Dry hopped saison feedback needed

[Jayb911]

Hey all, longtime reader first time poster.

I'm planning on brewing a saison, but wanted yalls opinion on dry hopping this recipe to add to the citrus flavors. I was thinking of using an ounce of citra hops or mosaic. What do you guys/gals think?

Stats
Original Gravity: 1.050
Final Gravity: 1.008
ABV: 5.5%
IBU: 21
Efficiency: 75%
Batch Size: 5 gal
Boil length: 90 minutes

Malt
6.20 lbs Belgian Pilsner Malt (70%)
1.77 lbs German Wheat Malt (20%)
0.89 lbs Vienna Malt (10%)

Hops
1 oz Styrian Goldings (3.8% AA) – 60 min
0.5 oz Saaz (3.0% AA) – 20 min
0.5 oz Styrian Goldings (3.8% AA) – 20 min
0.5 oz Saaz (3.0% AA) – flameout
0.5 oz Styrian Goldings (3.8% AA) – flameout

Yeast
Bella saison dry yeast

 

[jerbrew]

If you want flavor then add some at about 15 minutes. dry-hopping is going to impart a lot of aroma and little flavor. I just did a sorachi ace and mosaic saison and love it. the mosaic wasn't too crazy in it and I think blended perfectly with the lemon of the sorachi ace. adding some citra in there might be what you're looking for. but add it to the boil don't bother dry hopping it. Just my two pennies.

 

[Jayb911]

Thanks jerbrew! I will have to try that.

 

[saltymirv]

I agree that if you want flavor to add it late boil (flameout). Also consider adding zested citrus

 

[Jayb911]

What about bitter orange peel?

 

[saltymirv]

You can try it. I've never gotten the flavor I wanted from the dried orange peel you can buy at the HBS. Your mileage may vary