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Happy Carnival. I've waited too long, but next year i'm planning a Mardi Gras springtime ale, as i've been inspired by the local beers... I think i've settled on a Saison, i'm not really sure what a Mardi gras beer really is, except that Mardi Gras is a springtime thing, . SO, i've been looking around at springtime spiciness for this. And i've even looked at Sam Adams Cold Snap, which some one posted the list of those spices...
(Orange Peel, Lemon Peel, Coriander, Grains of Paradise, Dried Plum, Vanilla, Tamarind, Hibiscus, Rose Hips, Star Anise) That might be a little much for a small 2.25 gal batch, and i'm not even sure how much and in what forms to use all those things.... So, input?? I guess my goals are a really drinkable, widely appealing, session springtime beer.
3gal --> 2.25gal
2.0lbs Belgian Pale
2.0lbs Belgian Wheat
0.5lbs Belgian Unmalted Wheat
0.25 oz Saaz 20 min
0.25 oz Citra 15 min
0.25 oz Saaz 10 min
0.25 oz Citra 5 min
0.50 oz Citra Dry Hop 14 days
Wyeast French Saison 3711
(Orange Peel, Lemon Peel, Coriander, Grains of Paradise, Dried Plum, Vanilla, Tamarind, Hibiscus, Rose Hips, Star Anise) That might be a little much for a small 2.25 gal batch, and i'm not even sure how much and in what forms to use all those things.... So, input?? I guess my goals are a really drinkable, widely appealing, session springtime beer.
3gal --> 2.25gal
2.0lbs Belgian Pale
2.0lbs Belgian Wheat
0.5lbs Belgian Unmalted Wheat
0.25 oz Saaz 20 min
0.25 oz Citra 15 min
0.25 oz Saaz 10 min
0.25 oz Citra 5 min
0.50 oz Citra Dry Hop 14 days
Wyeast French Saison 3711