NewDetroitBrewing
NewDetroitBrewing
- Recipe Type
- All Grain
- Yeast
- Wyeast 3711 French Saison
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.052
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 90
- IBU
- 36.9
- Color
- 7.3
- Primary Fermentation (# of Days & Temp)
- 28 days - 72 F
- Tasting Notes
- Fresh citrus nose, spicy citrus flavor, light amber color, and watery mouth feel.
Citra Saison
Ingredients:
Grain
8.00 lb Pilsner (2 Row) Belgian (2.0 SRM) 72.70 %
2.00 lb Munich Malt - 20L (20.0 SRM) 18.20 %
0.75 lb Wheat Malt, German (2.0 SRM) 6.80 %
0.25 lb Acid Malt, German (3.0 SRM) 2.30 %
---
11.00 lb Total Grain Weight
Hops:
3.00 oz Saaz [3.00 %] (60 min) 30.8 IBU
1.00 oz Saaz [3.00 %] (15 min) 5.1 IBU
1.00 oz Citra [12.00 %] (0 min)
1.00 oz Citra [12.00 %] (dry hop) 7 days
---
Total IBU: 35.9 IBU
Miscellaneous:
0.50 Whirlfloc (15 min)
0.25 tsp Yeast Nutrient (15 min)
0.50 oz Crushed Coriander (0 min)
0.50 tsp Crushed Grains of Paradise (0 min)
0.25 oz Orange Zest (0 min)
Mash Profile:
Total Grain Weight - 11.0 lbs
Mash - 152.0 deg F/60 minutes
Sparge - 168.0 deg F/10 minutes
Boil - 90 minutes
Fermentation:
Pitch Wyeast 3711 French Saison at 70-80 deg F. Ferment 28 days. Dry hop last 7 days.
Notes:
Originally inspired by the Mad Fermentationist's Hoppy French Saison. We use Citra hops at flameout and for dry hopping. We added coriander, grains of paradise, and fresh orange zest to increase the spicy citrus flavor. And we added a small amount of acidulated malt for mouth-watering drinkability.
Options:
Use Wyeast 3724 Belgian Saison for the primary fermentation and add White Labs WLP650 Brettanomyces Bruxellensis in a secondary for a Citra Saison Brett.
Ingredients:
Grain
8.00 lb Pilsner (2 Row) Belgian (2.0 SRM) 72.70 %
2.00 lb Munich Malt - 20L (20.0 SRM) 18.20 %
0.75 lb Wheat Malt, German (2.0 SRM) 6.80 %
0.25 lb Acid Malt, German (3.0 SRM) 2.30 %
---
11.00 lb Total Grain Weight
Hops:
3.00 oz Saaz [3.00 %] (60 min) 30.8 IBU
1.00 oz Saaz [3.00 %] (15 min) 5.1 IBU
1.00 oz Citra [12.00 %] (0 min)
1.00 oz Citra [12.00 %] (dry hop) 7 days
---
Total IBU: 35.9 IBU
Miscellaneous:
0.50 Whirlfloc (15 min)
0.25 tsp Yeast Nutrient (15 min)
0.50 oz Crushed Coriander (0 min)
0.50 tsp Crushed Grains of Paradise (0 min)
0.25 oz Orange Zest (0 min)
Mash Profile:
Total Grain Weight - 11.0 lbs
Mash - 152.0 deg F/60 minutes
Sparge - 168.0 deg F/10 minutes
Boil - 90 minutes
Fermentation:
Pitch Wyeast 3711 French Saison at 70-80 deg F. Ferment 28 days. Dry hop last 7 days.
Notes:
Originally inspired by the Mad Fermentationist's Hoppy French Saison. We use Citra hops at flameout and for dry hopping. We added coriander, grains of paradise, and fresh orange zest to increase the spicy citrus flavor. And we added a small amount of acidulated malt for mouth-watering drinkability.
Options:
Use Wyeast 3724 Belgian Saison for the primary fermentation and add White Labs WLP650 Brettanomyces Bruxellensis in a secondary for a Citra Saison Brett.