So I got my hands on a ECY08 (Saison) and an ECY02 (Flemish Red) yeast.
Been coming up with a recipe to split a batch between the two of them (brewing this weekend, but may not get another chance for a few weeks)
Here is what I came up with using the ingredients on hand, any thoughts?
thanks!
10 Gallons(split into two 5 gallon carboys with different yeast pitched in each)
13 Lbs Belgian Pils
7 Lbs Wheat Malt
2 oz Saaz at 90 minutes
1 oz Saaz at 10 minutes
(thinking I may need to up this a little)
mash at 152
Dry hop the Saison portion with something (haven't decided yet)
extended aging of the flemish portion.
Yeast descriptions below.
ECY02 Flemish Ale: A unique blend of yeast and bacterial cultures. Produces dry beers with sourness and notes of leather, fruit, and cherry stone. Contains cultures including: S. cerevisae, Brettanomyces, Lactobacillus, and Pediococcus. Perfect for Flemish reds, oud brune, and other sour ales. Designed to be pitched into primary fermentation, but can be added at any stage.
ECY08 Saison Brasserie blend : A combination of several Saison yeasts for both fruity and spicy characteristics accompianied with dryness. Apparent Attenuation: up to 80%. Suggested fermentation temp: 75-85° F.
Been coming up with a recipe to split a batch between the two of them (brewing this weekend, but may not get another chance for a few weeks)
Here is what I came up with using the ingredients on hand, any thoughts?
thanks!
10 Gallons(split into two 5 gallon carboys with different yeast pitched in each)
13 Lbs Belgian Pils
7 Lbs Wheat Malt
2 oz Saaz at 90 minutes
1 oz Saaz at 10 minutes
(thinking I may need to up this a little)
mash at 152
Dry hop the Saison portion with something (haven't decided yet)
extended aging of the flemish portion.
Yeast descriptions below.
ECY02 Flemish Ale: A unique blend of yeast and bacterial cultures. Produces dry beers with sourness and notes of leather, fruit, and cherry stone. Contains cultures including: S. cerevisae, Brettanomyces, Lactobacillus, and Pediococcus. Perfect for Flemish reds, oud brune, and other sour ales. Designed to be pitched into primary fermentation, but can be added at any stage.
ECY08 Saison Brasserie blend : A combination of several Saison yeasts for both fruity and spicy characteristics accompianied with dryness. Apparent Attenuation: up to 80%. Suggested fermentation temp: 75-85° F.