What should I put with it? Open to all suggestions
Suggestions
Suggestions
I've got a packet of BRY-97 Belle Saison yeast and 500g dark candi sugar.
What should I put with it? Open to all suggestions
What should I put with it? Open to all suggestions
Re: Suggestions
I am yet to taste a fully carbed version, but you could do ä lot worse than a Lost Abbey, 10 Commandments clone.
Copied from my brew club forum.
"This grist is trying to mimic Pizza Port SPF8 (A dark Saison - now called Lost Abbey 10 commandments http://www.ratebeer.com/beer/lost-abbey ... nts/72830/ )
85% Pilsner
6% Munich
3.5% Carafa Special II
3.5% Carawheat
2% Special B
Some Dark candy syrup or homemade caramel to boost gravity and dry it out.
Low mash temp 62-64 for maybe 90 mins, Protein rest and mashout if you can. Probably not nessecary though.
Long boil 100mins
Maybe a spice addition of Orange zest and rosemary in the last 5 mins."
Obviously sub your dried yeast for the Wyeast French Saison.
20g orange peel and 10g rosemary it was.
Ended up being about 650 g of syrup/solution. 500g worth of sugar.
Target OG was 1068 if I remember rightly, but I think I only hit 1064. It finished at 1002.
This beer was bulk aged in a 100l french oak wine barrel. Early indications are I'll be buying a wine barrel of my own.
Copied from my brew club forum.
"This grist is trying to mimic Pizza Port SPF8 (A dark Saison - now called Lost Abbey 10 commandments http://www.ratebeer.com/beer/lost-abbey ... nts/72830/ )
85% Pilsner
6% Munich
3.5% Carafa Special II
3.5% Carawheat
2% Special B
Some Dark candy syrup or homemade caramel to boost gravity and dry it out.
Low mash temp 62-64 for maybe 90 mins, Protein rest and mashout if you can. Probably not nessecary though.
Long boil 100mins
Maybe a spice addition of Orange zest and rosemary in the last 5 mins."
Obviously sub your dried yeast for the Wyeast French Saison.
20g orange peel and 10g rosemary it was.
Ended up being about 650 g of syrup/solution. 500g worth of sugar.
Target OG was 1068 if I remember rightly, but I think I only hit 1064. It finished at 1002.
This beer was bulk aged in a 100l french oak wine barrel. Early indications are I'll be buying a wine barrel of my own.
2000 light beers from home.
Re: Suggestions
That sound great, got everything in stock except the cara wheat.
You just used normal orange peel?
I have American oak, I might just use that sparingly.
You just used normal orange peel?
I have American oak, I might just use that sparingly.
Re: Suggestions
Hey Tipsy, aren't BRY-97 and Belle Saison different yeasts? I assume you have the latter yeah? I don't reckon BRY-97 would go all that well in a Belgian...Tipsy wrote:I've got a packet of BRY-97 Belle Saison yeast and 500g dark candi sugar.
What should I put with it? Open to all suggestions
Re: Suggestions
I didn't have any oranges so used coriander seed instead. The other guys used normal orange peel.Tipsy wrote:That sound great, got everything in stock except the cara wheat.
You just used normal orange peel?
2000 light beers from home.
Re: Suggestions
Yes your probably right Weizgei, I know I bought the West coast American and a Belle Saison so I assume I've got the codes mixed up.weizgei wrote:Hey Tipsy, aren't BRY-97 and Belle Saison different yeasts? I assume you have the latter yeah? I don't reckon BRY-97 would go all that well in a Belgian...Tipsy wrote:I've got a packet of BRY-97 Belle Saison yeast and 500g dark candi sugar.
What should I put with it? Open to all suggestions