MosquitoDance
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- Jul 14, 2014
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My next batch, I'm aiming for 8 gallons split into: 1) Hoppy American Saison, 2) American Pale Lager (the lager equivalent of an APA). Recipe as follows:
12 lbs Dry Pilsen Extract
2lbs Cane Sugar
2oz Lemondrop @ FW
1oz Lemondrop @ 15
3oz Lemondrop @ whirlpool
1oz Lemondrop @ Dry hop 5 days (saison)
1oz Lemondrop @ Dry hop 5 days (APL)
Fermentis w34/70 for APL (may decide to use Cry Havoc instead)
Wyeast 3711 French Saison for the other.
My question: Is my grain bill good to go or will it leave anything lacking for the Saison?
I know some people do all pilsner in their Saison but this is my first. I'd by willing to throw some Vienna in there and do a partial mash instead but I'm dead against crystal malts as I'm going for 1.002 to 1.005 on the Saison and don't want the residual sugars it would leave for the mouthfeel. I also don't want any wheat haze in the APL.
Any help or suggestions will be appreciated.
12 lbs Dry Pilsen Extract
2lbs Cane Sugar
2oz Lemondrop @ FW
1oz Lemondrop @ 15
3oz Lemondrop @ whirlpool
1oz Lemondrop @ Dry hop 5 days (saison)
1oz Lemondrop @ Dry hop 5 days (APL)
Fermentis w34/70 for APL (may decide to use Cry Havoc instead)
Wyeast 3711 French Saison for the other.
My question: Is my grain bill good to go or will it leave anything lacking for the Saison?
I know some people do all pilsner in their Saison but this is my first. I'd by willing to throw some Vienna in there and do a partial mash instead but I'm dead against crystal malts as I'm going for 1.002 to 1.005 on the Saison and don't want the residual sugars it would leave for the mouthfeel. I also don't want any wheat haze in the APL.
Any help or suggestions will be appreciated.
