L’odeur du Printemps: The Smell of Spring in a fruity French Saison style

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L’odeur du Printemps is our first saison in a very long time, and we were overdue brewing one.

This recipe uses French yeast and (mostly) German malts and hops, coupled with some honey malt for a little added sweetness to accentuate the fruit notes found in the Mandarina Bavaria and Huell Melon hops. A little German pale wheat malt rounds out the mouth feel and gives the beer some legs in the glass along with some head retention. The French saison yeast is fruity itself without any of the banana esters found in some Belgian strains.

Read on for the recipe.

Beer & tap handle with Saison on itL’odeur du Printemps

5 gallons (18.9 liters), all-grain

INGREDIENTS

Grains

10lb (4.5kg) German Pilsner Malt
0.75lbs (340g) Honey Malt
0.50lb (0.23kg) German Aciduated Malt
0.50lb (0.23kg) German Pale Wheat Malt

Hops

0.5oz (14g) Magnum (11.8%AU) – 60 min (later for less bitterness)
1.0oz (28g) Mandarina Bavaria (6.7%AU) – whirlpool at 168ºF
1.0oz (28g) Huell Melon (5.9%AU) – whirlpool at 168ºF
1.0oz (28g) Mandarina Bavaria (6.7%AU) – Dry Hop at 3 days
2.0oz (56g) Huell Melon (6.1%AU) – Dry Hop at 7 Days

Yeasts

Wyeast – French Saison 3711: A versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic, peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and leaves an unexpected silky and rich mouthfeel.

Specifications

Target OG: 1060
OG: 1060
FG: 1011

DIRECTIONS

  • Mash-in all grains using 17.6qts (16.65 liters) of water at 152ºF (67ºC) and hold for 60 minutes [we went 80mins due to poor sparge water timing and it was still very good].
  • Sparge using 16.9qts (16 liters) of water at 170ºF (76.7ºC).
  • Collect ~6.5 gallons (26qts / 24.6 liters) of wort.
  • Bring collected wort to a boil and add hops at specified times listed above.
  • Remove from heat and cool to approximately 68ºF (20ºC), pitch the yeast, and store in dark space at ale fermenting temperatures.
  • After 1 week, rack to secondary container.
  • Two weeks after brew day, transfer the beer to bottles or keg, and enjoy a few days or weeks later depending on which you chose.

This recipe has been published online at: https://www.brewersfriend.com/homebrew/recipe/view/927065/l-odeur-du-printemps-saison-

For more beer entries and recipes, check out the Beer & Brewing category.

Published by Rick Scully

Rick is a craft brewer, shepherd, gardener, photographer, writer, tech nerd, web developer, and all around good guy.

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