Chinook Hopped Saison

I dont really have much experience with red wheat in beer so I thought I would throw something together that used a little red wheat. I also had a friend arriving in a few weeks so I needed something I could ferment warm and fast... enter Saison.

The below recipe is what I threw together on a whim and everyone has really appreciated it thus far so I thought I would share.

Chinook Hopped Saison

ABV: 5.8%

OG: 1.049

FG: 1.005

SRM 3.6

IBU 23

5.5 Gal Batch

Balanced or hoppy water profile

9 lbs Pilsner Malt

1 lb Rye

1 lb Red Wheat

Mash at 149 until preboil gravity reaches 1.043, I actually mashed for two hours because I left the house for a while.

1 hour boil hop schedule:

1 OZ Chinook at 15 minutes remaining

Cool to room temp and pitch yeast:

Wyeast 3711 French Saison or your favorite saison yeast

I let saisons free rise from whatever room temp is. This one started at about 70 and rose to 78 before dropping back down, left a great yeast character. Dry, peppery and a bit of bubblegum.

Dry Hop:

1 OZ Chinook for 4 days.

Once krausen drops toss in your hops and leave in fermentor for 4 days. My krausen was gone on day 4 so i dry hopped until day 8.

I packed on day 8 and it was fantastic, better after a few weeks in the keg.

2 weeks from brew to glass. This beer is light but bursting with flavor. The yeast and hops balance very well with the malty flavors put out by the rye and red wheat.