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Old 05-16-2013, 07:37 PM   #1
eulipion2's Avatar
Sep 2006
Hawley, PA
Posts: 1,697
Liked 89 Times on 68 Posts

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: Carrot Brown Ale; Session Black IPA
Kegged: Smoked Porter;
Bottled: Witbier; Belgian Golden Strong; Quad; Saison; Norwegian Farmhouse Ale

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