Darth_Malt
Well-Known Member
I want to try my hand at my first Belgian style beer, and decided to go with a Saison to have ready for summer. I want to keep it somewhat basic. Nothing too crazy in the grain bill, and no more than 2 types of hops.
So far I've decided on mostly Pilsner 2-row with about 20-25% Wheat Malt. I've seen a lot of recipes calling for Munich, some for Caramel/Crystal malts, Aromatic, Biscuit, Acid Malt, the possibilities seem endless. I'm leaning toward just using some Munich for more malt character and calling it good, but would appreciate any advice from the more experienced brewers.
As far as the hops go, I'm thinking sticking with a couple Noble hops would give me a nice subtle flavor/aroma without overshadowing the malts and, more importantly, the yeast characteristics. Looking for some input on what hops would work well together since I don't have any experience with German hops.
For Yeast, I'm thinking White Labs Belgian Saison (1 or 2 depending on what the LHBS has available, or both if I decide to split into two 2.5 gal batches).
Thanks in advance for any suggestions/advice
So far I've decided on mostly Pilsner 2-row with about 20-25% Wheat Malt. I've seen a lot of recipes calling for Munich, some for Caramel/Crystal malts, Aromatic, Biscuit, Acid Malt, the possibilities seem endless. I'm leaning toward just using some Munich for more malt character and calling it good, but would appreciate any advice from the more experienced brewers.
As far as the hops go, I'm thinking sticking with a couple Noble hops would give me a nice subtle flavor/aroma without overshadowing the malts and, more importantly, the yeast characteristics. Looking for some input on what hops would work well together since I don't have any experience with German hops.
For Yeast, I'm thinking White Labs Belgian Saison (1 or 2 depending on what the LHBS has available, or both if I decide to split into two 2.5 gal batches).
Thanks in advance for any suggestions/advice