Hail Storm Summer Saison (archive)

This is the archive page for Hail Storm Summer Saison. To see the most recent recipe page go to Hail Storm Summer Saison.

This is the Summer version of my Seasonal Saisons.

Like all of my saisons, this one stays away from spices and fruit, allowing the spicy saaz hops and the wonderful flavors and aromas from the French saison yeast shine through unadulterated. I also am trying to keep the alcohol on the low side of the style.

About the name (Hail Storm): Summers in Colorado are wonderful, but way too often we get way too many hail storms. Just as I used a weather phenomenon (Arctic Vortex) for my winter Saison, I decided to use the Hail Storm for my summer Saison. Not sure what I'll use for Autumn.

For more about SheppyBrew's Seasonal Saisons on my blog see Sheppy's Blog: Seasonal Saisons.

Hail Storm Summer Saison --- Batch 10 (338)

Style	Saison	Batch Size	5.50 gal
Type	All Grain	Boil Size	6.60 gal
Brewhouse Efficiency	68.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.051 SG

Estimated FG

1.008 SG

Recipe Bitterness

26.9 IBUs (Rager)

Alcohol by Volume

5.7 %

BU : GU

0.525

Recipe Color

4.4 SRM

Color

Measured OG:

1.054

Measured FG:

1.003

ADF:

Measured ABV:

6.7

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU	Volume
7.81 gal	Denver, Colorado	Water	1	-	-
10.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	2	-	-
1.00 tsp	Lactic Acid (Mash)	Water Agent	3	-	-
8 lbs 12.0 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	4	77.8 %	0.68 gal
1 lbs 12.0 oz	White Wheat Malt (2.4 SRM)	Grain	5	15.6 %	0.14 gal
12.0 oz	Munich Malt - 10L (10.0 SRM)	Grain	6	6.7 %	0.06 gal
0.500 oz	Columbus/Tomahawk/Zeus (CTZ) [14.90 %] - Boil 35.0 min	Hop	7	19.2 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 10.0 mins)	Fining	8	-	-
1.00 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	9	-	-
1.000 oz	Saaz [3.00 %] - Boil 5.0 min	Hop	10	2.1 IBUs	-
2.000 oz	Tettnang [4.80 %] - Steep/Whirlpool 10.0 min, 194.4 F	Hop	11	5.7 IBUs	-
1.0 pkg	French Saison (Wyeast Labs #3711) [50.28 ml]	Yeast	12	-	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Saccharification	Add 31.70 qt of water at 156.3 F	150.0 F	240 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Make a 1500ml starter of the yeast the day before brew day to make sure it is active going into fermentation.
Water salts to get to Beer Smith's hoppy profile.
From Denver water, this puts my water at:
Ca=109,Mg=8,Na=21,SO4=237,Cl=23,HCO3=104
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
In fact, overnight mash is preferred.
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
Pitch a little below 65 degrees. Try to keep it there for the first 12 hours or so, but let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.047 SG)	Pre-boil Vol	(6.60 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes:

06/22/2023 esheppy
Here it is, Summer of 2023. Time to brew this again. Seems like I just got done with the Spring Saison. This year is going way too fast.

06/29/2023 esheppy
Picking up ingredients at Tom's today. Hope to brew Sunday.

07/01/2023 esheppy
Made a starter. Going to prepare water and start the mash tonight.

07/02/2023 esheppy
Well ... I was exhausted last night and didn't feel like getting the mash going. So, I got up this morning and started it. Then I went back to bed. Still got in over 4 hours of mash time. Of course I didn't finish until after 11am. Brew day went well. Somehow I ended up with an OG of 1.054.

07/03/2023 esheppy
Fermentation started up before bedtime. Going strong today. Nice hop aroma coming out of airlock.

07/06/2023 esheppy
Fermentation pretty slow now. Still lots of kraussen and cloudy.

07/11/2023 esheppy
Starting to look real clear. Thin remains of kraussen on top. Will probably keg this weekend.

07/14/2023 esheppy
Kegged. FG nice and dry at 1.003. 6.7ABV. Nice French Saison flavor. Wonderful beer.

07/15/2023 esheppy
Even though carbonation isn't quite there, I've been drinking. Yummy yummy yummy.

07/23/2023 esheppy
Yummy beer. Still hazy. Lots of foam ... Especially when pouring first of day. Summer Saison so perfect to drink while smoking tri-tips ??

08/04/2023 esheppy
Pouring perfect. Tastes exactly as it should. Nice French saison flavor. Great hoppy finish. Wonderful summer beer.

08/18/2023 esheppy
Love this beer. Not sure how much longer it will last.

08/26/2023 esheppy
It is sort of funny... When I started brewing "Seasonal Saisons" I would never have called Saison my favorite style. It probably is now. At least if I brew it. It is still a style I'm picky about. I love mine though. French Saison 3711 ftw.

