American Saison? go or no go

[Muchacho]

Hi all-

This is my first post here and I am interested in your thoughts on this off style "saison" that we are planning on brewing up tonight.

Recently I had the pleasure of trying a LA chouffe houblon ipa and found it to be totally incredible. The way the American hops (Amarillo, and Columbus) come together with the Belgian funk make me smile... Seeing as my homegrown Cascades are precocious and already ready this year I figured they would add a nice citrus note. To keep it consistent with the American theme, why not throw in some Simcoe? I want to make it utterly swillable, so I am aiming for an OG around 1.050. Here is what I have come up with-

8# Pilsner
4# Wheat
1# Munich
0.5 oz Simcoe (60 min)
0.5 oz Simcoe (whirlpool)
5 oz Fresh / Wet Cascades (whirlpool)
Wyeast 3711 French Saison

15 min @ 122
60 min @ 150

90 min boil -> 5.5 Gal @ 1.050 into fermenter (I know my efficiency could use some work)

Ferment 68 -> 80 over 2 weeks, cold crash, keg

What do you think?

 

[kingwood-kid]

5oz wet hops is how many oz dry? I guess a little under an ounce. I say it's a go. I brewed a Centennial Saison once that was very nice. I might mix in something earthy (Saaz, nugget, etc...) since 3711 is a less-earthy/funky strain, but that's me. I'm sure it will be good as is.

 

[Muchacho]

Thanks-
I think you are about right on the wet/dry ratio. Brewed it up last night- smelled and tasted like a nice APA. Looking forward to giving it a try.

 

[Muchacho]

Well, this turned out to be quite the freak, not really what I had in mind, but excellent none the less. In addition to the above recipe, I dry hopped several ounces of the homegrown hops. OG 1.053 -> 1.002.

When young, it smelled and tasted like a battle between the Wy3711 and the citrusy hops. As it mellowed out (and I got used to it), the fruity nature of the hops faded and it was more spicy. Had a great mouthfeel- real slick and satisfying despite the low FG. I think it would have been better with CTZ and citra instead.

Next up is "How Rye Am I." Cant seem to shake this saison kick!

 

[pjj2ba]

Well, this turned out to be quite the freak, not really what I had in mind, but excellent none the less. In addition to the above recipe, I dry hopped several ounces of the homegrown hops. OG 1.053 -> 1.002.

When young, it smelled and tasted like a battle between the Wy3711 and the citrusy hops. As it mellowed out (and I got used to it), the fruity nature of the hops faded and it was more spicy. Had a great mouthfeel- real slick and satisfying despite the low FG. I think it would have been better with CTZ and citra instead.

Next up is "How Rye Am I." Cant seem to shake this saison kick!

This is what I have found with Belgian IPAs. You have to tone down the hop flavor and aroma a bit, as they fight with the yeast derived flavors (I cut my dry hopping in half vs my IPA, and by 1/3 for for flavor and aroma during the boil). Or simply plan on an extra month or more for the battle between the flavors to die down. This also will depend on your choice of hops as some pack more of a punch than others.