Thoughts on this ~saison recipe?

Discussion in 'Homebrewing' started by ghostinthemachine, Sep 7, 2016.

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  1. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    https://drive.google.com/open?id=0B6Vud8iMjhhTZHZrTllrU3dLUFk

    I will be fermenting with belgian ardennes at high temp. I had a guy in the brew clubs beer that he had done with this yeast and it tasted like brett was in the beer. He said he fermented from 75-84 degrees. Also, does my water look alright? I'm using the golden hop because I have it in the freezer.
     
    #1 ghostinthemachine, Sep 7, 2016
  2. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    Looks like a tasty beer, but not sure I would really call it a saison. More along the lines of a Belgian pale or Trappist single.

    Ardennes is an excellent yeast. Personally, I haven't taken it that high of temp, but I've heard it can be done.

    I would bump your Ca up to at least 50. Just add another gram or 2 of gypsum to your boil. doing this will boost your sulfate to chloride ratio too, which I think will help this beer.
     
    #2 Supergenious, Sep 7, 2016
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  3. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    Thanks. I am calling this a saison because I am hoping it ends up bone dry. The spreadsheet is saying it will finish at 1.015. When I use 3711 or wlp 565 it never calculates as low as it ends up going.
     
    #3 ghostinthemachine, Sep 7, 2016
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