Hi I'm finishing up a saison and after tasting the gravity sample I think it could use some very light dry hopping. Here's the recipe so far.
Saison
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 10.63
Anticipated OG: 1.050 Plato: 12.42
Anticipated SRM: 7.7
Anticipated IBU: 27.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.043 SG 10.62 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.7 9.00 lbs. Pilsener Germany 1.038 2
9.4 1.00 lbs. Wheat Malt America 1.038 2
3.5 0.38 lbs. Crystal 60L America 1.034 60
2.4 0.25 lbs. Crystal 105L Great Britain 1.033 105
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Huller Bitterer Whole 6.80 25.4 60 min.
0.50 oz. Huller Bitterer Whole 6.80 2.1 1 min.
Yeast
-----
YCKC A76 Saison DuPont Strain
I started on June 1st with an O.G. that ended up at 1.045 and it's now still fermenting slowly at 1.009. The taste and aroma is a little to acidic slightly overpowering the fruit and spice and the body and color are just right.
Any suggestions on dry hopping types and amounts for a hint of hops in the nose and taste?
Saison
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 10.63
Anticipated OG: 1.050 Plato: 12.42
Anticipated SRM: 7.7
Anticipated IBU: 27.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.043 SG 10.62 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.7 9.00 lbs. Pilsener Germany 1.038 2
9.4 1.00 lbs. Wheat Malt America 1.038 2
3.5 0.38 lbs. Crystal 60L America 1.034 60
2.4 0.25 lbs. Crystal 105L Great Britain 1.033 105
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Huller Bitterer Whole 6.80 25.4 60 min.
0.50 oz. Huller Bitterer Whole 6.80 2.1 1 min.
Yeast
-----
YCKC A76 Saison DuPont Strain
I started on June 1st with an O.G. that ended up at 1.045 and it's now still fermenting slowly at 1.009. The taste and aroma is a little to acidic slightly overpowering the fruit and spice and the body and color are just right.
Any suggestions on dry hopping types and amounts for a hint of hops in the nose and taste?
