1st Saison Attempt Recipe Critique

Hey everyone. I just started brewing about a month ago and have already done 3 two gallon small batch beers (2 IPAs and 1 APA). I'm thinking about doing a simple easy drinking summer type saison for my next one and I wanted to get some advice on a recipe. This will be my first 5 gallon brew.

Type: Extract
Starting boil vol: 3 gal
Boil time: 60'

4lbs Pilsen DME (72.7%)
0.5lbs wheat DME (9.1%)
1lbs corn sugar (18.2%)

1oz hallertau (60')
1oz saaz (5')

Top off to 5 gal

Wyeast 3711

OG: 1.046
FG: 1.009
ABV: 4.8%
IBU: 21
(Used Brew Pal app)

A couple points/questions:

- should I add any steeping grains?

- do I need to do a secondary fermentation? (Which would require me to buy one)

- I wanted to possibly try black pepper and lemon in this but wasn't sure if I should stay away from the spices since it's my first one. If I wanted to do it, when and how should I add them?

Any help would be appreciated. Thanks!

Looks decent. Personally I would kick the hops up a bit, but that is because I like my saisons balanced to a bit hoppy. So you don't have to change that. No need for secondary ferm.

She'll be a pale color, but within specs. Personally, I would switch the hops- Saaz at 60 and Hallertau at 15, but that's because I like hallertau as flavoring rather than Saaz. No experience with the pepper, so I'll leave that to others. The zest of 1 lemon at flameout has worked for me, with 2 lemons being too much.

Thanks. This will be my first time using non-American hops so I'm not exactly sure how Saaz and Hallertau are. Is there an advantage of using the lemon zest over lemon juice?

I think the corn sugar percentage is a little on the high side, I would probably substitute half a pound with another half pound of wheat or Pilsen. You don't need secondary, and I wouldn't steep anything additional for this. As for the spices you shouldn't need them with this yeast strain, what temp(s) are you planning for the fermentation? I don't have any experience with lemon but if you want to try black pepper I wouldn't go above 7 grams or about 0.25 ounces for a nice subtle flavor

I figured I would cool down to pitch around 70 then let it free rise. The ambient temp in my basement is probably around 75-78. I was also thinking about maybe adding a little bit of Cascade at some point to try and compliment the lemon citrus. Maybe .25oz at flameout?

One warning is I can bet that that 3711 will drop the FG way lower then the 1.009 the software claims. That stuff is a beast

That's what I hear! I'm ok with that, I hope it dries it out nice and good.

I'm also thinking of trying my hand at washing and harvesting this yeast after fermentation.

Lol. I just kegged a saison done with 3711. Took it to 1.000. Lol

That's some tasty water right there!

I did a full teaspoon of fresh ground black pepper in my last saison, it was excellent. I also used 3711 but fermented a little lower. I would not go over a teaspoon if you do it.

Sounds good! When did you add it?

spam_and_eggs said:

Thanks. This will be my first time using non-American hops so I'm not exactly sure how Saaz and Hallertau are. Is there an advantage of using the lemon zest over lemon juice?

Click to expand...

more intense flavor. Actually I usually zest the lemon with a veggie peeler, making sure not to get any of the white pith, then squeeze the lemon for the juice and add both.

Another question: should I make a yeast starter even with the wyeast smack pack? If so, do I smack it first then pour into my starter or just straight without breaking the nutrient?

spam_and_eggs said:

Another question: should I make a yeast starter even with the wyeast smack pack? If so, do I smack it first then pour into my starter or just straight without breaking the nutrient?

Click to expand...

Yes make a starter! As for the rest it really doesn't matter IMO, sometimes I do and sometimes I don't, the starter wort makes up for it anyway