Decided to try a new twist on an old recipe, new in a couple of ways. Petite saison smash – but with 100% Munich malt. Also in some ways similar to Citra-Bomb-From-Hell, but with less of a citra blast, and lower bitterness.
I added 10 grams of citra as the bittering addition. Please, no whinin’ over using citra for bittering, that’s a debate I don’t particularly care when you’re talking ten friggin’ grams. Then I dumped in the remainder of the pound of citra I bought a while ago, 72 grams, at flameout. Should leave plenty of citra flavor, but not quite be so over the top as the citra bomb.
The wild card is my choice of Danstar Belle Saison yeast. Haven’t tried this one yet, but chatter online seems positive. Actually, I picked this one on a whim, asking the guy in my LHBS “got any good saison yeast?” at which point he pulled out a box from the fridge, started digging, and came up with this. Screw it, I’ll try anything once!
In addition, I’m using 62F as the fermentation temperature, same as with my first petite saison yeast.
So we’ll see how it comes out. I suspect it will come out really good!