« on: July 13, 2016, 09:01:33 AM »
First go round at a saison as my last attempt didn't have the proper yeast and turned out to be closer to a wit. Kind of going for a kitchen sink type thing here with a couple of questions.
First, will the hops clash with the lemon and basil additions? Should I scale the finishing hops back or remove them all together? I wanted to do something more hop forward but figured I shouldn't go too hoppy with the basil and lemon...
Second, can I expect 90% or greater attenuation from Belle Saison? What mash temp should I use? Should I add any sugar?
Lastly, do I need to even worry about color? This is calculated to be super light at around 3.7 SRM
9.3% flaked oats
magnum 60 min
1 oz willamette 5 min
1/2 oz centennial 5 min
1/2 oz fresh sweet basil 5 min
zest of 2 lemons 5 min
Belle Saison started at 64F then let free rise above 75F after the first few days.
FG 1.005? (considering 90% attenuation)