Last time I made a saison, it went down to 1.006, but I'd mashed high to try and stop it drying out completely. I hold it at 18c for 3 days, and then up 2c per day, holding it there until complete.dbambrick996 wrote:Sounds really good. How long do you hold at 18 and what is your ramp up cycle, 2 degrees a day?BrannigansLove wrote:My saison recipe is 50% MO, 40% Vienna, 10% wheat, bittered with a shot of Goldings for 60 mins, and Saaz at 15 and 5 mins. I look for about 30 IBU, and ferment with WLP565, initially holding at 18c, before gradually raising to 28c until complete.
Can you tell me the fg you achieve with Wlp565
Thanks
Saison Recommendation
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Re: Saison Recommendation