this recipe is for 7 gallons since this will be the first time I am using my keggle. There may be more evaporation, and I want to be sure I have at least 5.5 gallons to put in the fermenter.
Malt and Adjuncts:
10.5 lbs Pilsneer Malt
1.5lb Munich I
1.5lb Rye Malt
2lbs Wheat Malt
1lb Piloncillo in Boil
Hops:
1.5oz Sterling (7%AA) -- 60 minutes
1oz Mt. Hood (6%AA) -- 20 minutes
1oz East Kent Goldings (5.6%AA) -- ten minutes
IBUS should be around 42
Pre-brewday notes:
-Use the strike water calculator on Promash so you do not have to prime the tun with boiling water. This should save at least an hour.
-Same recipe as last one with minor hop adjustments (Sterling instead of Saaz / Boil 60 minutes instead of 90).
7.2.09 -- Decided to go a different direction. Thinking of a split batch Amber Lager / Belgian Amber.
7.2.09 -- Decided to go a different direction. Thinking of a split batch Amber Lager / Belgian Amber.
2 comments:
looks like a good saison to me. what yeast did you use?
It was good last time I made it. I used Wyeast's Sasison strain, and it worked very well.
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