permo
Well-Known Member
I am very soon, going to have a nice belgian saison yeast cake ready for me after I keg my 1.057 OG saison. I have a load (20 pounds) of hops left in my freezer from 2011 so its time to really start thinking crazily. I need to brew up some big IPAs quickly, but I also love the belgian IPA substyle.
would 3724 be a decent yeast for a belgian style IPA? I am thinking mash high so that it ends 1.012..1.014 and ferment in that 85 degree range with the touchy yeast. something like this maybe:
25 pounds pale
4 pounds vienna
1 pound C40
1 pound sugar or inverted sugar
OG = 1.080
a mix of willamete, centennial, chinook and amarillo, mostly hop bursted up to about 85 IBU?
would 3724 be a decent yeast for a belgian style IPA? I am thinking mash high so that it ends 1.012..1.014 and ferment in that 85 degree range with the touchy yeast. something like this maybe:
25 pounds pale
4 pounds vienna
1 pound C40
1 pound sugar or inverted sugar
OG = 1.080
a mix of willamete, centennial, chinook and amarillo, mostly hop bursted up to about 85 IBU?