« on: December 14, 2014, 03:21:35 PM »
I brewed up a large batch (8 gal) of the winter saison (saison d'hiver recipe on AHA website). Treated 5 gal as per recipe but decided to add Brett Brux to 3 gal as an experiment. The gravity after primary fermentation was fairly low (1.008) so not a lot left in terms of sugars for the Brett I added after primary fermentation. I was toying around with idea of adding fruit to the secondary for the 3 gal for Brett to munch on and maybe add some interesting flavor but not sure what would be best. I omitted the vanilla and cinnamon for the 3 gal with Brett.
Plan to let it sit in secondary awhile (several months).
I've considered currants, dates, and raisins but I'm in uncharted territory in terms of my experience.
Recipe is as follows (scaled up for 8 gallons)
For 5.5 gallons (20.8 L)
11.5 lb (5.21 kg) | Belgian Pilsner malt
0.60 lb (0.27 kg) | Crystal 120L
1.0 lb (0.45 kg) | Munich malt
0.4 lb (0.18 kg) | Vienna malt
0.4 lb (0.18 kg) | Wheat malt
0.25 lb (0.11 kg) Carafa malt
0.50 lb (0.22 kg) | Turbinado sugar
0.75 lb (0.34 kg) | Dark Candi sugar
1.4 oz (40 g) | Styrian Goldings hop pellets, 4.7% AA (60 minutes)
0.5 oz (14 g) | Saaz hop pellets, 3.5% AA (20 minutes)