Bad_JuJu_Bad
Member
- Joined
- Nov 25, 2021
- Messages
- 13
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- 8
So like my annoyingly long winded title suggests I primarily brew saisons thanks to the 9months of brutal heat here in Miami. Anyways I’m looking for strategies to give my table saisons (3.8-4.2% abv) a bigger mouthfeel as they typically finish dry (1.000-1.002) and are quite thin in terms of mouthfeel.
My default grist is typically something like 75% pils, 10% wheat, 5% rye and 10% turbinado sugar. Water profile set to BeerSmith yellow balanced and fermented with OYL-500 Saisonstein’s Monster pitched at 70F and allowed to free rise into the mid 80’s.
My initial idea is to use a higher ratio of adjuncts in the grist, incorporating oats for more mouthfeel and to adjust my water to Yellow Full
What do you guys think?
My default grist is typically something like 75% pils, 10% wheat, 5% rye and 10% turbinado sugar. Water profile set to BeerSmith yellow balanced and fermented with OYL-500 Saisonstein’s Monster pitched at 70F and allowed to free rise into the mid 80’s.
My initial idea is to use a higher ratio of adjuncts in the grist, incorporating oats for more mouthfeel and to adjust my water to Yellow Full
What do you guys think?