Saison Ay Bendito - Mosaic Dry-hopped Saison

HOME BREW RECIPE:
Title: Ay Bendito - Mosaic Dry-hopped Saison
Author: Remmy

Brew Method: All Grain
Style Name: Saison
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.25 gallons
Boil Gravity: 1.039
Efficiency: 81% (brew house)

STATS:
Original Gravity: 1.051
Final Gravity: 1.006
ABV (alternate): 5.99%
IBU (tinseth): 23.63
SRM (morey): 3.04

FERMENTABLES:
7 lb - Belgian - Pilsner (75.7%)
1.25 lb - German - Wheat Malt (13.5%)
0.25 lb - German - Vienna (2.7%)
0.25 lb - German - Acidulated Malt (2.7%)
0.5 lb - Cane Sugar (5.4%)

HOPS:
0.5 oz - Columbus, Type: Pellet, AA: 12, Use: Boil for 70 min, IBU: 23.63
3 oz - Mosaic, Type: Pellet, AA: 12.8, Use: Dry Hop for 7 days

MASH GUIDELINES:
1) Infusion, Temp: 147 F, Time: 60 min, Amount: 3.25 gal
2) Sparge, Temp: 170 F, Time: 5 min, Amount: 5.25 gal
Starting Mash Thickness: 1.4 qt/lb

YEAST:
Wyeast - Trappist High Gravity 3787
Starter: Yes
Form: Liquid
Attenuation (avg): 76%
Flocculation: Med-High
Optimum Temp: 64 - 78 F
Fermentation Temp: 79 F
Pitch Rate: 0.35 (M cells / ml / deg P)

NOTES:
This beer tastes very similar to a hoppy tripel I brewed recently. Both are quite spicy, due to the yeast used. But this beer has a big tangerine/pineapple aroma from the Mosaic dry-hop. It almost tastes hoppy because the aroma pops so much.

Thanks for posting this. The name caught my eye (I'm Puerto Rican ).
I mostly brew saisons and like the idea of using 3787 in a saison.
Is that your typical pitch rate for saisons? Do you find it improves the spiciness of this yeast?

Rdom said:

Thanks for posting this. The name caught my eye (I'm Puerto Rican ).
I mostly brew saisons and like the idea of using 3787 in a saison.
Is that your typical pitch rate for saisons? Do you find it improves the spiciness of this yeast?

Click to expand...

Ha ha, that's great.

I had harvested 4-5 Mason jars' worth of yeast from a previous batch (Belgian IPA) I brewed with the 3787. I dumped two of the jars full of yeast (after decanting, of course) into the wort. I saw activity in the airlock not even two hours later.

I typically use liquid yeast for my saisons and don't usually make starters for them. In this case, I just had leftover yeast from a prior batch so I decided to use it and get the saison going as fast as possible so I could eventually dry-hop and keg it quickly.