saison recipe help

5 lbs Pilsen DME
1 lb Pilsner malt
1/2 lb Honey malt
1 lb Honey
1/2 oz Magnum (60 min)
1 oz Amarillo (0 min)
1 oz Citra (0 min)
Wyeast 3711

 

I like the look of this. 3711 and american citrusy hops is total win.

 

The enzymes necessary to convert the starches in the honey malt when you do your mini mash.

 

That seems a little high for bittering addition to me, but I prefer a lower IBU saison.

 

1/2 oz of magnum at 60 min will yield a little over 20 IBUs Tinseth in a beer of this gravity, which is actually low for the style. I was eyeballing it when I wrote the recipe but I'd actually shoot for closer to 30.

 

Adjust the attenuation on Hopville to the highest one (91% I think?) and that will get you closer to your final gravity. 3711 will take it nearly to 1.002 (as will the other Saison yeasts) especially with the honey. Do your Mini Mash around 147°F.

 

Hopville uses averages for their FG's. The yeast you are choosing will likely deliver 80-90% apparent attenuation, which will be dry. If you are really worried add more honey. Also realize that hopville's algorithm doesn't take into account the honey will be 100% fermentable and not 75%.

Lastly, I would suggest adding the honey to the fermenter after high krausen, but before the beer finishes in order to keep more aroma in the beer.

 

If you are steeping, it isnt a minimash. Steeping specialty grains is 1/2 way to a minimash. The key to a minimash is not having too much water involved, so its in ratio like with a full mash. So, for 1 lb Pilsner and .5 lb Honey Malt, about 2 quarts of water. So "steep" it in 2 qts of water and then rinse the grains.

Actually not sure when it stops being a mash, maybe about 5-6 qts for 1.5 lbs of grain?

 

When the enzymes become too diluted to affect the starches in solution. This will vary based on the "strength" of the enzymes in the grains (measured normally in degrees lintner)

 

Im brewing something similar to this on Saturday. When i went to the lhbs to grab the ingredients, the guy ended up putting everything into one bag and i had intended on using half of the honey malt in another recipe.

What can i expect from a pound of honey malt? Should i scrap adding the actual honey? Thanks

 

I wouldn't really worry to much. First of all, I've never found Honey Malt to taste much at all like honey and secondly, honey itself is very subtle when fermented. How much honey you plan on using will make a difference.

 

Honey is not sterile, but adding it to your fermenter straight from the jar is very low risk. And yes, you can gently heat it to make it easier to pour without hurting anything.

Edit: that's weird. The post I was replying to went poof.

 

Yes, i haven't figured out the new site yet and i thought i made a duplicate post so i deleted... anyway, thanks for the reply.