session saison

[zmurda]

trying this recipe tomorrow and wandering what yall think. its the northern brewer petite saison dete with a little twist of my own. im hoping to find a nice session beer that i could enjoy.

4.5 lbs belgian pils
2.75 lbs vienna
.75 lbs torrified wheat
1 oz kent goldings 60 min
.25 styrian 10 min
.25 saaz 10 min
.75 styrian 2 min
.75 saaz 2 min
1 oz seeds paradise
white labs platinum american farmhouse blend

 

[Runyanka]

It would appear to me that the hops wololl be the dominant player in this recipe. I would cut down the hops a little and let the yeast character shone through. Belgians are all about the yeast!

 

[JoeBuch]

Looks very good right now.

Do you know very much about the yeast. I curious about how much aging if at all this beer would need since it will contain Brett. I love saisons that are a little sour

 

[Homebrewtastic]

Looks very good right now.

Do you know very much about the yeast. I curious about how much aging if at all this beer would need since it will contain Brett. I love saisons that are a little sour

That 670 is a brand new blend from wlp, so there's really not a lot of info out there about it yet.

To the OP your recipe looks good. Just be aware that it's going to attenuate very highly with the Brett in there, so it may not be as as sessionable as you were originally planning. Also I like a bright hop character in my saisons. If it ends up being more than you'd like just hold onto it for a few months and the hop character will mellow.

 

[Calder]

You don't need the seeds of paradise, the yeast should give you plenty of spicy flavor.

Hops are OK, since they will fade a lot by the time this beer comes into it's own.

With Brett, you are probably looking at 6+ months before this is ready to bottle. I have a couple of Bretts going and at 8 months, they still have a pellicle.

You might want to re-think the yeast selection. I have recently been using Wyeast 3711, and it ferments dry really quick. Bottled a 1.058 beer last night; had an FG of 1.000. It still had plenty of flavor, and didn't taste that dry. This was my third time using this yeast, the other two times it came in at 1.004 and 1.002. Seems to be getting more attenuative with each successive use.

 

[rgontasz]

I brew a saison every summer and I use WLP565. It's a little cleaner than most saison yeasts, but still very much there! I like using saisons for "off the wall" additions because they are kind of a blank canvas. Good luck!