Just finished brewing a French Saison which is fermenting with vigor! I'm excited about the outcome because I wrote the recipe, and made some slight changes from my first attempt at it.
My first French Saison turned out very nice. It is as clear as glass, and has nice head retention. However it was too dry, which I have attributed to the 2 lbs of honey I added 3 days into fermentation.
My second attempt is going great, but I'm not so sure I want to add any honey at all. I changed the weight of honey in the new recipe to 1 lb, but do you think I should still add it?
I want some dryness but just a little
Here's the data...
French Saison recipe:
Mini Mash-1lb Munich Malt, 1lb Crystal Malt-15L
Extract Addition-5lb Liquid Pilsner, 2lb Liquid Pale
Hop Addition-[0.5oz, 90min Summit], [2oz, 15min Goldings] [1oz, 5min Centennial]
Yeast-Wyeast 3711 (French Saison)
If I add the honey the stats look like this
No honey looks like this