Saison has zero bitterness

Brewing Processes
1

Title says it all.  Even my wife, who doesn’t care for hops agrees that you can’t taste them.

Fermented with 3711.  It’s nice and winey with a tart finish, but no bitterness that is discernible.

I’m planning to serve it tomorrow, and will probably still do so, but any thoughts on boosting bitterness?

I don’t really want to do a hop tea, but I suppose I could.  Some magnum hops in two cups of water?

Or try adjusting with gypsum?

Or just go with it?

The recipe (Saison d’ete from NB) comes up with 23 IBU in Beersmith, but NO hop flavor.  I’ve never had none.  The other 5 gallons are similar, but fermented with 3724.  No bitterness there, but still not at terminal gravity.

2

Garnish with a lime slice?

3

I would give some tannin a try - maybe a strong dark tea blended in… and perhaps serve it over some fresh raspberries?

Hop teas always wind up tasting like soggy dirty chocolate to me.

4

Gonna be 93+ tomorrow, so maybe a lime or berries.

Serving at a block party, and need something refreshing.

Neighbors want a keg of 7% IPA.

Heat index is supposed to be 108.

IPA + 108?  Not for me.

5

Gypsum would definitely boost bitterness. You could pour a pint and adjust incrementally to your liking, then scale up in the keg. And it’s counterintuitive because they don’t add any bitterness at all, but an oz of dry hops would boost the perception of hoppiness (and add some nice aromas), assuming you had some noble type hops like Hallertau, Styrian or some lemony type varieties on hand. 3711 lends itself well to dry hopping IMO.

EDIT - I add extra hops to the keg in a nylon mesh bag. Overnight it would even be apparent.

6

Does it taste sweet and unbalanced? If not, serve as is imo.

7

I’ve brewed that recipe or some variation of it many times, and everyone always loves it.  I would bet that you’re probably good to go as is.

I actually really like that hopping schedule.

8

Agreed.  Recipe is solid, and 3711 seems to hang around a bit.  I bet you’ll be singing a different tune after a few more pints are pulled.

Serve 'em.

9

Is it carbed up properly?  If it is at a higher level of CO2 the carbonic acid may help to add to the bite in the finish to make it a bit crisper.  I say serve as is and don’t mess with it.  Sometimes 3711 can leave a silky mouthfeel at first even when it dries out well.

10

Not enough late hops in the recipe and not enough bitterness for that much vienna.

If you have an IPA kegged I’d blend in some of the IPA.

Otherwise I think gypsum is the way to go. Try to accentuate the bitterness and dryness. If you can get the bitterness to pop up maybe add some hops in the keg.

If gypsum just doesn’t cut it another option for you would be to add some lactic acid and try to bring balance to the beer through tartness.

11

I served it as is.  People enjoyed it.  Next time, I’ll bump up the hops a bit if I brew this recipe.

I might try dry-hopping the other 5 gallons.

12

I think gypsum is a splendid idea.  Dissolve in a couple ounces of hot water and dump it in.