- Recipe Type
- All Grain
- Yeast
- Wyeast 3711
- Yeast Starter
- Nope
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.028
- Final Gravity
- 1.005
- Boiling Time (Minutes)
- 60
- IBU
- 18.7
- Color
- 5.7
- Primary Fermentation (# of Days & Temp)
- 14-21 days at 73 F
- Tasting Notes
- Fruity, spicy, very saison-like
I love saisons, but the 5-7% ABV that a typical saison has is not very quaffable during the hot summer months. Here's a more sessionable version that has all the saison characteristics with lower alcohol.
Brew-In-A-Bag/No-Chill
Reverse osmosis water
1.5 tsp Calcium Chloride
5 lb Belgian Pale Malt
1 lb Weyermann Light Munich Malt
2 oz Acid Malt
.5 oz Styrian Golding (3.8%, pellet) First Wort Hop
.5 oz Styrian Golding (3.8%, pellet) 30 min (50 minute addition with chilling method)
2 oz Strisselspalt (2.0%, pellet) Cube hop (20 minute addition with chilling method)
Wyeast 3711 French Saison
Mash: 152 F for 60 min
Mash-out: 170 F for 15 min
Boil: 60 min
Target stats are listed above, calculated for 75% efficiency. Here's what I got on brew day:
Efficiency: 86%
OG: 1.032
FG: 1.002
ABV: 4.0%
IBU: 18.1
It's still a session beer, very drinkable, and only 4% abv. It exhibits all the characteristics of a saison, fruity and spicy, though the head doesn't last quite as long as more traditional examples. It was a hit at my homebrew club's summer party, so I'm not complaining :rockin:
I added the Munich to help with the color and give it a little more body and malt flavor. The acid malt is there strictly for pH adjustment. The low-AA hops provided the right amount of balance and the flavors were spot-on.
My efficiency always seems to increase when I use a smaller grain bill with Brew-In-A-Bag, and I forgot to calculate for that, plus the yeast attenuated more than expected, taking this from a 2.9% quaffer to a 4% "monster" brew
Next time I will take the enhanced efficiency into consideration, but I consider this recipe a tried-and-true success!
Brew-In-A-Bag/No-Chill
Reverse osmosis water
1.5 tsp Calcium Chloride
5 lb Belgian Pale Malt
1 lb Weyermann Light Munich Malt
2 oz Acid Malt
.5 oz Styrian Golding (3.8%, pellet) First Wort Hop
.5 oz Styrian Golding (3.8%, pellet) 30 min (50 minute addition with chilling method)
2 oz Strisselspalt (2.0%, pellet) Cube hop (20 minute addition with chilling method)
Wyeast 3711 French Saison
Mash: 152 F for 60 min
Mash-out: 170 F for 15 min
Boil: 60 min
Target stats are listed above, calculated for 75% efficiency. Here's what I got on brew day:
Efficiency: 86%
OG: 1.032
FG: 1.002
ABV: 4.0%
IBU: 18.1
It's still a session beer, very drinkable, and only 4% abv. It exhibits all the characteristics of a saison, fruity and spicy, though the head doesn't last quite as long as more traditional examples. It was a hit at my homebrew club's summer party, so I'm not complaining :rockin:
I added the Munich to help with the color and give it a little more body and malt flavor. The acid malt is there strictly for pH adjustment. The low-AA hops provided the right amount of balance and the flavors were spot-on.
My efficiency always seems to increase when I use a smaller grain bill with Brew-In-A-Bag, and I forgot to calculate for that, plus the yeast attenuated more than expected, taking this from a 2.9% quaffer to a 4% "monster" brew
Next time I will take the enhanced efficiency into consideration, but I consider this recipe a tried-and-true success!