corycorycory09
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- Jan 9, 2015
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Brewed this a week ago and just started secondary fermentation yesterday.
I'm going for a sweet/spicy saison style with a noticable vanilla flavor. The base of this recipe was modified from this centennial blonde which I've brewed before and it turned out great. I had extra centennial and not enough cascade, so my hop schedule is a bit different. Other than that I changed the yeast to belgian saison yeast and added vanilla beans into secondary.
Recipe:
Batch Size: 5.50 gal
Boil Time 60 Minutes
Amount
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.125 oz Cascade [7.80%] (20 min)
0.125 oz Centennial [7.80%] (20 min)
0.125 oz Cascade [7.80%] (5 min)
0.125 oz Centennial [7.80%] (5 min)
1 Pkgs Danstar Belle Saison Yeast
Primary Fermentation: 1 week @ 68
Secondary Fermentation: 1 week @ 68
1 Week in keg.
Split open 3x Madagascar Bourbon Vanilla beans and soaked in rum for 3 days, then added to carboy for the secondary fermentation.
I'm going for a sweet/spicy saison style with a noticable vanilla flavor. The base of this recipe was modified from this centennial blonde which I've brewed before and it turned out great. I had extra centennial and not enough cascade, so my hop schedule is a bit different. Other than that I changed the yeast to belgian saison yeast and added vanilla beans into secondary.
Recipe:
Batch Size: 5.50 gal
Boil Time 60 Minutes
Amount
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.125 oz Cascade [7.80%] (20 min)
0.125 oz Centennial [7.80%] (20 min)
0.125 oz Cascade [7.80%] (5 min)
0.125 oz Centennial [7.80%] (5 min)
1 Pkgs Danstar Belle Saison Yeast
Primary Fermentation: 1 week @ 68
Secondary Fermentation: 1 week @ 68
1 Week in keg.
Split open 3x Madagascar Bourbon Vanilla beans and soaked in rum for 3 days, then added to carboy for the secondary fermentation.
