- Joined
- Jul 9, 2015
- Messages
- 380
- Reaction score
- 246
- Points
- 43
Looking to brew a Saison in the upcoming weeks.
Here's what I have.
5 Gal Fermenter
IBU: 28.68
OG: 1.053
SRM: 5.13
ABV: 5.63%
60 min mash @ 152
60 min boil
Ferment @ 68
9 lb Belgian Pilsner
.5 lb Weyermann Pale Wheat
.5 Vienna
.5 Belgian Munich
.25 Belgian Caramunich
1.5 oz EKG @ 60
1.65 oz Stryian Golding @ FO
Danstar Belle Saison Yeast
I'm unsure of the FO addition. Maybe add at 5 min?
Thinking of adding the zest of an orange at 10 min. Thoughts?
Should I be adding any peppercorns or coriander? I've seen some recipes using both, some adding candi sugar or regular sugar or honey.
I've only had two Saison's. Both were from a local brewery. Sadly I don't remember which one. And I didn't detect and black pepper or anything "strange" and it wasn't overly sweet. It was a blood orange Saison and it was pretty good.
Figured with this one, I would start off easy and maybe change it up a bit next time.
Thoughts / suggestions are welcome and appreciated.
Here's what I have.
5 Gal Fermenter
IBU: 28.68
OG: 1.053
SRM: 5.13
ABV: 5.63%
60 min mash @ 152
60 min boil
Ferment @ 68
9 lb Belgian Pilsner
.5 lb Weyermann Pale Wheat
.5 Vienna
.5 Belgian Munich
.25 Belgian Caramunich
1.5 oz EKG @ 60
1.65 oz Stryian Golding @ FO
Danstar Belle Saison Yeast
I'm unsure of the FO addition. Maybe add at 5 min?
Thinking of adding the zest of an orange at 10 min. Thoughts?
Should I be adding any peppercorns or coriander? I've seen some recipes using both, some adding candi sugar or regular sugar or honey.
I've only had two Saison's. Both were from a local brewery. Sadly I don't remember which one. And I didn't detect and black pepper or anything "strange" and it wasn't overly sweet. It was a blood orange Saison and it was pretty good.
Figured with this one, I would start off easy and maybe change it up a bit next time.
Thoughts / suggestions are welcome and appreciated.