09/08/2023 esheppy
Yummy.

09/17/2023 esheppy
Killed the keg a couple nights ago. Great to the last drop. Lasted a fairly long time and we're getting close to Autumn. Makes room for Shoddy IPA which is being kegged today.

Hail Storm Summer Saison --- Batch 9 (313)

Style	Saison	Batch Size	5.50 gal
Type	All Grain	Boil Size	6.60 gal
Brewhouse Efficiency	68.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.051 SG

Estimated FG

1.008 SG

Recipe Bitterness

29.2 IBUs (Rager)

Alcohol by Volume

5.7 %

BU : GU

0.571

Recipe Color

4.4 SRM

Color

Measured OG:

1.051

Measured FG:

1.003

ADF:

Measured ABV:

6.3

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU	Volume
7.81 gal	Denver, Colorado	Water	1	-	-
10.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	2	-	-
8 lbs 12.0 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	3	77.8 %	0.68 gal
1 lbs 12.0 oz	White Wheat Malt (2.4 SRM)	Grain	4	15.6 %	0.14 gal
12.0 oz	Munich Malt - 10L (10.0 SRM)	Grain	5	6.7 %	0.06 gal
0.500 oz	Magnum [14.40 %] - Boil 40.0 min	Hop	6	22.5 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 10.0 mins)	Fining	7	-	-
1.00 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	8	-	-
1.000 oz	Saaz [3.50 %] - Boil 5.0 min	Hop	9	2.4 IBUs	-
2.000 oz	Tettnang [3.70 %] - Steep/Whirlpool 10.0 min, 194.4 F	Hop	10	4.4 IBUs	-
1.0 pkg	French Saison (Wyeast Labs #3711) [50.28 ml]	Yeast	11	-	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Saccharification	Add 31.70 qt of water at 156.3 F	150.0 F	45 min
Heat	Heat to 156.0 F over 10 min	156.0 F	20 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Make a 1500ml starter of the yeast the day before brew day to make sure it is active going into fermentation.
Water salts to get to Beer Smith's hoppy profile.
From Denver water, this puts my water at:
Ca=109,Mg=8,Na=21,SO4=237,Cl=23,HCO3=104
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
Pitch a little below 65 degrees. Try to keep it there for the first 12 hours or so, but let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.047 SG)	Pre-boil Vol	(6.60 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes:

06/13/2022 esheppy
Time to start thinking about brewing my Summer Saison.

06/23/2022 esheppy
Picked up ingredients yesterday from Tom's Brew Shop. Dingemans Pilsen / Promximity White Wheat / Weyerman Munich 1 Light. Should brew Sunday.

06/26/2022 esheppy
Brew day today. Actually started with mash last night. I accidentally poked a hole in the grain bag and lost significant amount of grain bill on my garage floor. My Pre-boil gravity turned out low. I compensated with table sugar and og was right on plan. Started around 4:30. Finished around 7:15. Cleaned up before 8.

06/27/2022 esheppy
Fermentation took off early afternoon of the brew day. Going strong this morning. Don't have tilt in this beer, so I can't comment on gravity or temperature.

06/28/2022 esheppy
Kegged Jethro Bud Nelson so I could put the Tilt into this beer. Right now it says 1.020 at 74 degrees. It doesn't look anywhere close to done, but there the bubbling is already slowing down quite a bit.

06/30/2022 esheppy
Tilt says 1.007 at 72 degrees. The actual gravity is probably more like 1.003. A thin layer of kraussen is still sort of hanging around in the top. The beer looks about as clear as my saisons get. I can probably keg this any time. ??

07/08/2022 esheppy
Kegged yesterday. Really good flavor. Nice and dry. Nice and hoppy. Calling the FG 1.003. Chilling in beer fridge right now.

07/24/2022 esheppy
My parents are visiting and I gave a sample to my mom. She was not a fan of this beer. She doesn't generally drink beer or any kind of alcohol, so her evaluation doesn't mean much.

08/15/2022 esheppy
Killed the keg yesterday. Just in time for the NTS Lager.

