https://www.beeradvocate.com/beer/profile/40650/177523/ Tried this beer recently and it's been on my mind as something I really want to make and enjoy for the heat of summer. I've never done a grisette before but this one really struck me as good even though it's not particularly authentic. It's pretty hazy in the glass and a bit thick, not NEIPA thick, but headed in that direction. My recipe so far is as follows below. Let's me know your thoughts on subbing in some flaked oats at about 10% of the grain bill. I'm not worried about a stuck sparge with all that wheat and oats because I do BIAB. 55% Dutch pilsner malt 45% white wheat Mash ph adjusted to 5.2 with lactic acid for a little tartness (my well water is low in minerals but is a little acidic it brews great light colored beer straight from the tap so I probably won't make any other adjustments) 1/2oz Columbus at 60 15%AA 2oz Hallertau at flameout 3%AA Belle Saison yeast (LHBS didn't have WY3711 my 1st choice)
Oats work in a grisette. Most recently I've settled on GNOats instead. Just kicked a keg of grisette that I made for National Homebrew Day last month. If anything, for a 3% beer, it has too much mouthfeel. One of the best small beers I've ever made.
