benkbenkbenk
Active Member
- Joined
- May 31, 2013
- Messages
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Hi,
I've been reading the forum for a while, but its my first post.
I am about to brew my third batch of beer. I am aiming for a Saison style beer, and have put together the following recipe:
CaraBelge (Weyermann) 500g Steeped 30mins
Light Dry Malt Extract 3kg
Belgian Candi Sugar (Dark) 1kg
Centennial 60mins 25g
Hersbrucker 30mins 25g
Saaz 10mins 25g
Orange 5mins 35g
Coriander 5mins 15g
Boil Volume 14l
Batch size 22.5l
WYeast 3711 - French Saison
Estimated OG 1.062
Estimated FG 1.014
ABV 6.3%
I want to know when to add the Belgian Candy as I haven't used it before, do I use it just like DME and add from the start of the boil?
Also any advice on how to use the orange and corriander.
Finally, does the recipe look balanced?
Thanks in advance!
I've been reading the forum for a while, but its my first post.
I am about to brew my third batch of beer. I am aiming for a Saison style beer, and have put together the following recipe:
CaraBelge (Weyermann) 500g Steeped 30mins
Light Dry Malt Extract 3kg
Belgian Candi Sugar (Dark) 1kg
Centennial 60mins 25g
Hersbrucker 30mins 25g
Saaz 10mins 25g
Orange 5mins 35g
Coriander 5mins 15g
Boil Volume 14l
Batch size 22.5l
WYeast 3711 - French Saison
Estimated OG 1.062
Estimated FG 1.014
ABV 6.3%
I want to know when to add the Belgian Candy as I haven't used it before, do I use it just like DME and add from the start of the boil?
Also any advice on how to use the orange and corriander.
Finally, does the recipe look balanced?
Thanks in advance!