Saison #4 and for this version I’m finally going to brave the Dupont strain. I’ve avoided using it before as it apparently seems to stall out mid way through fermentation, but after having a Saison Dupont recently I really wanted that flavor profile in this years Saison. I brewed this batch a little earlier than usual in case the fermentation takes a long time to finish up. This years batch I went pretty simple with the malt bill, similar to version #2 and added a good amount of dextrose to help promote a really dry finish. For the hops, I went with Jarrylo, which is described as having banana/grassy/pear/orange/spicy/fruit notes and I also threw in some Sorachi Ace and Meridian for the lemon notes.

OG: 1.052
FG: 1.003
ABV: 6.4%
Mash: 147 (75 min.), 160 (15 min.)
Boil: 75 min.

Water Profile:

Ca: 82
Mg: 1
Na: 4
So4: 89
Cl: 79
BiCarbonate: 15
Mash pH: 5.3

59.5% Pilsner Malt (Dingmans)
11.8% Red Wheat Malt
11.8% Dextrose
7.1% Goldpils Vienna
7.1% Flaked Oats
3.0% Acidulated Malt (Weyermann)

0.35 oz Jarrylo (14.2%) 60 min.
0.65 oz Jarrylo (14.2%) 5 min.
1.25 oz Sorachi Ace (12.8%) 0 min.
1.25 oz Meridian (6.5%) 0 min.

Wyeast 3724 – Belgian Saison
Wyeast 3711 – French Saison **

Made a 1.25 liter started and pitched into 64 deg. wort and let it free rise up to 68 for the 1st day and have been slowly raising the temperature. I’m planning on ramping up to 90 to finish out fermentation.

**After sitting at 90 for over a week and wanting to get another beer brewed soon, I decided to pitch an active starter of Wyeast 3711 – French Saison.  This strain will ferment pretty much anything down to a bone dry level so this should finish out things since the gravity has been hanging around the 1.025 range for week now.  I really wanted the Dupont yeast to do the entire fermentation but I didn’t want to keep the fermentation chamber running at 90 for weeks on end.

Kegged on 6.5, finished really dry at 1.003 and 94% attenuation. Gravity sample smelled amazing, can’t wait to try this one.

Tasting notes – 7.7.16

Appearance: Golden with a dense, foamy white head that lingers. Clarity started out with a slight hazy from the suspended yeast, but is clearing up the longer it’s in the kegerator.

Aroma: Big aroma of earthy, spicy, bubblegum notes. Very classic.

Taste: Similar flavors as in the aroma – really complex. Classic saison notes of spice and bubblegum with a little bit of fruitness mixed in, especially towards the end of the taste. The lemony notes of the hops punch through a little bit and go well with the slight tart finish the Belgian Saison yeast provides. Drinks crisp and dry.

Mouthfeel: Medium with high carbonation.

Overall: Love how this one turned out, best saison to date. It was a little difficult to get it how I wanted, but the combo of Belgian and French saison really did the trick. The ester profile from the Belgian Saison yeast is classic and everything I want in a saison and the French was great in drying it out, down to 1.003. While this isn’t a hoppy beer, the hops do compliment the ester and tart profile of the beer. I’m really enjoying the meridian hops – both beers with them have been unique and very tasty. People seem to enjoy this one, especially my saison enthusiast sister who is on  growler fill number #2. Not much to change on this one, very much in the Saison Dupont ball park and was exactly what I was looking for. Cheers.



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