mixed success of the last couple of versions—74 ended up good, but it took a while—I’m here to give it another shot. I plan on splitting this batch, bottling half as is and racking half onto several pounds of frozen cherries. The first version will be a plain ol’ dandelion saison, but the other half will magically become Dr. Morgan’s Stupendous Gout-B-Gone. You heard it here first—consider gout cured by the sheer fluid potency of my fantastic elixir. You’re welcome, America. 98. Dandelion Saison
Mash:
8 lbs. MFB Pilsner
1 lb. Weyerman Light Wheat
1 lb. Weyerman Light Munich
1 lb. Weyerman Acidulated Malt
Mashed @ 150° F w/ 4 gallons of RO water for 90 minutes; collected 2 ½ gallons @ 1.064
Batch sparged @ 165° F w/ 3 ¾ gallons RO water for 20 minutes; collected 3 ¾ gallons @ 1.034
Collected 6 ¼ gallons; brought to a boil (70 minute) and added:
w/60 to go: 1 oz. Hallertauer leaf 4.1% AA
3 oz. dandelion leaves, coarsely chopped
2.85 oz. dandelion root, coarsely chopped
w/15 to go: 1 tsp. Irish moss
1.2 oz. dandelion leaves, coarsely chopped
1.35 oz. dandelion root, coarsely chopped
w/5 to go: 1.2 oz. dandelion leaves, coarsely chopped
1.35 oz. dandelion root, coarsely chopped
½ oz. ginger, coarsely chopped
2 g. coriander, lightly crushed
1 g. grains of paradise, lightly crushed
Chilled, racked to carboy, and pitched Wyeast 3711 French Saison (mason jar saved from 95)
Brewed: 9/3/2011 @ 65° F
Secondary: 10/20/2011 @ 1.000
Bottled: 10/26/2011 w/4 oz. table sugar
OG: 1.050
FG: 1.000
Tasting Notes (5/18/2012): First, a disclaimer: I never found any appropriate cherries to rack this beer onto (next time, I’ll punch that Fruit Fast Montmorency Tart Cherry concentrate 
ticket—yes, I've learned my lesson). So sorry, America, you’ll have to keep waiting for Dr. Morgan’s Stupendous Gout-B-Gone.
ticket—yes, I've learned my lesson). So sorry, America, you’ll have to keep waiting for Dr. Morgan’s Stupendous Gout-B-Gone.
Dandelion Saison pours a crystal clear straw with a thin white head replenished by the small streaming bubbles up the side of the glass. It reminds me of champagne it the clarity and brilliancy in the glass—there are bright gold highlights on the table from the light passing through the beer. The nose is sweet candy pilsen malt coupled with a light floral earthiness and spiciness—more dandelion than hop. Flavors start bright, sweet, and dry; the dandelion earthy bitterness picks up in the middle along with some fruity and floral yeast esters—I’d describe it as classic 3711 flavor—before dropping into the dry, brut-like finish. There is a slight tartness in the finish from the acidulated malt along with some residual sweetness that lingers along with the dandelion bitterness, creating something of a bitter candy flavor on the back of the mouth and throat. 
The body is bone dry; the sweetness is residual flavor with no corresponding mouthfeel components, while the carbonation is medium, and slightly spritzy. A good beer, but it could be better; next time I make this, I need to increase the hop bitterness (like, say, at least two ounces of Styrian Golding, or something like that—something that will work well with the dry body), as well as the carbonation—it is lively in the glass, but not on the palate. The beer does finish dry, but the FG is 1.000. I’d like a sharper bite on the tongue from the carbonation to better match the body, and I might consider another ½ lb. of the acidulated malt to crisp it further in the finish.
The body is bone dry; the sweetness is residual flavor with no corresponding mouthfeel components, while the carbonation is medium, and slightly spritzy. A good beer, but it could be better; next time I make this, I need to increase the hop bitterness (like, say, at least two ounces of Styrian Golding, or something like that—something that will work well with the dry body), as well as the carbonation—it is lively in the glass, but not on the palate. The beer does finish dry, but the FG is 1.000. I’d like a sharper bite on the tongue from the carbonation to better match the body, and I might consider another ½ lb. of the acidulated malt to crisp it further in the finish.
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