Originally, I was going to go with a Hainaut, BE water profile but I just couldn't hit the bicarbonate level (350ppm) and get anywhere near the proper mash pH so I am opting for higher sulfates to accentuate spiciness of the hops - also adding coriander in boil to accentuate spiciness - and higher chloride to accentuate sweetness of the cherry. Calcium is a little lower than I'd've liked. Target Water Profile: 42ppm Ca, 8ppm Mg, Na 35ppm, SO4 104ppm, Cl 75ppm, HCO3 0ppm.
Basis behind my grain choices: Belgian Pale Ale for base malt, Belgian Wheat for flavor and mouth-feel, Caramunich for color, Caramel Pils for additional body and head retention.
Last time I used this strain of yeast, I found it difficult to get the FG to 1.010, so I'm not going to push this to be an especially dry saison; granted, I will be prepared for a 6 week fermentation process to achieve 1.010.
Per local brew store advice, I will add only 24oz of the 49oz Cherry Puree can so as not to overpower the flavor of the saison.
Maroon color and pours with plenty of foam that is slow to dissipate. Smells of fruit loops cereal and a little bit of pepper spice. Taste is of a typical saison with just an edge of fruit tartness, but can't tell it's cherry. Not a bad saison, but not enough cherry flavor to be a successful cherry saison. I would say that an entire 29oz can per 5 gallon batch would be appropriate next time. I would also consider adding some Victory malt or perhaps even lactose to incorporate some residual sweetness.
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