Table Saison

[etrain666]

After listening to Jester King on the BN, I am inspired to take a shot at a very low ABV, table farmhouse ale (calling it Farm Equipment). They spoke about the recipe and focused on noble hops. I am wondering, can this focus be more on American hops for some unique flavors and aromatics.

Recipe Specifications
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Boil Size: 9.27 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.60 gal
Estimated OG: 1.029 SG
Estimated Color: 5.4 SRM
Estimated IBU: 27.3 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 76.5 %
Boil Time: 90 Minutes

Ingredients:
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Amt Name
1 lbs Rice Hulls (0.0 SRM)
5 lbs Pilsner (2 Row) Bel (2.0 SRM)
8.0 oz Caramunich Malt (56.0 SRM
8.0 oz Munich Malt (9.0 SRM)
8.0 oz Rye, Flaked (2.0 SRM)
8.0 oz Wheat, Flaked (1.6 SRM)
0.50 oz HBC-342 [15.00 %] - Boil 60.0 min
1.00 oz Amarillo Gold [8.50 %] - Boil 0.0 min
1.00 oz Simcoe [13.00 %] - Boil 0.0 min
1.0 pkg French Saison (Wyeast Labs #3711)

I am using MBC-342 for bittering only because I have some laying around to use. Then, I would throw in the Amarillo and Simco at flame out and let it steep for 20 minutes before cooling (a technique I have had a lot of success with in pale ales).

Your thoughts?

 

[tennesseean_87]

I know people use American hops in saisons to good effect, so I see no reason it wouldn't here.

3711 is a beast, so I'd try to get at least some malt backbone by perhaps mashing a bit high. You've go a super attenuative yeast and a low OG giving you a lighter beer already, so don't overdo that.

 

[Coff]

Is a lb of rice hulls really necessary in this beer? You have a 1/2 lb each of flaked rye and wheat roughly 14%. Ive used much more than that in a grist without hulls and have no problems.

Other than that it looks great.

 

[etrain666]

Good call, but I have been using 1# of rice hulls in every batch regardless of ingredients. Does wonders for efficiency.