Saison with American hops?

It'll turn out nice. Consider a cleaner bittering hop and a small dry hop. Don't need the sugar.

 

I have used cascade and tettnang in a very similar recipe, 3711.
The saison had a nice citrus, and lemon pepper quality.

All american hops will be a future project.

Cheers

 

Agreed an the sugar

 

I used Amarillo and Galaxy(not American but falls into the citrus category) just under 35 ibu with 3711 and I thought it turned out really well.

 

A lot of good points regarding sugar usage, bittering, and dry-hopping have been brought up. I would like to add that you may still be able to get some 3726, which I think goes well with fruity hops. Otherwise, go with 3711, it stays out of the way a bit more to let the hops shine.

 

I have enjoy 3711 with Chinook and American Hallertauer. Two month bottle conditioning, It's one of my favorite beer (8% ABV)

 

My 2 cents are to skip sugar if using 3711 as it attenuated like crazy. But if you use the Belgian strain the increased attenuation that results from swapping grain for sugar may be beneficial .

 

I do a Tank 7 clone which is dry hopped with Amarillo. It comes out awesome! I would also suggest skipping the sugar when using 3711, she's a beast!

 

If I were going to dry hop a 3711 Saison (American or otherwise), I'd keep the fermentation within the recommended range of 65-77. Above that, and the esters are very strong for my tastes, and a strong yeast presence like that clashes with a strong hop aroma.

 

Prairie hop is citra and simco dry hoped what a great beer

 

Amarillo worked really well in my first saison, I'd expect any floral and or citrus hop to complement the style well, although I'd stick to the Belgian saison yeasts rather than the French ones.

 

I brewed a Hoppy Saison using Danstar Belle Saison Yeast and a total of 2 ounces of Amarillo for late hopping (flavor, end of boil & dry hopping). I used Warrior for bittering. I am happy with how this beer turned out but I was somewhat surprised that this beer required considerable bottle aging for the beer to really come together. My OG was 1.059 and FG was 1.001 (I used no sugar).

The yeast provided nice phenol flavors (spicy flavors) and the Amarillo provided citrus flavors.

To the OP, I would recommend 3711 over 3724 for your beer.

Please report back on how it turned out.

Cheers!