keithshead
Brewer
- Joined
- Aug 10, 2009
- Messages
- 43
- Reaction score
- 0
Hi,
My local brew pub is hosting its next home brew comp in a few months for low gravity beers 4% and under. Last month it was beers brewed with bottom fermenting yeast and it was the first time i wone with my Baltic Porter. Kind of got the bug now and want to win again.
So, i am thinking a low gravity, hoppy Saison. Obviously it being low gravity i have my concerns. My baltic porter was 9.3% so i could pack it with flavour and aroma. But with a low gravity beer i will have issues with body and mouth feel. But at the same time i would like this to be a dry beer. Here are my thoughts;
Vienna or munich malt as a base i am thinking
Rye malt will add a nice spiciness i think as well as improve body but unsure of %.
then some wheat malt for tartness, head retention.
For hops i am thinking an American hop. Something with european heritage. Perhaps Liberty.
But most importantly i am thinking Wyeast French Saison. I have used it before and i love the citrusy/spiciness it imparts. But it imparts body as well, a really nice silkiness but fermenting down really dry.
So can anyone suggest anything here? Percentages wise, anything i have overlooked. I think the most important thing here for me is i want a nice dry tart beer. Something down to 1.005 or 1.002 hence my choice of yeast for this fact but i want to preserve the body/mouthfeel of the beer.
My local brew pub is hosting its next home brew comp in a few months for low gravity beers 4% and under. Last month it was beers brewed with bottom fermenting yeast and it was the first time i wone with my Baltic Porter. Kind of got the bug now and want to win again.
So, i am thinking a low gravity, hoppy Saison. Obviously it being low gravity i have my concerns. My baltic porter was 9.3% so i could pack it with flavour and aroma. But with a low gravity beer i will have issues with body and mouth feel. But at the same time i would like this to be a dry beer. Here are my thoughts;
Vienna or munich malt as a base i am thinking
Rye malt will add a nice spiciness i think as well as improve body but unsure of %.
then some wheat malt for tartness, head retention.
For hops i am thinking an American hop. Something with european heritage. Perhaps Liberty.
But most importantly i am thinking Wyeast French Saison. I have used it before and i love the citrusy/spiciness it imparts. But it imparts body as well, a really nice silkiness but fermenting down really dry.
So can anyone suggest anything here? Percentages wise, anything i have overlooked. I think the most important thing here for me is i want a nice dry tart beer. Something down to 1.005 or 1.002 hence my choice of yeast for this fact but i want to preserve the body/mouthfeel of the beer.