So last year I tried a Saison with WLP566 (the platinum strain) and it was excellent and fruity. This year I'd like to try the Wyeast 3724 version. I hear it is more "earthy/spicy" or something...
My latest Saison recipe to brew brewed in a week or so:
8 lbs pilsner malt
1 lb wheat malt
1lb munich malt
0.5lb aromatic malt
1oz Sterling at 60 mins
0.5 oz Saaz at 10 mins
Wyeast 3724 Belgian Saison and Wyeast Belgian Strong mixed together to improve attenuation. (Both work well at high Temps up to 27C!)
Plan is also to add 3 lbs of honey in a bit of boiled water after krausen has fallen off primary fermentation. If I mash 90 mins at 149F I think I should get good attenuation esp with the honey and it should be a TASTY beer. :rockin:
What do you guys think??
BTW- I think this will be 1.050-1.060 SG and like 20-30 IBUs
My latest Saison recipe to brew brewed in a week or so:
8 lbs pilsner malt
1 lb wheat malt
1lb munich malt
0.5lb aromatic malt
1oz Sterling at 60 mins
0.5 oz Saaz at 10 mins
Wyeast 3724 Belgian Saison and Wyeast Belgian Strong mixed together to improve attenuation. (Both work well at high Temps up to 27C!)
Plan is also to add 3 lbs of honey in a bit of boiled water after krausen has fallen off primary fermentation. If I mash 90 mins at 149F I think I should get good attenuation esp with the honey and it should be a TASTY beer. :rockin:
What do you guys think??
BTW- I think this will be 1.050-1.060 SG and like 20-30 IBUs