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Saison Printemps

Vital Statistics: Batch Number: 97 Style: Saison Brew Date: 11 June 2017 Original Gravity: 1.054 (13.33 °Plato) Final Gravity: 1.008 (2.05 °Plato) ABV: 6.0% ABW: 4.7% Calories per pint: 232 Estimated IBU (Rager): 39.8 Estimated IBU (Tinseth): 29.7 Mash Temperature: 157° Mash Efficiency: 63% Days in Primary: 23   Days in Secondary: 0 (kegged on 4 July 2017) Ferm. Temp. Notes: 68-74° Yeast Used: B56 Rustic Apparent Attenuation: 85% Real Attenuation: 69% Rating: 3.50 Entirely Consumed: Yes (finished 17 December 2017) Availability: 166 days	Recipe: 11 lb Pilsner malt 8 oz Vienna malt 8 oz wheat malt 9 AAU Willamette (48g @ 5.2% AA) @ 60 4 AAU Willamette (22g @ 5.2% AA) @ 5 Imperial B56 - Rustic
General Notes:
Tasting Notes: Tasting notes taken 22 October 2017, 110 days after kegging. Dispensed from kegerator into a dimpled mug. Appearance: light straw color with a little bit of haze and a finger of frothy white foam leaving a nice lace on the glass. I think it looks quite good. (4) Smell: a little tiny bit funky, but mostly quite grainy. It's pretty clean, but reminds me more of a blonde ale with a dash of funk than like a saison. (35) Taste: funky up front, then sweet, then grainy, then a bit tart at the end. Dynamic, sure, but it's just not very clean -- I think I'm just not a huge fan of this yeast strain. (325) Mouthfeel: medium-light body with a decent carbonation and creaminess. Not bad, but nothing to write home about. (375) Drinkability: there's just too much funk and wildness going on here. I think the yeast just doesn't suit this recipe. (325) Overall score 3.5 (B-). Not the worst beer I've ever made, but certainly not the best. I can drink it, but it's not my favorite; I feel like it's the yeast.
Hops Table Hop Variety Addition Time AAU AA% Quantity (g) Type IBU (Rager) IBU (Tinseth) Notes Willamette 60 9.00 5.2 48 Pellet 36.7 27.3   Willamette 5 4.00 5.2 22 Pellet 3.1 2.4