Help me pick a hop for a session saison

I'm starting my sparge and haven't pinned down a hop for a 1.032 saison w/ 3724. My choices are exactly Centennial or Haulertau Mittelfrueh. The Mittelfrueh were given to me sealed but I don't know how old they are. I opened them and, well, they are green and smell earthy and spicy.

If I go with Centennial, I'm thinking 1.25 oz to get me 17 IBUs on my double batch.

If I go with the Mittelfrueh, I'll go with 1.25 oz @ 60 and 1.5oz @ 10 for roughly the same IBU.

Any input would be nice. Thanks

 

17 IBU is pretty low for a saison IMO. I've never used Centennial as a bittering hop, but I'd be tempted to try it for about 30 IBU and go with 2ozs Mittlefruh per 5 gallons at flameout.

 

styrian goldings,kent goldings,brewers gold,hallertau

 

True. But on my previous attempt, my saison finished 1.003. I feel like the bitterness is a little stronger than other beers with higher FG.

 

Hallertau, 20-25 IBU. And if you've never used 3724 start Googling!

 

well, what are the flavor and aroma characteristics you're looking for? American perfumy/citrusy/dank, German Noble, English herbal/spicy? What complements the flavor of your yeast the best? A saison expert I am not.

I find that most Belgian recipes use English hops or noble hops. Brewer's Gold, Styrian Goldings, Kent Goldings or Saaz could all work in that respect. Could even try Nugget or Clusters on a lark.

 

Styrian Goldings are awesome in a Saison!

 

I like hoppy saisons. Haven't brewed anything as small as 1.032, but do 1.038 a lot and shoot for mid 30s on IBUs and usually finish 1.002-1.000. I'm drinking one now, but it's probably more like 45 IBUS so I call it 'farmhouse pale' rather than saison.

Lots of suggestions for hops coming in, guess no one saw you're mid brew and in Korea.

 

Yes good point..that yeast needs care..sucker loves to crash if temps are too low or drop...pitch in the 60's free rise to the mid 70's and hold that beeatch there..even much higher temps will help..its crazy you can get close to 100 with that strain

 

I'd push it into the 80's or it'll stall or take 3 months to finish. Ask me how I know!

 

I might bump it up to low 20s for the IBU to factor in the unknown age on the Hallertau. I'm an experienced brewer but saisons are kind of off my radar. Complicating the matter is the massive range that the category covers. There was a BYO writeup on saisons but the lowest recipe they featured had an OG in the 1.070 range. Crazy!

And yes, it's Thursday in Korea. Time for lunch

 

At my saison attempt, I went from 1.052 to 1.003. Starting at 75f and ramping to 90f with my aquarium heater/water bath setup over the course of 10 days. So many stories about 3724 needing extra special care but it was nothing but good to me. *knock on wood*

 

I love the Saison DuPont strain but it does need some TLC! Saison is one of my favorite styles to brew and drink but I've never made a session version. I'd love to hear how this turns out.

 

If you can find any wyeast 3726 farmhouse kicking around from the PC series that just ended use that and grab some styrian , hallertau and or ekg

 

It looks like I'm going with the Haullertau. Now 60-10 or 30-20-10? Thoughts?

 

First Wort Hop, 15, 0 and whirlpool. You'll get plenty of smooth bitterness, flavor, & aroma

 

I'm past the point of FWH.

 

I would go 15 and flameout.

 

Then toss your 60 min addition in now. How much hallertau do you have?

 

6 oz.

 

What alpha %?

 

5.1%

 

1 at 60 and 1 at 15 will get you within style. The 1 at flameout is a bonus. IMO

 

Which is pretty much where tans was going initially ...

 

I'd go 3 oz, considering the unknown age. 1 bittering, 1 flavor, 1 aroma, let em all steep while you chill. You're lucky to get your hands on Mittelfruh!

 

Yeah... That's what I was saying too sounds like a tasty brew!

 

Thanks gents. I'm a fan of the 30-20-10 w/ session beers so I'm going to head down the road w/ Haullertau.