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Split batch: Saison and Gold Lager


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#1 Poptop

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Posted 14 September 2017 - 06:02 AM

Fortunately the 15 gallons of water I have in 3 fermenters wasn't needed for the storm, which means that if I can clean up all the debris around the yard this weekend, I'll try and pull off 10 gallons next weekend.

Split batch of Saison (Belle Saison) and Gold Lager (34/70 slurry). To dry out the Saison and add some extra character to it, I want to add a pound/pound and a half of sugar at high krausen. I have a bag of D180 but not sure if that would be complimentary to the recipe I've designed. So looking for thoughts on that addition; table sugar, piloncilo, turbinado, other??

Here's the split recipe, what do you think?

Estimated OG: 1.050 SG, Estimated Color: 5.0 SRM, Estimated IBU: 26.5 IBUs, Boil Time: 40 Minutes
10 lbs Pale Malt (2 Row)
9 lbs Pilsner (2 Row) Ger
1 lbs Munich Malt
1 lbs Vienna Barke Vienna
1.00 oz Magnum [14.00 %] - Boil 25.0 min
1.00 oz Hallertauer [4.80 %] - Boil 10.0
1.00 oz Tettnang [4.50 %] - Boil 10.0 min
1.00 oz Select Spalt [4.75 %] - Boil 5.0

#2 Bklmt2000

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Posted 14 September 2017 - 06:43 AM

The recipe looks good.

 

For the saison, i'd stick with plain cane sugar; skip the D180.



#3 Poptop

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Posted 14 September 2017 - 06:45 AM

The recipe looks good.
 
For the saison, i'd stick with plain cane sugar; skip the D180.


Clean and simple

#4 Bklmt2000

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Posted 14 September 2017 - 08:00 AM

Clean and simple

 

Yessir.  I'm a big fan of simple.



#5 pkrone

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Posted 14 September 2017 - 05:15 PM

Agreed.




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