How do you go about calculating ingredients for 1 gallon of beer? I’m still getting the hang of converting 5 gallon or 7 gallon recipes to something else.
It’s really not that complicated. I create my own recipes. Starting with a target Original Gravity (O.G.), fermenter volume and brewhouse efficiency percentage, then working with each grain’s potential contribution in ppg (gravity points per pound per gallon) it is just a little bit of math. Most recipes are going to feature mostly base malts, with just small percentages of character malts. It can be a fun process.
Damn, I love me a good, clean Saison. Do you have a heating belt or chamber for that in the winter? Another thought: I love Grisettes too if you decide to go the session route.
Very interesting! Let us know how it goes!
I just cool down to 80F pitch the saison yeast and place a heating pad under thr fermenter and keep it at 80 until complete.
I would love to hear your comments/notes if using that yeast. At some point in time, I want to brew a Helles or Vienna Lager. Trying to gain as much knowledge as possible before the attempt.
I was probably overthinking everything. My Saisons were during the summer where I could start around 68 and slowly ramp up after low krausen.
I'm actually using Apex Munich lager yeast. I will keep yall informed on the progress!
