80+ deg fermenting yeast recommendations

[WileECoyote]

Hello, I would like to find a yeast for fermenting my next batch at 80 deg or higher, any recommendations ?

Recipe is or will be close to this, these are the ingredients I have at this time.

3 gal water
1/4 Lb L20 30min steep
1/4 Lb carapils 30min steep
boil
6 lbs DME wheat 60min
2 Lbs honey 30min or ? min, I would like strong honey flavor, recommendations on time for stronger honey flavor?
1 oz coriander 15min, ""UPDATE"" changed to 1/2 oz
1 tbsp sweet orange peel 15min
1 tsp irish moss 15min
1/2 saaz hops 60min ""UPDATE"" No Hops
top off to 5 gal in fermenter.

Im thinking about trying this yeast, Belgian Saison Activator Wyeast ACT3724- 4.25 oz. but I don't know if it will go good with my recipe?

""UPDATE"" Ordered 2 packs of 3724 yeast for this recipe

I would like to exchange the hops for gruit herbs, recommendations welcome here too ? I am reading up on using gruit herbs but would like help with picking ones that will go good with this recipe.

""UPDATE"" Ordered, Dried Mugwort, and Ginger Root, still looking to find some Yarrow and Bog Myrtle for this brew.
Ginger? not sure yet.

Thanks in advance
WiliECoyote

 

[2brew1cup]

Well its gonna be a Saison or Farmhouse yeast if its going to be 80 degrees

 

[helibrewer]

And I would add the honey at flameout or in secondary if you are looking for the flavor/aroma...you will lose that in the boil

 

[WileECoyote]

And I would add the honey at flameout or in secondary if you are looking for the flavor/aroma...you will lose that in the boil

Thank You helibrewer, I will use your suggestion at flame out.

oh thinking about it I read where someone adds brown sugar after 3 days in the primary, would that work for the honey addition?

 

[WileECoyote]

Hello, Anyone else out there?

 

[phenry]

3724 will work great at 80*+. Just make sure you pitch plenty of healthy cells. Also, 1 oz each of orange peel and coriander is pretty high. IMHO, if you can distinctly pick out a spice in a beer, you've used too much. I'd drop those down to 0.5 oz, even less maybe.

 

[AmandaK]

I'd lose the orange and coriander (unless you use a Wit yeast) and up the 60 min addition to 1 or 2 oz of Czech Saaz, then use a nice starter of the 3724 to make a saison.

 

[WileECoyote]

3724 will work great at 80*+. Just make sure you pitch plenty of healthy cells. Also, 1 oz each of orange peel and coriander is pretty high. IMHO, if you can distinctly pick out a spice in a beer, you've used too much. I'd drop those down to 0.5 oz, even less maybe.

Thanks phenry, on your recommendation I ordered 2 packs of the 3724 so i would have plenty of healthy cells, and will cut back the coriander to .5oz, the orange is only 1 tbsp in the recipe, so I think I will go with that.

I will edit my recipe to reflect these changes.

Thanks for the help
WiliECoyote

 

[WileECoyote]

Thinking about adding the 2 lbs of honey to the primary fermenter after 3 days of fermentation.

any input on this?

I would like the most honey flavor I can get in this batch.

Thanks
WiliECoyote

 

[WileECoyote]

Update, Trying Gruit Herbs on this batch.

Mild to almost no bitterness is what Im trying to accomplish, semi sweet to sweet, able to taste/smell orange with a lot of honey flavor/aroma, with hints of coriander, medium to light bodied, smooth, easy to drink.

Any recommendations on Herbs, Amounts, and times are welcome?

Im not going for any style here, Im going strictly for my own taste.

oz Mugwort
oz Yarrow
oz Rosemary
oz Ginger
oz Bog Myrtle
Any Others?

1 Tbsp Sweet Orange Peel
1/2 oz Coriander
2 Lbs Honey

Thanks
WiliECoyote