To Celebrate The Upcoming French Sunday Session . . .

[bleachcola]

I'm putting together a French Saison. The malt bill is pretty much the same as my other Saisons but I'll be using French hops and yeast on this one. So I guess that makes it French enough. I'm excited to try out the final product of a Wyeast 3711 fermentation. Had it before but I can't honestly judge a beer when I'm already hammered. So I'll be sure to enjoy this one properly. Interested in seeing how mouthfeel can be described as both dry and silky.

OG: 1.067
IBU: 40
SRM: 4

Grain:
76% Pilsner
11% Cane Sugar
8% Wheat Malt
5% Munich

Hops:
60min bittering addition of Hallertau Tradition
5min finishing addition of Strisselspalt

Yeast:
Wyeast 3711 French Saison

Mashed at 148 with 5.2 Stabilizer. Yeast nutrient in last ten minutes of boil. No clarifiers. No pants.

[bleachcola]

Finished the entire brew day without a single mishap. Can't wait to drink this stuff.

[Pseudolus.]

Looks tasty. I think you'll be very happy with the French Saison yeast, both in results and in how much more well-behaved it is than the Dupont-type strains.