I am brewing a table saison, 1.038 with 10 grams bravo for bittering. Now I also have on hand amarillo and hersbrucker. I was thinking 14 g of one at 20 and 14g of the other at 10, sort of highlight the peppery, herbal notes from the yeast (wlp565) with the noble HH and compliment them with the citrusy Amarillo.
Currently the plan is Amarillo at 20 and HH at 10.
anybody want to say DON’T DO IT!!! or make another suggestion?
One correction: Mittlefruh not hersbrucker
Your approach sounds very tasty. I’ve only done several saisions, and only one with NW hops, which was a version of Major’s kaffir saison (+galangal), that used amarillo at 4.3 IBUs at 2 minutes (aroma) which worked nicely without transferring flavor dominance from yeast to hops. It also had magnum at FWH and 50 min, fuggle at 30, and 2.2 IBUs of EKG at 5 min, for a total of 28 IBUs. It was well-liked by visitors, and me!
I like to backload hops for a saison, so I would just save them all for flameout.
I don’t like to overdo the late hops on a saison, it’s different than an IPA. The yeast flavours get overwhelmed in my opinion with too much late hops.
Kind of a moot point as this is in the fermenter chillin in the fridge till I get home to pitch yeast. We will see how it goes.