No idea

[Sam516]

Im new to all grain brewing and I am messing around with Beersmith- its highly addicting!

I made this recipe based on style guide and my personal preferences based on descriptions and rsearch about each ingredient but I have no idea what it will be like finished-

Can anyone tell me or guess what this might be like? Maybe just some expectations if/when I brew this?

 

[houstonbg]

Hi Sam516!

I think you forgot to paste the recipe. Might help the other homies answer your question.

 

[Sam516]

Recipe: First Saison Test
Brewer: Sam
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.056 SG
Estimated Color: 6.7 SRM
Estimated IBU: 31.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 85.7 %
1 lbs Biscuit Malt (23.0 SRM) Grain 2 9.5 %
8.0 oz Rye, Flaked (2.0 SRM) Grain 3 4.8 %
0.50 oz Nelson Sauvin [12.00 %] - Boil 30.0 min Hop 4 15.3 IBUs
0.75 oz Motueka [7.00 %] - Boil 15.0 min Hop 5 8.7 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Boil 5.0 min Hop 6 8.0 IBUs
1.00 oz Pacific Jade [13.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg French Ale (White Labs #WLP072) Yeast 8 -
1.00 oz Motueka [7.00 %] - Dry Hop 5.0 Days Hop 9 0.0 IBUs

 

[Demus]

Recipe looks good. How it turns out will be VERY dependent on your fermentation temperature profile. I think the best saisons result from chilling the wort to 65, keeping it cool until the ferment gets rolling and them moving to room temperature to rip right up into the high 70's even low eighties. You'll get high attenuation and the peppery bite that's typical of the style...


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[Sam516]

I recently received a free standup freezer and converted it to a fermenter/kegerator with a johnson controller- so i can ferment at any temp I want!

Thanks for the advice!

 

[Sam516]

I am really curious of the flavor profile it would have if I did the fermenting like you said

 

[Demus]

You'll get the classic Belgian esters. Hint of clove and bubble gum, dry peppery finish. Should get 85% or more attenuation...


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