I wanted a hoppy, spicy and dry saison (kind of like an "India Saison") with lots of citrus notes (especially lemon) and this didn't disappoint. I also wanted a hint of oak, but the oak chips kind of got lost in the background.
I soaked 2 ounces of oak chips and 1 ounce of coriander seeds in Smirnoff Citrus for three weeks, then I added the tincture to the secondary.
I really enjoyed this beer, but if I do it again, I'll use oak cubes for the tincture ... and I'll do an all-grain version.
Mini mash was for an hour at 145-150 degrees.
BTW, the saison yeast took a lot of coaxing. After a couple weeks of lagging activity, I brought it upstairs to warmer temperatures, and then it really took off. It spent a week in the primary and 3 weeks in the secondary.
OG was 1.047 and FG was 1.008
Fermentables
38% - Dry Malt Extract - Light - US
3
44
8
Extract
6% - Flaked Rye - US
0.5
36
2
Mash
6% - Flaked Wheat - US
0.5
35
2
Mash
50% - Pilsner - BE
4
36
2
Mash
Hops
Citra
1
Pellet
Boil
60 min(s)
12
49.4
Magnum
1
Pellet
Boil
60 min(s)
13.5
55.6
Citra
1
Pellet
Boil
15 min(s)
12
24.5
Hallertau
1
Pellet
Boil
10 min(s)
4.5
6.7
Citra
1
Pellet
Boil
5 min(s)
12
9.9
Yeast
Wyeast Belgian Saison 3724
78%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
I had heard from others that the Wyeast 3724 was really touchy. The french saison 3711 came highly recommended from a guy in my club and worked well for me in low 60 degree temperatures. Don't have a finished product yet.
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I had heard from others that the Wyeast 3724 was really touchy. The french saison 3711 came highly recommended from a guy in my club and worked well for me in low 60 degree temperatures. Don't have a finished product yet.
12 years ago