Fellow Brewers,
I have an event coming up in July I am trying to make some beer for. I modified a couple of recipes to work with the inventory of my LHBS and the leftover stock in my freezer. One is a Saison and the other is a Wheat Beer (inspired by the dogfish head wildflower wheat). Looking for any advice or confirmation that I have these pretty well prepared.
Equipment: 10 Gal BIAB Mash/Kettle
Summer Saison
OG: 1.071 FG: 1.012
IBU: 29.1 Color: 5.8 SRM
12 lbs Pilsner (Bel) (80.7%)
0.75 lbs Wheat (Bel) (5.0%)
1 lbs Munich (6.7%)
0.13 lbs Caramunich (0.8%)
1 lbs Cane Sugar (6.7%)
1.75 oz EKG (60 min)
1 Whirlfloc (15 min)
0.75 oz Styrian Goldings (5 min)
0.25 oz EKG (Dry Hop 5 days)
0.25 oz Styrian Goldings (Dry Hop 5 days)
White Labs Belgian Saison I Ale (WLP565) (3 packs or a big starter, targeting 360-450 million cells)
Single Infusion Mash 145F-150F for 60 minutes
60 minute boil
Pitch between 75-80F
Primary 5-10 days (have dry champagne yeast in case of attenuation issues.)
Secondary 14 days (Dry hop last 5)
Carb to 3.2-3.5 vol
Wildflower Wheat
OG: 1.052 FG: 1.009
IBU: 21.9 Color: 3.7 SRM
4.5 lbs Pale 2-Row (US) (42.9%)
4.5 lbs Wheat (Briess) (42.9%)
1.5 lbs Wildflower Honey (14.3%)
1.00 oz Willamette (60 min)
1.00 oz Chamomile (dry) (60 min)
0.25 oz Mt Hood (15 min)
White Labs American Hefeweizen Ale (WLP320) (2 packs or a big starter, targeting 206-268 million cells)
Single Infusion Mash 150F-153F for 60 minutes
60 minute boil
Pitch between 75-80F
Primary 5-10 days
Secondary 14 days
Carb to 2.6 vol
I am new to both of these styles. Are there any particular nuances about either the Saisons or the Wheat Beers? Any suggestions on multiple packs of yeast vs starters? Would Secondary even be necessary on the Wildflower Wheat?
Let me know what you think about these two, I am pretty excited to get this brewing season off to a great start.