re: Homebrewing: In-Process Thread

quote:

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For sure.

80% Pils
10% Munich Munich
10% Wheat Malt

18 IBU Hallertauer @ 60 (1 oz for 5 gal)
4.6 IBU EK Golding @ 15 (0.50 oz for 5 gal)
0.4 IBU EK Golding @ Flameout (0.50 oz for 5 gal)

Wyeast 3711 @ 70 degrees for a few weeks

Transferred to secondary for fruit infusion. Used 3 lbs strawberries and 3 lbs mango. I cut up all the fruit and did a few freeze/thaw cycles then racked on top. I want to say it sat there for 2-3 weeks on the fruit, but might have even been a month. I should have taken notes but didn't.

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I just got the call that my $10 15 gallon fermenter is ready for pickup and I am thinking of doing a 12 gallon batch of simple saison. Probably something like:

65% Two-row
15% Wheat
last 20% some combo of Caramunich, acid malt and oats.

I would like to use Amarillo hops but the brew store guy said they are hard to come by. I'll then secondary half on some fruit.

I also need to figure out my black pumpkin saison and brew it at some point really soon.