Custom Cutter, American Saison

[Jonkl]

So I was looking at my hops inventory, and decided I needed to burn through some. So, I built up an English IPA, and an Ordinary Bitter, which should take care of the 4-5 English varieties I've got in the freezer. Then, I decided that what better way to use what's available than to do a farmhouse?

So, I built up an American Saison, with American ingredients, but a nod to the Belgian tradition, and named it after the US version of saisonniers, the Custom Cutter. It's session strength, because we don't need them getting too crazy.

Custom Cutter

Saison (25 B)

Type: All Grain
Batch Size: 3.00 gal
Boil Size: 4.71 gal
Boil Time: 90 min
Efficiency: 62.00 %

Est Original Gravity: 1.031 SG
Est Final Gravity: 1.003 SG
Estimated Alcohol by Vol: 3.6 %
Bitterness: 18.4 IBUs
Est Color: 6.2 SRM

Mash @ 148F for 75min

Grist
2 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) 51.6 %
1 lbs White Wheat Malt (2.4 SRM) 25.8 %
8.0 oz Home Toasted Wheat Malt (50.0 SRM) 12.9 %
4.0 oz Rye, Flaked (2.0 SRM) 6.5 %
2.0 oz Sugar, Table (Sucrose) (1.0 SRM) 3.2 %

Hops/Finings
0.20 oz Cluster [8.10 %] - Boil 60.0 min 10.3 IBUs

0.20 tsp Irish Moss (Boil 15.0 mins)

0.20 oz Cascade [6.90 %] - Boil 5.0 min 1.7 IBUs
0.20 oz Sterling [8.00 %] - Boil 5.0 min 2.0 IBUs

0.30 oz Willamette [4.70 %] - Steep/Whirlpool 15.0 min 2.2 IBUs
0.20 oz Cascade [6.90 %] - Steep/Whirlpool 15.0 min 2.2 IBUs

0.30 oz Cascade [6.90 %] - Dry Hop 5.0 Days 0.0 IBUs
0.30 oz Willamette [4.70 %] - Dry Hop 5.0 Days 0.0 IBUs

Yeast
Slurry of Wyeast 3711, French Saison

 

[Jonkl]

Brewed this last night. Went about as planned. Got an OG of 1.034, and the color might be a little dark. The home-toasted wheat malt is probably darker than 50. I'm still working on figuring that out.