Gobi
New Member
- Joined
- 14/4/13
- Messages
- 3
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- 0
Hello all,
Long time listener, first time caller. I'm planning on putting a brew down this weekend, and am looking for some feedback on the recipe, which takes its inspiration from here. Trying to make something tart and refreshing. I'll be BIABing and no-chilling.
Recipe: Raspberry Saison
Recipe Specifications
--------------------------
Batch Size: 23.00 l
Estimated OG: 1.038 SG
Estimated Color: 8.9 EBC
Estimated IBU: 16.3 IBUs
Estimated ABV: 4.0%
Boil Time: 60 Minutes
Grain
------------
3.00 kg Pale Malt, Galaxy (Barrett Burston) (85.7%)
0.50 kg Crystal Malt 20L (14.3%)
Hops
------------
30.00 g Motueka (6.0% AA) into the cube (16.3 IBU; calculated as 25 minute boil)
Miscellaneous
------------
600 g Raspberies (added to fermenter after majority of primary fermentation is complete; may add more depending on taste)
Yeast
------------
French Saison (Wyeast Labs #3711)
Mash at 67 C, ferment at ~20 C.
Long time listener, first time caller. I'm planning on putting a brew down this weekend, and am looking for some feedback on the recipe, which takes its inspiration from here. Trying to make something tart and refreshing. I'll be BIABing and no-chilling.
Recipe: Raspberry Saison
Recipe Specifications
--------------------------
Batch Size: 23.00 l
Estimated OG: 1.038 SG
Estimated Color: 8.9 EBC
Estimated IBU: 16.3 IBUs
Estimated ABV: 4.0%
Boil Time: 60 Minutes
Grain
------------
3.00 kg Pale Malt, Galaxy (Barrett Burston) (85.7%)
0.50 kg Crystal Malt 20L (14.3%)
Hops
------------
30.00 g Motueka (6.0% AA) into the cube (16.3 IBU; calculated as 25 minute boil)
Miscellaneous
------------
600 g Raspberies (added to fermenter after majority of primary fermentation is complete; may add more depending on taste)
Yeast
------------
French Saison (Wyeast Labs #3711)
Mash at 67 C, ferment at ~20 C.