Hey guys,
I typically love saisons, and want to develop a recipe that I am happy with and can make repeatedly.
I brewed a Saison a month or so ago (recipe below) with 3711 French Saison yeast from a Wyeast smack pack. I am really satisfied with the color and head of this beer, and I can't really detect any off flavors, but the taste is way too strong. I wish I had a more developed vocabulary for beer tasting, but I would say that there is a ton of black pepper and clove, and some bubblegum on the nose. All of these things sound great in theory, but in this quantity it is just obnoxiously flavorful. In addition, it has a pretty 'hot' alcohol flavor, even though it is only 6.8% (are this fusel alcohols I am tasting?)
As a point of comparison, I bought an Allagash Saison and a Boulevard Tank 7; I would say that both were a little milder than I was hoping, but much closer to what I was trying to achieve than either my bottled and kegged beer.
I didn't ferment it hot to increase esters etc, and I checked my pitch rate before brewing and it seems like one package was sufficient.
So where should I go from here, is it worth tweaking the recipe or method and taking another crack at 3711, or should I try a different yeast? Any advice would be helpful.
Thanks!
Here's my recipe and some details:
OG 1.056
FG 1.004
Attenuation 93%
ABV 6.8%
Pilsner 83% 4.81 lbs
Vienna 11% 0.64 lbs
Wheat malt 5% 0.29 lbs
Caramunich 1% 0.06 lbs
(had to supplement with .4lbs DME during boil)
Fuggle and Willamette .55oz - 30min
Styrian Goldings and Willamette .55oz - 10 min.
Gypsum 2.6 mash / 1.4 sparge
Lactic Acid 1.3 mL
30 min mash, with 15 minute extra sparge/mash
30 minute boil
10/13/2018 Primary at ambient temp in house 66°
10/15/2018 Move to extra bedroom 68°
10/27/2018 Bottled, stored at room temp 68° Transferred 1 gallon into carboy and let sit on high shelf in pantry
11/26/2018 Kegged 1 gallon, set to 12 lbs CO2
I typically love saisons, and want to develop a recipe that I am happy with and can make repeatedly.
I brewed a Saison a month or so ago (recipe below) with 3711 French Saison yeast from a Wyeast smack pack. I am really satisfied with the color and head of this beer, and I can't really detect any off flavors, but the taste is way too strong. I wish I had a more developed vocabulary for beer tasting, but I would say that there is a ton of black pepper and clove, and some bubblegum on the nose. All of these things sound great in theory, but in this quantity it is just obnoxiously flavorful. In addition, it has a pretty 'hot' alcohol flavor, even though it is only 6.8% (are this fusel alcohols I am tasting?)
As a point of comparison, I bought an Allagash Saison and a Boulevard Tank 7; I would say that both were a little milder than I was hoping, but much closer to what I was trying to achieve than either my bottled and kegged beer.
I didn't ferment it hot to increase esters etc, and I checked my pitch rate before brewing and it seems like one package was sufficient.
So where should I go from here, is it worth tweaking the recipe or method and taking another crack at 3711, or should I try a different yeast? Any advice would be helpful.
Thanks!
Here's my recipe and some details:
OG 1.056
FG 1.004
Attenuation 93%
ABV 6.8%
Pilsner 83% 4.81 lbs
Vienna 11% 0.64 lbs
Wheat malt 5% 0.29 lbs
Caramunich 1% 0.06 lbs
(had to supplement with .4lbs DME during boil)
Fuggle and Willamette .55oz - 30min
Styrian Goldings and Willamette .55oz - 10 min.
Gypsum 2.6 mash / 1.4 sparge
Lactic Acid 1.3 mL
30 min mash, with 15 minute extra sparge/mash
30 minute boil
10/13/2018 Primary at ambient temp in house 66°
10/15/2018 Move to extra bedroom 68°
10/27/2018 Bottled, stored at room temp 68° Transferred 1 gallon into carboy and let sit on high shelf in pantry
11/26/2018 Kegged 1 gallon, set to 12 lbs CO2