I need some advice on a saison recipe

Lemon Drop and Southern Cross are both lemony. LD is lemon and herbal. SC is lemon and dank pine.

 

If you culture the Dupont dregs, or use the WLP565 + WY3724 combo, you should get a fair amount of lemon esters w/o any help from the hops.

 

Interesting, with Dupont dregs, I get some "acid" flavors, but nothing I would describe as lemon. This is fermenting in the low 70s usually. What temperature has gotten you lemon? Underpitch maybe?

 

Mid 70s. Got it from @Naugled Averagely Perfect Saison as well.

 

Pretty awesome to randomly check a BA forum and see folks talking about our beer. Thanks for the support. I’m assuming you are talking about the fourth iteration of Born in a Barn? We change it every time but its always a Saison. If you had it in the past two months it was 4.

Here is the recipe

78% Pils

10% White Wheat

5% Rolled Oats

3% Acidulated Malt

Perle for bittering and Mosaic in the WP. Yeast was 3522 but 3711 would be fine as well. We used about 350 lbs of Apricot after fermentation slowed down. Ended just over 5%. Dry and crushable.

Let me know how it comes out of if you have any more questions. Cheers.

 

First I want to thank @AndrewNations for participating in this thread discussion and openly sharing his recipe.

He made mention of: "Yeast was 3522 but 3711 would be fine as well." I agree that either of these yeast strains could be used I just want to share my opinion that the resulting beer would be rather different between these two yeast strains.

I have brewed with 3522 and it produces a nice combination of fruity and spicy flavors. Here is how Wyeast describes this yeast (which is consistent with the beers I have homebrewed using this yeast): "This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating." The other attribute of 3522 is that it is moderately attenuative so the resulting beer will not be dry; it will have some body.

Wyeast 3711 produces spice dominant flavors (e.g., pepper) with just a hint of citrus in my experience. The other feature of 3711 is that it is an extremely attenuating yeast; the resulting beer will be very dry.

Cheers!

 

True. I should have mentioned that. I was surprised how well 3522 attenuated. We pitch big and kept it warm so Im sure that had something to do with it. Nothing like 3711 though. We use 3711 pretty often. 3522 with Brett is money. You get fruit from the yeast and tons of sugar left for the brett to eat up.

Dry hopped low abv Saison bottle conditioned with brett = my happy place.

 

Awesome. Nice and dry!

 

"The other attribute of 3522 is that it is moderately attenuative so the resulting beer will not be dry; it will have some body."

"The OG was 1.055 and the FG is 1.003."

"Awesome. Nice and dry!"

 

Yup, the fermentability of the wort will drive this aspect.

Cheers!