(New Recipe on Pg. 2)
Going to be doing a saison and this is the recipe ive come up with please tell me what you think and if i need to change anything
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 69.6 %
1 lbs 8.0 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 10.4 %
1 lbs 8.0 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 10.4 %
12 oz Munich Malt (9.0 SRM) Grain 5.2 %
6 oz Acidulated (Weyermann) (1.8 SRM) Grain 2.6 %
4 oz Oats, Flaked (1.0 SRM) Grain 1.7 %
1.5 oz Styrian Goldings [5.20%] (60 min) Hops 29.1 IBU
1.0 oz Hallertauer Mittelfrueh [4.00%] (1 min) Hops 2.5 IBU
1 Pkgs Belgian Saison I Ale (Wyeast 3724) Yeast-Ale
Batch sparge @ 148
will add Gypsum and calcium chloride to harden water
Cheers,
Bells
Going to be doing a saison and this is the recipe ive come up with please tell me what you think and if i need to change anything
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 69.6 %
1 lbs 8.0 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 10.4 %
1 lbs 8.0 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 10.4 %
12 oz Munich Malt (9.0 SRM) Grain 5.2 %
6 oz Acidulated (Weyermann) (1.8 SRM) Grain 2.6 %
4 oz Oats, Flaked (1.0 SRM) Grain 1.7 %
1.5 oz Styrian Goldings [5.20%] (60 min) Hops 29.1 IBU
1.0 oz Hallertauer Mittelfrueh [4.00%] (1 min) Hops 2.5 IBU
1 Pkgs Belgian Saison I Ale (Wyeast 3724) Yeast-Ale
Batch sparge @ 148
will add Gypsum and calcium chloride to harden water
Cheers,
Bells