Can I get some feedback on this Saison recipe ? I plan to brew this in a couple weeks.
OG 1.059
FG 1.006
IBU 33
SRM 6.8
63% 2 Pilsner
13% Wheat Malt
7% Rye Malt
6% Munich Malt
1% Special B
9% Table Sugar ( to be added to fermenter at day 2 or 3 )
Yeast WL 3724
First Wort 1.0 EKG
60 min 1.0 Styrian Goldings
10 min 1.0 EKG
0 min 1.0 Saaz
I am going to do an overnight Mash @ 150 for 2.5-3 hours. Batch sparge @ 165.
75 min Boil
Chill and pitch big starter @ 66, then allow to rise to 80 or so over 2 days.
Then add 1# dissolved sugar and move fermenter into the garage where it will heat up to 94-95.
I was thinking I would only need it hot in the garage till the gravity dips below 1020 or so, then move it into the house and ride at 80 degrees, for as long as it takes to reach FG.
OG 1.059
FG 1.006
IBU 33
SRM 6.8
63% 2 Pilsner
13% Wheat Malt
7% Rye Malt
6% Munich Malt
1% Special B
9% Table Sugar ( to be added to fermenter at day 2 or 3 )
Yeast WL 3724
First Wort 1.0 EKG
60 min 1.0 Styrian Goldings
10 min 1.0 EKG
0 min 1.0 Saaz
I am going to do an overnight Mash @ 150 for 2.5-3 hours. Batch sparge @ 165.
75 min Boil
Chill and pitch big starter @ 66, then allow to rise to 80 or so over 2 days.
Then add 1# dissolved sugar and move fermenter into the garage where it will heat up to 94-95.
I was thinking I would only need it hot in the garage till the gravity dips below 1020 or so, then move it into the house and ride at 80 degrees, for as long as it takes to reach FG.