Liked my last attempt at a Saison with some American hopping and spice but this time around forgoing the spice. I’m really starting to see that even if you think you’re using a deft hand with spices you aren’t. I’m starting to think in small amounts of grams(1 or 2g) instead of half ounces(14g). Moot point because I want the star of the show here to be White Labs special release Saison III yeast. Straight from the White Labs website –

“Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.”

Added Czech Saaz, which is traditional for Belgians and goes well with spicy phenols, Mosaic and some wet Cascade harvested that morning from the garden to complement the fruit esters. Going to start fermentation at 68F and let ramp to 80 but not higher.

6 gallons

Estimated OG: 1.059
Estimated FG: 1.009
Estimated Color: 8.9 SRM
Estimated IBU: 33.8 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 6.5%

Grain
10.8 lbs Pilsner Malt (2.0 SRM) 76.4%
1 lb Caramunich (56 SRM) 7.3%
1 lb White Wheat (39.0 SRM) 7.3%
1 lb 4.0 oz Table Sugar (1 SRM) 9.1%

Schedule
90 minute Boil
56.00 g Czech Saaz [3.0%] – Boil 60 min 17.9 IBUs
7.00 g Mosaic [12.25%] – Boil 60.0 min 9.1 IBUs
28.00 g Czech Saaz [3.0%] – Boil 30.0 min 6.9 IBUs
21.00 g Mosaic [12.25%] – Boil 0.0 min 0 IBUs
50 g Cascade [Wet Hop Unknown%] – Boil 0.0 min 0 IBUs

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
Half RO water
Half Ventura water(high bicarbonates and sulfates)
5.00 g Calcium Chloride added to mash water
3.00 g Calcium Carbonate added to sparge water
Mash in 19.75 qt water 157F and let stabilize to 148F for 75 min
Batch Sparge 5 gallons 170F

Yeast
WLP 585 Saison III 2L starter