I have brewed a few "American" saisons using Cascade and Wyeast 3711, but the hop additions were pretty low. I like the combination of the peppercorn flavor from 3711 and Cascade. I got a request for a White IPA and I immediately thought of doing it this way. I am not planning on doing a supper hoppy IPA with this, but rather a flavorful combination of Cascade and 3711. Just curious what you guys think... 50% Wheat 45% Pils 5% Sucrose Magnum at 90 minutes (30 IBU) 2 oz. Cascade at 15 minutes (15 IBU) 3 oz. Cascade at KO Wyeast 3711 fermented at 77 degrees OG: 1.060 IBU: 45 Mash: 148
I think it'll be really good. I'm planning a split batch of Belgian wit fermented with 3711. Half will be dry hopped with Galaxy, the rest infused with hibiscus. I'm planning a hotter mash as 3711 is so attenuative. A 1.060 beer mashed at 148 F will likely get you ~7% ABV from 3711. No need for the sugar either I think.
Looks good. I might suggest bringing the IBUs down a touch, to say 30ish. I brew a Citra Saison with 3711 that comes out wonderfully, with about 30 IBUs. 3711 attenuates so low that there's no residual sugar to balance any bitterness.
Magnum is a really clean bittering hop, I think it'll be ok. If it was 45 IBUs of Columbus or Chinook I'd be singing a different tune though. All depends on what the goal is.
3711 is a great yeast and will as mentioned above fully attenuate. I'd add some carapils, carafoam, or Dextrapils. Dextrin malt with very low color (1-1.5 lovi) This with leave some residual sugar(dextrin) for mouthfeel and balance the bitterness in what would an otherwise very dry beer. I would try 2 to 2.5 % first time around and see if you like it.
I have a love/hate thing going on with 3711. I love how easy and predictable it is to work with as well as the mouthfeel that it gives. I hate that I have never been able to get any good flavors out of it (even fermented warm). I have been considering and idea like you have with a nice hoppy beer as I feel this yeast may be a goodone to work with the hops. I like the look of your recipe, just get ready for a beer that finishes around 1.000 with that grainbill and that mash temp. I think all those late hop additions you have in there are a solid idea. I would love to hear how this comes out.
I find that I prefer the flavors that come from 3711 better when I start around 62 for a day or so then let it ramp up naturally to 70 then hold it there until completion. Great spicy, peppery, phenolic flavors.
I am hoping that I get the FG around 1.000. Normally I use it without the sucrose, but I want this beer to finish really dry and showcase the pairing of Cascade with the peppercorn flavor I love from 3711. In regards to bitterness, I actually went back and forth on the IBUs. Part of me wants to cut back on them, but the guy did ask for an IPA, so that's why I went with my bittering hop as Magnum. The bitterness will be there but the harshness won't. I'll probably brew this next week and I'll keep you guys updated.
1.060 to 1.000 will give you 7.9% ABV, fine if that's what you are aiming for, but pushing Double White IPA territory.
Honestly, I am not too worried about what the alcohol actually is, but rather I am concerned with what it feels like it is. I have found that with similar beers to this, the alcohol is not noticeable. The saisons I have brewed with 3711 were dangerous because they were 7.5% but they were so dry they felt like light beers. That said, maybe I should back off a bit to 1.055
