All Grain Yeast:
Wyeast 3711 Yeast Starter:
no Additional Yeast or Yeast Starter:
no Batch Size (Gallons):
6 Original Gravity:
1.050 Final Gravity:
27 Boiling Time (Minutes):
5.4 Primary Fermentation (# of Days & Temp):
21 days @ 70F Tasting Notes:
Crisp, clean saison balanced by coffee
BIAB/No-Chill, 71% eff
(hop conversions given)
8.4 lb Weyermann Pilsner malt
3.0 lb Weyerman Dark Wheat malt
3 oz Acid malt (for pH)
1.25 oz Styrian Golding (3.8% AA) - FWH (calculated as 30 min)
1.75 oz Styrian Golding - Cube hop (calculated as 20 min)
Wyeast 3711 French Saison
1 oz Black Hand Brazilian coffee, coarsely ground - 1 day before bottling
Mash: 148 for 60 min
Mash-out: 170 for 15 min
Boil: 90 min
After having tons of coffee porters and stouts, I decided to go with something lighter in color, mainly because I can't leave well enough alone. My favorite canvas for experimenting is the saison.
I needed a coffee that would go well with the spicy character of 3711, so I was initially looking for a lighter roast. Unfortunately none of the lighter roasts I tried seemed to fit the profile I was aiming for. Next I tried a local roaster's Brazilian coffee, a medium/medium-light roast. They say about this roast:
Soft & nutty, with notes of bittersweet chocolate. These single-origin, Brazilian beans are laid out to sun-dry with the cherry on. This imparts a rich, dry, fruit flavor and adds body to the cup.
Obviously, unless you live in the Richmond area you won't be able to get this particular roast. To start, find a light/medium roast coffee you enjoy, and imagine it in a saison. Experiment a little. Buy good quality, fresh coffee.
The coffee blends beautifully with the yeast flavors, and gives a bit of mouthfeel. Unfortunately I believe it also killed my head retention.
This is a beautiful beer, but it's not for everyone. Some people said to cut back on the coffee, some said add more. While I wish it had the big fluffy head associated with saisons, I will definitely be brewing this again!
Things I would do differently next time:
1.) My efficiency was a little low due to the quality of the pilsner malt (I usually get about 75%). It was free, so I can't complain, but I'll use fresher malt.
2.) I won't crush the beans. Coffee grounds ended up getting into the bottling bucket, and thus into the bottles. May need to increase the coffee due to lower surface area.
3.) Lighter roasts don't express as much oil as darker roasts, but they do have some. I might age my beans in a paper bag for a few days to wick away oils.