Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: 750ml
Batch Size (Gallons): 6
Original Gravity: 1.050
Final Gravity: 1.008
IBU: 15
Boiling Time (Minutes): 90
Color: 7 SRM
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: what?
Secondary Fermentation (# of Days & Temp): I don't secondary
Tasting Notes: Tastes like awesome.

Malts and Fermentables

5lbs. Belgian Pils
3lbs. American 2-Row
2lbs. White Wheat Malt
1lb. Table Sugar
.25lbs Special B Malt 180L

Hops

1 oz. Willamette Hops 5.5%AA 20 minutes
0.5 oz. Nelson Sauvin Hops 12.4% AA 10 minutes
0.5 oz. Nelson Sauvin Hops 12.4% AA 5 minutes
1 oz. Nelson Sauvin Hops 12.4%AA Dry Hop - 7 days



Appearance - Golden orangish in color with pale straw highlights. The head poured rocky and chunky, just like you would expect in a saison. It's nice and cloudy, which is how I prefer my saisons. I don't really like them to be crystal clear. Leaves some bad ass lacing.

Nose - Even though the hops are dominant, the first thing I get is a candy sweetness (from the pilsner malt). That really helps to accent the hop profile. Over ripe pineapple followed by mangos and passion fruit. Behind that is a bit of spice, lemon peel then orange, finished with a slight breadiness (from the two - row).

Mouthfeel - I carbed this up to a shade over 3 volumes (3.2 actually) so it's very spritzy and full. The bubbles are very fine which just adds to the sprity mouthfeel. It has a nice bit of silkiness too, I find that you get this a lot with that Wyeast 3711 French Saison.

Taste - At first you get that impression of candy sweetness. In the middle there's a lot of the same that you get in the nose, but in different order. The spiciness is first followed by lemon and orange. The passion fruit comes next followed by the hop bitterness which is just enough to hold the beer up and keep it in balance. Right at the back you get the pineapple and mango then that candy sweetness impression that fades into the long and dry finish.