Recipe for 3 gallons
6.25 pounds 2-row base malt
1.33 pounds Munich
0.5 pounds wheat malt
0.25 pounds carapils
mashed at 152 F for 1 hour
sparged at 178
Added 0.4 oz of Challenger at 60 minutes
Added 0.5 oz of Citra at 10 minutes
Added 0.5 oz of Citra at 0 minutes
Original Gravity 1.065
Fermented with a blend of 3711 (French Saison) and 3724 (Farmhouse) [Blend was 10% 3711 90% 3724]
Fermented at ambient temp for 1 week, placed in secondary 2 weeks, bottled with table sugar
Final Gravity 1.008
Tasting
Beer pours a cloudy orange/yellow color with a good head that settles back into the glass. It can easily be revived with a swirl. The foam is very very sticky and forms a wonderful lace on the side of the glass.
Aroma is filled with tropical fruit notes, mostly dominated by pineapple but with hints of mango as well. There is also a nice spice from the 3711 that rounds out the nose nicely.
The beer taste like a saison, a little sweet and wheat/bread like to start with a wonderful phenolic and dry finish. The 3711 delivered the typical silky mouthfeel.
Overall this is a great success. The tropical fruit is overwhelming and continues to develop as the beer warms. The beer looks great and is so smooth and drinkable despite the 8+% ABV. This really turned out well and I will certainly be making a second batch.
