Hello everyone, first time I'm posting here and I'm looking for feedback on a recipe. I got my hand on some french hops with peculiar flavor profiles: Mistral and Barbe-Rouge, and plan to do a french-ingredients-based IPA with those. I was thinking about doing something inspired by both Brut IPA and Belgian IPA: use a French Saison yeast to get a dry beer but with a fruity yeast profile. Please keep in mind that I'm still pretty much a beginner in brewing and I might be missing some key points.
Type: All Grain
5L/1 Gallon batch (I brew small for the moment, I'm still experimenting and learning a lot)
Grain Bill
------------
For the grain bill I was thinking about trying to get a highly fermentable wort with something like this:
80% Pilsner malt
10% Vienna malt
10% Wheat malt
The goal is to aim for an OG of 1.060 and (hopefully) an FG of 1.005 for a ~7% ABV. I might be a bit optimistic here but this is what I have seen other people getting with this yeast. I kept the bill simple but I wondered if a diastatic yeast like the French Saison yeast could also manage to break done some specialty malt in small quantities?
Water Profile
------------------
I started to really look into water chemistry recently so I won't do anything complex. I have a quite soft water to work as a base and I was thinking about getting a sulfate/chloride profile of 100ppm/100ppm to get started and experiment more later on.
Mash
----------
To get a highly fermentable wort, I was thinking of going with a step mash (inspired by typical belgian step mash):
Hop Additions
--------------
Mistral gives melon, citrusy, muscat grape notes.
Barbe-Rouge gives some nice red berry aromas but, from what I've read, could easily be hidden by other notes if not put in sufficient quantities.
For a 1 gallon batch:
5g (0.18oz) Mistral (7.5%AA) @ 15 minutes
5g (0.18oz) Barbe-Rouge (8.5%AA) @ 15 minutes
3g (0.1oz) Mistral (7.5%AA) @ flameout
5g (0.18oz) Barbe-Rouge (8.5%AA) @ flameout
3g (0.1oz) Mistral @ dry-hop
5g (0.18oz) Barbe-Rouge @ dry-hop
That should give me a bit more than 30 IBU. As it is a dry beer I try to keep the IBU low enough.
Yeast
--------
Concerning the French Saison yeast, I've never used it but was told the flavor is quite strong and I'm afraid the peppery notes could eclipse the hops? It could also enhance the fruitiness of Mistral and Barbe-Rouge hop, I have no idea, I guess that's what experimentation is for.
Feel free to give any feedback. I've followed some IPA recipes but never made my own so far so I'm really looking for useful tips and advice! Thanks!
Type: All Grain
5L/1 Gallon batch (I brew small for the moment, I'm still experimenting and learning a lot)
Grain Bill
------------
For the grain bill I was thinking about trying to get a highly fermentable wort with something like this:
80% Pilsner malt
10% Vienna malt
10% Wheat malt
The goal is to aim for an OG of 1.060 and (hopefully) an FG of 1.005 for a ~7% ABV. I might be a bit optimistic here but this is what I have seen other people getting with this yeast. I kept the bill simple but I wondered if a diastatic yeast like the French Saison yeast could also manage to break done some specialty malt in small quantities?
Water Profile
------------------
I started to really look into water chemistry recently so I won't do anything complex. I have a quite soft water to work as a base and I was thinking about getting a sulfate/chloride profile of 100ppm/100ppm to get started and experiment more later on.
Mash
----------
To get a highly fermentable wort, I was thinking of going with a step mash (inspired by typical belgian step mash):
- (A protein rest?)
- 45 minutes at 145°F/63°C
- 30 minutes at 154°F/68°C
- No mash out
Hop Additions
--------------
Mistral gives melon, citrusy, muscat grape notes.
Barbe-Rouge gives some nice red berry aromas but, from what I've read, could easily be hidden by other notes if not put in sufficient quantities.
For a 1 gallon batch:
5g (0.18oz) Mistral (7.5%AA) @ 15 minutes
5g (0.18oz) Barbe-Rouge (8.5%AA) @ 15 minutes
3g (0.1oz) Mistral (7.5%AA) @ flameout
5g (0.18oz) Barbe-Rouge (8.5%AA) @ flameout
3g (0.1oz) Mistral @ dry-hop
5g (0.18oz) Barbe-Rouge @ dry-hop
That should give me a bit more than 30 IBU. As it is a dry beer I try to keep the IBU low enough.
Yeast
--------
Concerning the French Saison yeast, I've never used it but was told the flavor is quite strong and I'm afraid the peppery notes could eclipse the hops? It could also enhance the fruitiness of Mistral and Barbe-Rouge hop, I have no idea, I guess that's what experimentation is for.
Feel free to give any feedback. I've followed some IPA recipes but never made my own so far so I'm really looking for useful tips and advice! Thanks!