7 lbs American Pilsner Malt
2 lbs American Wheat
1 lb Munich 60L
.5 lb Carapils or Dextrine Malt
.5 lb Honey
1 packet Wyeast 3711 French Saison Yeast
1 oz Saaz at 60 minutes
1 oz Saaz at Burnout
Mash the wort at 154F for 60 minutes
Mash out and sparge at 170F
Boil wort for 60 minutes, cool and pitch yeast at 70-75F
2 weeks in primary fermentation
Infuse 1/2 cup of rosemary in secondary fermentation for 1 week
This was an experimental recipe my friend John and I developed because we both like Saison's and had some Rosemary and Honey laying around. It came out a little strong on the Rosemary flavoring because I let it infuse for 2 weeks instead of one. I saved the yeast and plan to brew another Saison soon. The yeast is very aggressive, and perfect for fermentation in a warm house in the heat of a New Orleans summer.
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