Quince hazy ale

[Thoto]

Hi,

I would like to make a beer with frozen quince puree (on secondary), spelt malt (20-25%), maybe even flaked oats.
I'd like to have some silky mouthfeel, a bit of residual sweetness and no hops flavors.
The recipe isn't 100% fixed yet (I'll edit the post when I'll have it) but I'm hesitating between two yeast types :
- some saison yeast but with very small banana / clover aroma, mostly earthy ones. (french saison ?)
- london fog ale.

I think some saison strain would fit better but I'm not sure aboout which one and which temp...

 

[Young Brewing]

I have had really good experiences with London Fog at a 68 degree pitch and then a slow rise to 72-74 over the course of several days. I always get the fruity aroma I have been looking for without any off flavors. The body has been exceptionally silky when paired with a low sulfate to chloride water profile (0.4 -0.6) and about 12% oats.

I haven’t used W3711 or M29 French Saison yeasts but I have used Be-134 in a white ipa that gave a killer banana and clove balance to the fruit. It wasn’t super earthy though so not sure if that would balance well in your scenario.

I think London could get you the softer mouthfeel and residual sweetness you are looking for, but again it depends on what you want to prioritize from a flavor profile!

 

[Thoto]

I've used London Fog before and I like its profile, but my question was more about the season yeast.
But yeah, maybe I'll go the foggy route and do a quince NEIPA with some Enigma and Galaxy dry-hop.