I have a couple of recipes put together that I want to get brewing soon so I can have them available over the holidays. Tell me what they are missing, how would you change them? Also I am looking for some thoughts about the D-180 Candi Syrup in the saison and what to expect flavor wise. I've used the D-45 and D-90 and really enjoyed what I got from them.
In the second recipe I am considering a very small addition of like 3-4 oz of Honey Malt just for a little complexity and emphasis of the base malt. The spicing is the same as I used in the Hennepin-sh saison I made and they are subtle but I wouldn't be opposed to other suggestions for the spices. Thoughts?
2015 Christmas Saison
6 gallons
OG-1.069
IBU-28
SRM-21
69% Dingeman's Pils
14% MFB Munich
7% D-180 Candi Syrup
3.5% Sucrose (.5#)
3.5% Belgian Aromatic
2.5% Special B
Mash 147F/40 and 158F/20
Gr. Magnum at 60
14g Saaz @10
WY3726 Farmhouse Ale
Golden Spiced Ale
6 gallons
OG-1.075
IBU-25
SRM-5
100% Weyermann Floor Malted Pils.
Mash 147F/40 and 158F/20
Gr. Magnum @ 60
10g Strisselspalt @ 15 min.
10g Strisselspalt @ 5 min.
6g sweet orange peel@10
6g coriander @10
0.7g Grains of Paradise @10
0.9g dried ginger root @10
WY3725 Bière de Garde