| Amount | Fermentable | % |
|---|---|---|
| 5.50 pounds | German Pilsen Malt (2-Row) | 50% |
| 1.37 pounds | Wheat Malt, Pale (Weyermann) | 12.5% |
| 0.62 pounds | Wheat, Flaked | 5.6% |
| 3.50 pounds | Floor-Malted Bohemian Pilsner Malt Wyermann | 31.8% |
| 10.99 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.32 ounces | Magnum | 60 minutes | Boil | Pellets | 12.0% | |
| 1.62 ounces | Saaz | 15 minutes | Boil | Leaf | 3.1% | |
| 0.50 ounces | Saaz | 2 minutes | Boil | Leaf | 3.1% | |
| 2.44 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Gnome | Imperial Yeast | B45 | Liquid |
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 90 minutes | 147° F |
Going for a classic "young" grisette here. According to Dave Janssen, "...we can also assume that grisettes were generally served younger. This would mean that the hop character would be more forward than an aged beer of a similar recipe and there would not be much time for bacteria (and in addition wild yeast) development, lending support to the Farmhouse Ales information that grisettes were crisp from hop character and without acidity." So, going from this, a non-saison-like strain may do the trick. Out of personal preference, the Gnome yeast selection seemed to make sense, but only if fermentation temperatures are kept in check... ~low 60s. Too warm, lots of phenols would be thrown by fermentation.
Resources:
Target water profile: