MarcoEsquandolas
Member
I'm putting together a Grisette recipe for this Sunday, something simple, with the idea for a pretty traditional ~4.5 % ABV French-inspired Saison, letting the yeast character shine (starter w WLP3711 + WLP375 French White Wine pitched together).
I'm thinking:
70% European Pilsner
20% Malted Wheat
3% Unmalted Wheat
7% Acidulated Malt
Bittering: Hallertauer to ~20 IBU
Finishing: full leaf Hallertauer and/or Saaz
Any thoughts on those proportions of grain? How to hop it? Any other considerations on how to re-create an authentic Grisette?
I'm thinking:
70% European Pilsner
20% Malted Wheat
3% Unmalted Wheat
7% Acidulated Malt
Bittering: Hallertauer to ~20 IBU
Finishing: full leaf Hallertauer and/or Saaz
Any thoughts on those proportions of grain? How to hop it? Any other considerations on how to re-create an authentic Grisette?