Trying to use the summer heat to my advantage in my next brew. I want a sessionable saison that's nice a crisp, effervescent, and a little funky. Here goes:
5 gal batch
3.75 gal boil
Est OG: 1.040
Est FG: 1.008
Est ABV: 4.1%
5 lb Belgian pale malt
2 lb Light Munich
2 oz. torrified wheat
1 oz Saaz @ 60
1 oz EKG @ 15
Belle Saison yeast
mash at 150 for 60 minutes, boil for 60 minutes, chill, top up to 5 gallons, and pitch yeast below 70F.
I plan to keep fermentation temps under 70F for a day or two and let it free rise to ambient room temp.
Thoughts/comments/suggestions are appreciated.
5 gal batch
3.75 gal boil
Est OG: 1.040
Est FG: 1.008
Est ABV: 4.1%
5 lb Belgian pale malt
2 lb Light Munich
2 oz. torrified wheat
1 oz Saaz @ 60
1 oz EKG @ 15
Belle Saison yeast
mash at 150 for 60 minutes, boil for 60 minutes, chill, top up to 5 gallons, and pitch yeast below 70F.
I plan to keep fermentation temps under 70F for a day or two and let it free rise to ambient room temp.
Thoughts/comments/suggestions are appreciated.