For a ~1-gallon batch:
1 lb. pale ale
1 lb. white wheat
0.25 lb biscuit
0.25 lb. aromatic
2 g Marynka (9.2) @ 60
4 g Sybilla (8.2) @ 10
6 g Sybilla hop stand @ 160 F
Lallemand Farmhouse
The recipe looks a little wit-ish, though I suppose you could also think of it as a table-strength pale saison.
I've never used this yeast, but it sounded interesting and I bought a few packs. My uninformed guess is that with lower attenuation than other saison yeasts it would be more suited to a session-strength ale; on my system this recipe should hit ~1.045. Sybilla is one of my new favorite hops; it's Saaz-like, but more floral.
I'm still deciding as to whether to use white wheat or red (or maybe even rye), and aromatic or melanoidin or something else in the toasty category.
Please share both general feedback and experiences with this yeast!
1 lb. pale ale
1 lb. white wheat
0.25 lb biscuit
0.25 lb. aromatic
2 g Marynka (9.2) @ 60
4 g Sybilla (8.2) @ 10
6 g Sybilla hop stand @ 160 F
Lallemand Farmhouse
The recipe looks a little wit-ish, though I suppose you could also think of it as a table-strength pale saison.
I've never used this yeast, but it sounded interesting and I bought a few packs. My uninformed guess is that with lower attenuation than other saison yeasts it would be more suited to a session-strength ale; on my system this recipe should hit ~1.045. Sybilla is one of my new favorite hops; it's Saaz-like, but more floral.
I'm still deciding as to whether to use white wheat or red (or maybe even rye), and aromatic or melanoidin or something else in the toasty category.
Please share both general feedback and experiences with this yeast!