DrummerBoySeth
Well-Known Member
I am trying to come up with a refreshing summer beer to brew next. I am a big fan of the Witbier style. Since I am still an extract brewer, I am accustomed to many of my recipes having an FG in the range of 1.020, but I wanted to create a brew with a dryer finish for hot summer days. My solution to the high FG issue was to substitute Saison yeast with a higher attenuation to lower the FG to a more reasonable summer-drinking level. Here is my idea for this recipe... Let me know what you all think.
My real question is this... How much will the Saison yeast affect the overall character of the beer? I am not sure about the technical differences between Saison and Witbier from a recipe perspective. I do know that Saisons are usually slightly darker and hoppier than Wits, but I have never seen a Saison recipe, so I am not sure what the real differences in terms of grain bill and hopping rates are. I also like the fact that the Saison yeast seems to be VERY tolerant of summer brewing temperatures. Will Saison yeast complement a wheat-heavy recipe like this, or should I look for another option, like a Hefe yeast, or maybe even a Trappist ale yeast?
My real question is this... How much will the Saison yeast affect the overall character of the beer? I am not sure about the technical differences between Saison and Witbier from a recipe perspective. I do know that Saisons are usually slightly darker and hoppier than Wits, but I have never seen a Saison recipe, so I am not sure what the real differences in terms of grain bill and hopping rates are. I also like the fact that the Saison yeast seems to be VERY tolerant of summer brewing temperatures. Will Saison yeast complement a wheat-heavy recipe like this, or should I look for another option, like a Hefe yeast, or maybe even a Trappist ale yeast?