I'm looking for a critique of this recipe. I tweaked an old recipe in my beer software to come up with this. My fermentation chamber has room for only one beer and I've got a big Black IPA that will be taking occupying the chamber for a month or more. I'm planning to ferment this at the entrance to my attic, which stays about 90°F once the summer months hit.
I prefer a Saison with some extra body and color to it, hence the Candi sugar and Munich malt. I actually find Saison Dupont a bit boring.
Batch Size: 5 Gallons
OG: 1.057
FG: 1.011
Color: 17 SRM
IBU: 36
Yeast: Harvested Saison Dupont yeast (word on the street is that it's the same as Wyeast 3724)
3 lb Pilsen LME (34.3%, 1.020)
3 lb Pilsen 2-row (34.3%, 1.018)
1.5 lb Munich (17.1%, 1.009)
8 oz Candi Sugar Dark (5.7%, 1.005)
8 oz Candi Sugar Clear (5.7%, 1.005)
4 oz Acidulated Malt (2.9%, 1.001)
2 oz Hallertau, 3.2% AA (60 minutes)
1 oz Spalt, 4.4% AA (20 minutes)
1 oz Styrian Goldings, 2.6% AA (5 minutes)
1 tbsp Coriander Seeds
.5 tbsp Cardamom
Mash at 146-148°F for 60 minutes. Dunk sparge at 170°F for 20 minutes. Boil for 15 minutes before adding hops (75 minutes total).
Ferment at 90°F.
I prefer a Saison with some extra body and color to it, hence the Candi sugar and Munich malt. I actually find Saison Dupont a bit boring.
Batch Size: 5 Gallons
OG: 1.057
FG: 1.011
Color: 17 SRM
IBU: 36
Yeast: Harvested Saison Dupont yeast (word on the street is that it's the same as Wyeast 3724)
3 lb Pilsen LME (34.3%, 1.020)
3 lb Pilsen 2-row (34.3%, 1.018)
1.5 lb Munich (17.1%, 1.009)
8 oz Candi Sugar Dark (5.7%, 1.005)
8 oz Candi Sugar Clear (5.7%, 1.005)
4 oz Acidulated Malt (2.9%, 1.001)
2 oz Hallertau, 3.2% AA (60 minutes)
1 oz Spalt, 4.4% AA (20 minutes)
1 oz Styrian Goldings, 2.6% AA (5 minutes)
1 tbsp Coriander Seeds
.5 tbsp Cardamom
Mash at 146-148°F for 60 minutes. Dunk sparge at 170°F for 20 minutes. Boil for 15 minutes before adding hops (75 minutes total).
Ferment at 90°F.
