fistofcurry
New Member
This will be my eighth brew, though only the third that wasn't part of a collaboration. It's also my first fruit beer and first saison. Based on a few recipes I've found here and there, this is what my recipe looks like as of now:
5 gallons
Grist:
4.5 lbs. Briess Pilsen LME
3.0 lbs. Belgian 2-row pale
1.5 lbs. Munich 15L
0.25 lbs. Acid Malt
(Poss. 1.0 lbs Gambrinus Honey)
2 tsp. Gypsum
Hops:
0.5 oz. Amarillo - 60 minutes
0.5 oz. Citra - 15 minutes
1.0 oz. Bramling Cross - 5 minutes
Yeast: Wyeast French Saison
I'll probably add 5 lbs of frozen strawberries into the secondary. So here's what I want to know:
What kind of alcohol contribution can I expect from the strawberries?
Will this ferment too dry? Beer Calculus puts the base beer at FG = 1.011
How long should the strawberries sit in secondary? Will a tertiary be necessary?
Is there anything else I should be aware of when trying to make a beer like this?
5 gallons
Grist:
4.5 lbs. Briess Pilsen LME
3.0 lbs. Belgian 2-row pale
1.5 lbs. Munich 15L
0.25 lbs. Acid Malt
(Poss. 1.0 lbs Gambrinus Honey)
2 tsp. Gypsum
Hops:
0.5 oz. Amarillo - 60 minutes
0.5 oz. Citra - 15 minutes
1.0 oz. Bramling Cross - 5 minutes
Yeast: Wyeast French Saison
I'll probably add 5 lbs of frozen strawberries into the secondary. So here's what I want to know:
What kind of alcohol contribution can I expect from the strawberries?
Will this ferment too dry? Beer Calculus puts the base beer at FG = 1.011
How long should the strawberries sit in secondary? Will a tertiary be necessary?
Is there anything else I should be aware of when trying to make a beer like this?
