I’m trying to setup a recipe for a Saison similar to how Hinterland’s Saison tastes - its got a nice crisp/lemony aroma with a pepper taste. Their brewer said that it has coriander, peppercorns, lemon peel and lemongrass in it, but that’s as specific as he’ll get. I’ve set up the following based on NB’s kit and some others I’ve seen online.
0.5 Briess Carmel 20L - 20 min steep
6 lbs Gold Malt Syrup @ 60 min
1 lb gold dry malt extract @ 60 min
2.5 oz Styrian Goldings @ 60 min
0.5 oz Styrian Goldings @ 15 min
1 oz crushed peppercorns @ flameout
1 oz crused coriander @ flameout
zest of 2 lemons @ flameout
I had planned on using 3711, but I now see NB is out of it. I’ve got another LHBS to check out, but I haven’t had much luck with them. Since I feel I may be stuck with 3724, thats why I added in the coriander / peppercorn?
If I managed to find the 3711, how much pepper flavor will that give off? Would I still need the additions?
What would WLP565 add to the beer?
As an FYI, I just tried Dupont and it is not what I’m looking for. I also wasn’t much of a fan of Sofie. Neither had the pepper taste I’m after that Hinterland has.
Any help is appreciated!