 L
Final Volume: 40.53 L (S.G.: 1.048)
Efficiency: 70.0%
Attenuation: 85.0%
Evap/Hour: 4.23 L
Ingredients:
3.75 kg (39.5%) Belgian Pale
4.25 kg (44.7%) Belgian Pils
1.5 kg (15.8%) German Wheat Malt Dark
35.0 g (62.5%) Amarillo (10.0%) - added during boil, boiled 60.0 min
11.0 g (19.6%) Amarillo (10.0%) - added during boil, boiled 20.0 min
10.0 g (17.9%) Amarillo (10.0%) - added during boil, boiled 0.0 min
56.0 g Bitter Curacao/Bitter Orange (Peel) - added during boil, boiled 3.0 min
0.0 g 5.2 pH Stabilizer - added during boil, boiled 0.0 min
112.0 g Oak Wood Chips - added dry to secondary fermenter
Style:
Recipe
Original Gravity: 1.048
Terminal Gravity: 1.007
Color: 6.52 °SRM
Alcohol: 5.35%
Bitterness: 25.4

 

[kingwood-kid]

You have a lot of different flavors going on with Amarillo, wine-soaked oak, orange peel and saison yeast. They might be great together; they might not. I'd probably choose between the orange peel and the oak. I prefer my saisons a little simpler, but to each his own. What yeast were you planning on using?

 

[terrenum]

I was planning on trying 2 different straiins

Wlp585 belgian saison III
And
Wlp644 brett brux trois

This recipe is based on Goose Island Sofie beer. It is aged in white wine barrel and has orange peel and single hop amarillo....it is an amazing beer