Tyler Hurst
Well-Known Member
- Joined
- Mar 30, 2018
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hey all. First off thank you to everyone who gives any feedback, this community means a lot to me. So I have been making saisons for quite a while and I’m really playing with yeast ideas and need help with hops ratios/schedules. I’m looking to make a hoppy saison and I don’t know how much to use while keeping saison style/taste without becoming too bitter. Also I was recommended to use a combination of Wyeast 3724 (I love this strain and have used it many times) and WLP565 (used once) but I’m also contemplating adding some oak cubes that I have which contain Sacc Trois and Brett C? Here’s the recipe. Fermentation and mash temps and water treatment recommendations also appreciated!
Grist:
4lbs Pilsner
3 lbs pale wheat
1 lbs flaked oats
1 lbs American Rye
1 lbs Munich (12 L)
1 lbs German Spelt
Step mash
148 for 30 mins
154 for 30 mins
170 for 10 mins
90 min boil
Hops:
.25 oz horizon @ 90 mins
.75 oz pacific jade @ whirlpool
(I’d like to add some Simcoe and Amarillo but don’t know how much and when)
Yeast:
WLP565
1.5 oz Sac Trois & Brett Clausenii oak cubes
Wyeast 3724
(Should I stagger the pitch? Which one first, what attenuation to add for second pitch if so? [I have a tilt hydrometer] and should I forgo the cubes?)
Water: distilled (looking for any feedback for salt additions)
Estimated OG: 1.056
Grist:
4lbs Pilsner
3 lbs pale wheat
1 lbs flaked oats
1 lbs American Rye
1 lbs Munich (12 L)
1 lbs German Spelt
Step mash
148 for 30 mins
154 for 30 mins
170 for 10 mins
90 min boil
Hops:
.25 oz horizon @ 90 mins
.75 oz pacific jade @ whirlpool
(I’d like to add some Simcoe and Amarillo but don’t know how much and when)
Yeast:
WLP565
1.5 oz Sac Trois & Brett Clausenii oak cubes
Wyeast 3724
(Should I stagger the pitch? Which one first, what attenuation to add for second pitch if so? [I have a tilt hydrometer] and should I forgo the cubes?)
Water: distilled (looking for any feedback for salt additions)
Estimated OG: 1.056