Grist:
Bohemian Pilsner malt (Weyermann) 70.8%
Flaked Rye 8.8%
Munich (Fawcetts) 4.4%
Wheat Malt 4.4%
Acidulated Malt 4.4%
Jaggary 7.1%
Hops
Northern Brewer 40g 90 minutes
Hallertau Mittlefruh 30g 20 minutes
EKG 20g 15 minutes
Specs
Brewlength 23 litres
OG 1.056
FG 1.006 (maybe lower)
Alcohol content 6.6% ABV (or higher)
Bitterness 33 IBU
Colour 11 EBC
Yeast WLP 566 Saison II
I don't know what this yeast manages in terms of spiciness so I'll be adding some black pepper in the last 5 minutes of the boil, maybe 10g. I'll be adding apricots to the secondary but I've not decided how much yet - I picked up 500g the other day that I've put in the freezer to break up the cell walls, I'm not sure whether to go with a slight hint of apricot or pick some more up and hit it with a heavier dose for a more pronounced taste and extra dryness - any thoughts?
I'll be mashing low for better attenuation, possibly with a decoction to get to mash out and a higher efficiency but that will depend on what time I get the mash on and whether I can be bothered with a long brewday. The acidulated malt is an attempt to correct mash pH without using CRS and also to get a bit of sourness going on, the flaked rye is to spice it up a bit and give it a little bit of farmhouse haze!
As for fermentation temperature I'm not sure yet. 566 is supposed to be an easier yeast than the 565, it ferments cooler and quicker but this will probably still be up around the 25C mark, maybe higher if it stalls out too early. And I'm thinking of bretting a gallon in a demijohn with the dregs from a bottle of Orval or something similar after the initial ferment and see what that brings to the party
Any advice or criticism is greatly appreciated as always,
Cheers,
Ian