With the warmth of summer upon me, it seemed only fitting to brew some belgian style beverages. Being quite fond of Saisons , this was a clear choice and rather than diving in over my head I took a simple approach. Overall the experience was positive and presented a nice recipe to alter in the future.
Batch Vol: 4 gal
Initial gravity: 1.063
Final gravity: 1.011
7lb Pilsner Malt 79%
1lb Turbinado Sugar 11% (added w/ 15 min left in boil)
5oz Flaked Oats 4%
5oz Crystal 60l 4%
3oz Dextrine Malt 2%
1.5oz Czech Saaz @60 min
Fermented: Wyeast 3724 Belgian Saison
Brewed: Aug 3 (Actual vol ~4.5 gal, OG 1.051) Initially fermented in cool water tub, then moved to ambient air and allowed temp to increase under wet towel from ~60*F to ~78*F.
Bottled Sept 25 (~3.75 gallons w/ 4oz corn sugar)
Tasting: Pours a golden yellow with a considerable head. Refreshing level of carbonation and yeast forward profile with both fruity esters and some spiciness. Overall pleasant and refreshing, however will probably modify the hop profile a bit and try and reign in the yeast character a bit when I rebrew.