Maisonette 2.0

After my first attempt at a Mosaic Table Saison turned out so well I decided to make a 6 gallon batch, split into two batches with different yeast strains.  Unlike my first attempt this version is an all grain batch but is designed to be very similar with just the replacement of turbinado with white sugar and a slight increase in the wheat percentage.

Fermentables

Amount	Fermentable	Maltster		Use	PPG	Color
7.0 lb	2-Row (US)	Any	71 %	Mash	37	1 °L
2.5 lb	White Wheat (US)	Any	25 %	Boil	40	2 °L
0.33 lb	Sucrose (Table Sugar)	Any	3 %	Boil	46	0 °L

Hops

Amount	Hop	Time	Use	Form	AA
0.35 oz	Mosaic™ (US)	60 min	Boil	Pellet	12.8%
0.35 oz	Mosaic™ (US)	10 min	Boil	Pellet	12.8%
1.7 oz	Mosaic™ (US)	1 min	Boil	Pellet	12.8%

Yeasts

Name	Lab/Product	Attenuation
Yeast Blend		80.0%

The 2 yeast options are my Saison blend #3 (primarily Wyeast French Saison with some Brett'd beer dregs) and the second use of the Tired Hands yeast from the last version of Maisonette.

Updates

These were bottled over a month ago, both at an FG of 1.007 and in 3 gallon kegs. The Tired Hands version is still in the keezer though the other was removed to make room for other beers.

Tasting 1- Tired Hands Version

Appearance- hazy yellow/white. Looks like a good wheat near though the head is a bit short lived, leaving just a few strange clumps on the top after a few minutes.

Smell- very similar to the previous Tired Hands fermented version: lemony, fruity, lightly spicy. The Mosaic are present but don't shine the way I would like.

Taste- the funky, lightly tart yeast are again front and center with grainy, wheaty malt character and just a touch of bitterness to back it up. The hop flavor is really subdued here, when it should be the star.

Mouthfeel- fairly thin and dry with moderate carbonation (the regulator is set to around 11 PSI). About the body I want from a saison, and it makes for a fairly refreshing beer despite the low bitterness.

Overall- this beer, like the previous version made with the Tired Hands yeast, is enjoyable enough but isn't exactly what I'm looking for in Maisonette. The yeast character is too distracting and I think I prefer the wheat percentage a little lower (it was about 25% in this iteration but closer to 20% in the original). Hopefully I can post a tasting of the other version soon.