I'm doing this a bit backwards, I know... but I'd like to get some thoughts on the recipe I'm about to brew.
I've ordered the grain and hops, I have the yeast, I have the water (long story there), but if I'm really off base, it's not too late to add grain if needed.
My goal is a very simple Belgian Saison. Without getting too much into the details, I'm brewing this as a "100th Anniversary Remembrance WWI Brew".
According to BeerSmith, I will hit all the stylebook profiles, although I could be a bit more dark and have a bit more hops.
For the history majors out there:
Yeast is White Labs P565 Belgian Saison
Water is from a WWI battle site in France
the Grain Bill consists of 64% Pale Malt (UK) and 36% Vienna Malt (Austria).
I plan on adding Maple Syrup to get to the starting gravity (USA). It's only about 12 ounces, so I don't expect it to add to the flavor profile). Playing in BeerSmith, I won't hit an acceptable OG without it.
1 ounce of Hallertau Blanc (Germany) should get me to 22.5 IBUs. Convince me I need more.
One question: I'm getting a "red dot" next to Bottle Carb Level 2.3 volumes. This is with adding corn sugar to the bottling. Any thoughts on how I can make that red dot blue? I'm also a little worried the estimated Wort pH is high, but I think I can control that once I measure it.
How far off base am I?
I've ordered the grain and hops, I have the yeast, I have the water (long story there), but if I'm really off base, it's not too late to add grain if needed.
My goal is a very simple Belgian Saison. Without getting too much into the details, I'm brewing this as a "100th Anniversary Remembrance WWI Brew".
According to BeerSmith, I will hit all the stylebook profiles, although I could be a bit more dark and have a bit more hops.
For the history majors out there:
Yeast is White Labs P565 Belgian Saison
Water is from a WWI battle site in France
the Grain Bill consists of 64% Pale Malt (UK) and 36% Vienna Malt (Austria).
I plan on adding Maple Syrup to get to the starting gravity (USA). It's only about 12 ounces, so I don't expect it to add to the flavor profile). Playing in BeerSmith, I won't hit an acceptable OG without it.
1 ounce of Hallertau Blanc (Germany) should get me to 22.5 IBUs. Convince me I need more.
One question: I'm getting a "red dot" next to Bottle Carb Level 2.3 volumes. This is with adding corn sugar to the bottling. Any thoughts on how I can make that red dot blue? I'm also a little worried the estimated Wort pH is high, but I think I can control that once I measure it.
How far off base am I?