RayZab
Well-Known Member
Hey everyone,
I'm going to be trying my first partial mash coming up and am looking to try a Saison. Below is the recipe I put together and had a few questions. Please feel free to leave any additional comments if you think the recipe might be off a little, I'm trying to learn as much as I can.
Recipe Type: Partial Mash
Yeast: WLP565 (Belgian Saison I)
Batch Size (Gallons): 5
Original Gravity: 1.050
Final Gravity: 1.013 (hoping to drive it lower)
IBU: 24.0
ABV: 4.9%
Boiling Time (Minutes): 90 or 60?
Color: 3.8
Partial Mash @ 148 F
Primary Fermentation (# of Days & Temp): 3 weeks or until 565 finishes, inoculating at 66F and letting free-rise into the 80s
3 lb Pilsen Light DME (42.9%)
1.75 lb Pilsner malt (25%)
1 lb Vienna Malt (14.3%)
0.75 lb White Wheat Malt (10.7%)
0.5 lb Dextrose (7.1%)
0.7 oz Sterling, 60 min (15.8 IBU)
1 oz Sterling, 10 min (8.2 IBU)
1 oz Sterling, 0 min (0 IBU)
So my couple of questions:
1) Is a 90 min boil necessary if the grain bill is only 25% pilsner malt? Or am I okay with a 60 min boil?
2) Since I'm doing partial mash and DME with WLP565 is 0.5 lb Dextrose enough to help dryout the beer? I'm also going to warm the yeast to help drive attenuation, but wasn't sure if the DME will affect that more
3) Should I switch to a more traditional hop like Styrian Goldings or is Sterling/Saaz pretty good with WLP565?
Thanks!
Ray
I'm going to be trying my first partial mash coming up and am looking to try a Saison. Below is the recipe I put together and had a few questions. Please feel free to leave any additional comments if you think the recipe might be off a little, I'm trying to learn as much as I can.
Recipe Type: Partial Mash
Yeast: WLP565 (Belgian Saison I)
Batch Size (Gallons): 5
Original Gravity: 1.050
Final Gravity: 1.013 (hoping to drive it lower)
IBU: 24.0
ABV: 4.9%
Boiling Time (Minutes): 90 or 60?
Color: 3.8
Partial Mash @ 148 F
Primary Fermentation (# of Days & Temp): 3 weeks or until 565 finishes, inoculating at 66F and letting free-rise into the 80s
3 lb Pilsen Light DME (42.9%)
1.75 lb Pilsner malt (25%)
1 lb Vienna Malt (14.3%)
0.75 lb White Wheat Malt (10.7%)
0.5 lb Dextrose (7.1%)
0.7 oz Sterling, 60 min (15.8 IBU)
1 oz Sterling, 10 min (8.2 IBU)
1 oz Sterling, 0 min (0 IBU)
So my couple of questions:
1) Is a 90 min boil necessary if the grain bill is only 25% pilsner malt? Or am I okay with a 60 min boil?
2) Since I'm doing partial mash and DME with WLP565 is 0.5 lb Dextrose enough to help dryout the beer? I'm also going to warm the yeast to help drive attenuation, but wasn't sure if the DME will affect that more
3) Should I switch to a more traditional hop like Styrian Goldings or is Sterling/Saaz pretty good with WLP565?
Thanks!
Ray