I made the mistake of undersparging with a dark saison the other day and ended up with about 5 instead of 6 gallons in the fermentor by the end of the brew day. the wort tasted too bitter about 1/2way thru the boil. I added a 1 lb fig puree to the boil near the end (this is a fig saison experiment); hopefully this will round out the flavor. I think I also may have put too much midnight wheat (about 4-5%) in the grist.
henceforth, my thoughts are to blend a light saison (4.5-5.5%abv) into this. Does anyone have any thoughts as to how i should design the recipe for the blending beer? I want to keep it pretty basic to make it easy to blend with. I’ll hop similarly to the dark beer (and probably less).
I would keep it pretty basic, something along the same lines in terms of yeast and flavor profile. Doesn’t have to be identical by any means but I think it should be close. The only beer I blended was a horrible under attenuated IIPA with a light pale ale fermented and mashed super low and fermented with US05 to dry it out. Worked well enough, not terrific but more drinkable than it was. I did a couple practice blends before mixing everything. Something along the lines of a 50/50, 66/33 and 75/25 split with just a couple ounces of each to get a feeling for what was best. Can remember what I went with and don’t have my notes handy.
thanks! let you know how it goes. a friend suggested I make a 4% light blender so it finishes on time. I’m going to adjunct it a little just in case there is some left over so i don’t end up with table beer.