West Coast IPA with Saison Yeast

[TAK]

Who dun it?

 

[MVKTR2]

Not I, but it is a great idea! Shouldn't be very challenging either as pilsner malt works great in IPA/APAs and having a dry finish is a sought after aspect of IPAs that helps accentuate hop perception.

I think you could do 100% pilsner malt, maybe add in a small amount of Amber or Victory for interest. And a black/brown version would work well also.

 

[AK7007]

I've done it for a white IPA, used 3711 with simcoe, galaxy, citra, and mosaic.

Basically, something like this (no peel or spices): http://www.themadfermentationist.com/2015/06/indie-wit-india-white-ale-recipe.html

I really liked it, but it was kind of annoying in the sense that it required explanation when offering it to other people.

 

[moors]

I've made ales with the Imperial B64 Napoleon, which is supposed to be similar to the Wyeast 3711.

It works out fantastic. The B64 is a monster. It ferments everything it finds. I'm about to transfer one from the fermenter to the keg today or tomorrow, after 3.5 weeks in the fermenter. It was made using the B64, the lightest pilsner I could find and exclusively German Polaris. I say go for it.

FYI, I also have good experience with the Imperial Yeast A20 Citrus with bright, hoppy ales.

 

[m00ps]

Ive done it several times with a regular IPA, DIPA, and black IPA. Well, it was a mixture of my regular IPA yeast and a saison yeast I selected. Either way, turned out great. Really made it have a crisp finish.

 

[Indian_villager]

Stone's cali belgique is their IPA wort fermented with WY3711 if I'm not mistaken.

 

[m00ps]

Stone's cali belgique is their IPA wort fermented with WY3711 if I'm not mistaken.

I think its gotta be a different yeast because stone lists the %abv for both of them at 6.9%. It would definitely be higher for the cali-belgique one if they used something like 3711. Or they could just be lazy

 

[Calder]

Stone's cali belgique is their IPA wort fermented with WY3711 if I'm not mistaken.

It is the Duvel yeast if I remember correctly.

 

[TAK]

3711 seems like it'd make sense. I've only used it once, and it was pretty much all esters no phenolics. It certainly attenuates appropriately. I wonder how something more phenolic would do. I have some TYB Wallonuan Farmhouse, and it has some deeper earthy tones to it. Might go well with something like Simcoe, or maybe Chinook.

 

[Abrayton]

I’m wondering if anyone has had good results using 3711 and mosaic/citra combo? I don’t have room in my fermentation chamber so I’m thinking this combo because I can ferment it warmer. Plus I’ve got lots of citra and mosaic and am really in the mood for a hop bomb.

 

[ccous]

Also for high ferm temp, high attenuation and flocc, and some interesting orange notes, try out sigmunds kviek. Could work for a west coast or brut. Just a thought.