Yesterday I brewed my first Saison as followed:
12.5 lbs German Pilsner
1 lbs Munich Malt
0.75 lbs of German Wheat
2 oz Hallertau (boil 75 minutes)
1 oz Hallertau (Flameout)
0.5 oz Sorachi Ace (Dry Hop)
Mashed at 147 for 90 minutes
Fly Sparged at 169
OG (post boil) 1.072
Total volume post boil 5.75 gallons
I added two packages of Wyeast #3724 Belgian Saison. (No starter- direct pitch)
There is the background, now I have a question on the fermentation end of the process. Currently I have it sitting at about 70 degrees F where I intend to keep it there for the first four days. Following that I am moving it to my garage (NE USA) where it will finish at 80-90 degrees for 10 days.
Does that sound correct for a fermentation schedule? Also, I have read that I may need to add sugar to the fermenter after four days to “dry” it out more. If this is true, does anyone have any suggestions on which sugar to use, and how to add it to the fermenter without contaminating the entire process?
Thanks in advance.