General Category > Extract/Partial Mash Brewing
Saison IPA
jivex5k:
Welp, here's my first attempt at a recipe. Any critique is welcome!
I'm aiming for a hoppy Saison. More specifically:
Nice Fruity hop aroma/flavor
Mild bitterness
Good peppery/spicy saison flavor
Medium body
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5 Gallon Extract with specialty steep and hop boil.
Fermentables:
8lb 10oz Northern Brewer Gold Malt Syrup
1lb Briess Caramel 40L
Hops:
1oz Centennial first wort (to make a smoother bitterness)
.5oz Centennial 20min
2oz Centennial 5 minutes
1.5oz Centennial dry hop 1 week
Wyeast Farmhouse 3726 fermented hot. (75-85F)
http://hopville.com/recipe/1576855
Any input is appreciated!
jivex5k:
After some talking over at BA I've got a revised version now since Centennial may clash with the 3726 flavors.
Revised recipe!
5 Gallon Extract
Fermentables:
9lb 2oz Pilsen LME
(feel like I should steep something here...extract already has carapils in it though.)
Hops:
1oz Northdown first wort (to make a smoother bitterness)
.5oz Northdown 20min
1.5oz Styrian Goldings 5min
.5oz Styrian Goldings 0min
2oz Styrian Goldings dry hop 1 week
Wyeast Farmhouse 3726 fermented hot. (75-85F)
http://hopville.com/recipe/1576855
majorvices:
Nice simple recipe! That's refreshing for a beginner. You don't need to change anything except the fermentation temp. I know there is lots of preaching about fermenting Saison's warm but the beer turns out better when you start it off cool (I like 64-66) and ferment in high 60s for first 3 days then crank into low to high 70s to help attenuation.
hoser:
The only thing I may add would be 5-10% simple sugar to help it attenuate out, especially if you are using extract. Just sub out a portion of the extract if you want to keep the same gravity. Agree with major about the fermentation temps. Otherwise, it looks good!
kylekohlmorgen:
Sounds delicious!
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