Prionburger
Well-Known Member
- Joined
- Aug 27, 2008
- Messages
- 173
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Throwing a Brown Saison together. Grain bill is inspired by some Dubbel recipes I've seen, but toned down to account for the dryness of Saison yeast strains. I want it to have a slight raisiny flavor from the special B, Saison yeastiness, and a slight roasty aroma when you exhale after a sip (like some American brown ales). Here's what I have so far:
6 gallons:
Expected OG: 1.052 expected FG: ~1.008-1.010???
11 SRM
10.5 Lb Belgian pilsner
1.25 Lb wheat malt
0.25 Lb Caramunich
0.25 Lb special B
1 oz domestic chocolate malt
Mashing at 148f for 1.5 hours
~20 Ibus of Saaz (Czech) 2/3 bittering 1/3 flavor. Maybe I should go for less Ibus?
Wyeast 3725 Biere de Garde (sourced from Fantome) Going to start fermenting at 70f and maybe end at 80f
Any suggestions? I have almost no idea what I'm doing.
6 gallons:
Expected OG: 1.052 expected FG: ~1.008-1.010???
11 SRM
10.5 Lb Belgian pilsner
1.25 Lb wheat malt
0.25 Lb Caramunich
0.25 Lb special B
1 oz domestic chocolate malt
Mashing at 148f for 1.5 hours
~20 Ibus of Saaz (Czech) 2/3 bittering 1/3 flavor. Maybe I should go for less Ibus?
Wyeast 3725 Biere de Garde (sourced from Fantome) Going to start fermenting at 70f and maybe end at 80f
Any suggestions? I have almost no idea what I'm doing.