Dry Hopped Saison (Saisonstein's Monster Review)

One of my favorite beers of all time is Boulevard Brewing Company's Tank 7. Tank 7 is a modern take on a belgian farmhouse ale, or saison. I think of Tank 7 as a slightly stronger take on the style and hopped like an American Pale Ale. It's a dangerously good beer for 8.5% ABV and a all around great beer. Unfortunately Boulevard Brewing Company does not distribute in Michigan and none of the local breweries make anything similar to Tank 7 (not that I know about at least). So I decided to try and brew something similar.

The two classic saison yeast strains are WY 3724 Belgian Saison and WY 3711 French Saison. While I really enjoy the classic flavor of WY 3724, the yeast seems to take a long time to attenuate (which isn's great for a hop forward beer). WY 3711 is one of the fastest attenuating yeasts that I have ever used, but I fine the flavor to be too peppery at the temperatures I ferment. I did some digging on the internet and found a yeast company, Omega Yeast Labs, that produces a strain called Saisonstein's Monster. In their words:

The first in our line of hybrid strains. This strain is a genetic hybrid resulting from the mating of strains OYL-026 and OYL-027, created by and available exclusively from Omega Yeast. Less phenolic and more fruit character than 026. Exhibits some of the bubble gum character of 027.

After looking at their catalogue, the yeast is a product from mating belgian saison yeast and french saison yeast.  After using this yeast for the first time, I really liked it. It attenuated quickly and produces some really great fruity phenolic notes which accompanied the Amarillo and Citra hops. While this beer is certainly not a Tank 7 clone, it does end up with a  lot of the same character. 

OG: 1.064
FG:1.006
ABV: 7.5%
IBU: 45
SRM:  4

Grain:
10 lbs. Weyermann's Floor Malter Bohemian Pilsner Malt
3 lbs. Wheat Malt
1 lbs. Flaked Corn
.25 lbs. Acid Malt
1 lbs. Rice Hulls (Optional)

Mash:
90 Minutes at 148 degrees F
10 Minutes at 168 degrees F

Boil:
1oz Centennial @ 90 minutes
1 oz Simcoe @10 minutes
1 oz Amarillo @ :20 Hop Steep
1 oz Citra@ HopBack

Fermentation:

• Primary:
• 2 Days @ 68 degrees F
• 12 Days @ 72 degrees F
• Secondary:
• 7 Days @ 73 degrees F +1 oz Citra and 1 oz Amarillo