nodson
Active Member
- Recipe Type
- Extract
- Yeast
- YEAST STRAIN: 3724 | Belgian Saison
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.058
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 15
- Primary Fermentation (# of Days & Temp)
- 14 Days
- Secondary Fermentation (# of Days & Temp)
- 7 days
- Tasting Notes
- A slightly tart, refreshing beer. The yeast produces a distinct citrus/spicy aroma an
Fermentables
6 lbs Pilsner Malt Extract
2 lbs Munich
4 lbs fresh red grapes
Grains
.5 lbs Golden Naked Oats
.5 lbs Honey Malt
Hops
.5 oz Perle (60 minutes)
2 oz Mt Hood (15 minutes)
Yeast
Wyeast 3724 | Belgian Saison
Steep grains at 160 degrees for 30 minutes.
Heat 2 lbs whole grape to 150 and turn off heat. Remove and puree and add to wort at flameout.
When racking to secondary, repeat the grape process with last 2 lbs and rack onto grape puree.
I was really nervous about ending with a wine/beer hybrid especially since I this was my second batch ever. Turned out great with a light tart flavor.
6 lbs Pilsner Malt Extract
2 lbs Munich
4 lbs fresh red grapes
Grains
.5 lbs Golden Naked Oats
.5 lbs Honey Malt
Hops
.5 oz Perle (60 minutes)
2 oz Mt Hood (15 minutes)
Yeast
Wyeast 3724 | Belgian Saison
Steep grains at 160 degrees for 30 minutes.
Heat 2 lbs whole grape to 150 and turn off heat. Remove and puree and add to wort at flameout.
When racking to secondary, repeat the grape process with last 2 lbs and rack onto grape puree.
I was really nervous about ending with a wine/beer hybrid especially since I this was my second batch ever. Turned out great with a light tart flavor.