Beer Forum

Anybody have any experience with crafting a saison recipe around 4% or less alcohol with american hops? I was thinking of using pils, rye, and flaked corn along with a combination of columbus, centennial, and amarillo to make something like that with Wyeast 3724 (Dupont strain).
Here's what I was thinking:
92% Pils
4% Flaked corn
4% Rye
OG 1.040 FG: 1.006-1.010

Columbus to 20 IBU at 60 min
Centennial to 8 IBU at 30 min
1 oz Amarillo for 6 gal. at flameout

Let me know how this looks/any experiences with using this yeast with these types of hops.

Recipe looks good although you may want to increase the rye malt a tiny bit to have a little more malt backbone in thus low gravity saison especially with the corn which will help to thin the body. Amarillo really works nicely with this yeast.

+ 1 to the amarillo. Vanguard and sterling have also worked well although they are closer to continental hops in profile. I would also think about changing out the flaked corn for something that will add some body such as light munich.

Yeah, flaked corn is probably not the best choice, I just had some hanging around and was thinking I might as well put it in something.