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Old 05-16-2013, 07:37 PM   #1
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Default Session Saison #2

Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 6
Original Gravity: 1.030
Final Gravity: 1.006
IBU: 22
Boiling Time (Minutes): 60
Color: 3
Primary Fermentation (# of Days & Temp): 21 days @ 70F
Tasting Notes: Crisp, dry, with saison spice and berry/melon from the Belma

BIAB/No-Chill, 85% efficiency
(hop conversions in parentheses)

5.5 lb Maris Otter
2 oz Acid Malt (for pH)

.25 oz Belma (12.1% AA) - FWH
1 oz Strisselspalt (2.1% AA) - Cube hop (calculated as 20 min)
.25 oz Belma - Cube hop (calculated as 20 min)
1 oz Strisselspalt - Dry hop (5 days before bottling)
1 oz Belma - Dry hop (5 days before bottling)

Wyeast 3711

Mash: 155 for 60 min
Mash-out: 170 for 15 min
Boil: 60 min

I love saisons, but hated the high alcohol, so I created my first session saison to get around that. Now I've played with the recipe and developed something new.

For the base malt, I had some Maris Otter I needed to use up, and I thought it might give a nice malty backbone.

I love Strisselspalt - such a nice hop, and so underrated! And I paired it with Belma, which gives a nice strawberry/melon flavor and aroma that pairs nicely with the yeasty spice of 3711.

This beer has only been tasted by a handful of people so far, but it's already gotten some "I'd buy this" so I can't complain! Enjoy!

Primary: Schwarzbier, Vienna lager, Bohemian Pilsner

Kegged: Avery Hog Heaven clone; Brewpastor's Dark Night of the Soul; Neo-1 APA (homegrown); Yooper's Fizzy Yellow Beer; Altbier; Dry Stout

Bottled: Grodziskie; Sterling Patersbier (homegrown); Mosaic Session Brett; Smoked Wit; Saison Americain; Session Saison
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