Hail Storm Summer Saison --- Batch 8 (290)

Style	Saison	Batch Size	6.00 gal
Type	All Grain	Boil Size	7.12 gal
Brewhouse Efficiency	68.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.051 SG

Estimated FG

1.008 SG

Recipe Bitterness

24.8 IBUs (Rager)

Alcohol by Volume

5.7 %

BU : GU

0.484

Recipe Color

4.4 SRM

Color

Measured OG:

1.057

Measured FG:

1.003

ADF:

Measured ABV:

7.1

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU	Volume
8.52 gal	Denver, Colorado	Water	1	-	-
11.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	2	-	-
1.00 g	Epsom Salt (MgSO4) (Mash)	Water Agent	3	-	-
9 lbs 8.0 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	4	77.6 %	0.74 gal
2 lbs	White Wheat Malt (2.4 SRM)	Grain	5	16.3 %	0.16 gal
12.0 oz	Munich Malt - 10L (10.0 SRM)	Grain	6	6.1 %	0.06 gal
0.500 oz	Columbus (Tomahawk) [15.60 %] - Boil 35.0 min	Hop	7	18.5 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	8	-	-
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	9	-	-
1.000 oz	Saaz [3.50 %] - Boil 5.0 min	Hop	10	2.2 IBUs	-
2.000 oz	Tettnang [3.70 %] - Steep/Whirlpool 10.0 min, 194.4 F	Hop	11	4.0 IBUs	-
1.0 pkg	French Saison (Wyeast Labs #3711) [50.28 ml]	Yeast	12	-	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Saccharification	Add 34.07 qt of water at 156.3 F	150.0 F	45 min
Heat	Heat to 156.0 F over 10 min	156.0 F	20 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Make a 1500ml starter of the yeast the day before brew day to make sure it is active going into fermentation.
Water salts to get to Beer Smith's hoppy profile.
From Denver water, this puts my water at:
Ca=110,Mg=11,Na=21,SO4=2539,Cl=23,HCO3=104
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
Pitch a little below 65 degrees. Try to keep it there for the first 12 hours or so, but let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.047 SG)	Pre-boil Vol	(7.12 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes:

06/24/2021 esheppy
Bought ingredients today. Brew day this weekend.

06/27/2021 esheppy
Did starter yesterday. Overnight mash. Brew day today. 3 hours 7 minutes. High og at 1.057. Pitched around 83 degrees. Done before 9:30.

06/28/2021 esheppy
Fermentation took off strong by yesterday afternoon. Still a really big kraussen and vigorous fermentation, but it looks like it is already slowing down some. Tilt says 1.056 at 76 degrees. I don't think that is accurate. There has been too much activity for only 1 point.

06/29/2021 esheppy
Tilt gravity still not moving. Temp down to 75. Still lots of movement and bubbling.

07/01/2021 esheppy
Tilt temp 73. Kraussen down, but still movement and haziness in the beer, so fermentation keeps going.

07/11/2021 esheppy
Kegged. FG 1.003. Tastes perfect. Yummy.

07/23/2021 esheppy
yummy. Great saison flavor.

08/07/2021 esheppy
Starting to get clear. Great French saison flavor. Nice hop flavor.
08/26/2021 esheppy
The keg blew. Needed it for NTS, so this is a good thing.

Hail Storm Summer Saison --- Batch 7 (259)

Style	Saison	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.71 gal
Brewhouse Efficiency	70.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.051 SG

Estimated FG

1.007 SG

Recipe Bitterness

28.8 IBUs (Rager)

Alcohol by Volume

5.8 %

BU : GU

0.568

Recipe Color

4.2 SRM

Color

Measured OG:

1.051

Measured FG:

1.004

ADF:

Measured ABV:

6.2

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU	Volume
6.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	1	-	-
3.00 g	Chalk (Mash)	Water Agent	2	-	-
8 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	3	74.0 %	0.63 gal
2 lbs	White Wheat Malt (2.4 SRM)	Grain	4	18.5 %	0.16 gal
13.0 oz	Munich Malt - 10L (10.0 SRM)	Grain	5	7.5 %	0.06 gal
0.500 oz	Columbus (Tomahawk) [18.00 %] - Boil 31.0 min	Hop	6	22.0 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-	-
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	8	-	-
1.000 oz	Tettnang [3.00 %] - Boil 5.0 min	Hop	9	2.0 IBUs	-
2.000 oz	Tettnang [3.00 %] - Steep/Whirlpool 15.0 min, 194.4 F	Hop	10	4.8 IBUs	-
1.0 pkg	French Saison (Wyeast Labs #3711) [50.28 ml]	Yeast	11	-	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 13.51 qt of water at 159.1 F	148.0 F	75 min

Batch sparge with 2 steps (1.78gal, 3.86gal) of 168.0 F water

Recipe Notes
Make a 1500ml starter of the yeast the day before brew day to make sure it is active going into fermentation.
6g gypsum, 3g chalk to get the water Calcium up above 100 ppm.
From Denver water, this puts my water at:
Ca=108,Mg=8,Na=21,SO4=149,Cl=23,HCO3=157
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
Pitch a little below 65 degrees. Try to keep it there for the first 12 hours or so, but let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.041 SG)	Pre-boil Vol	(7.71 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes:

06/28/2020 esheppy
Successful brew, bbq, and bike day. 1.051 OG. Done before 10am.

06/28/2020 esheppy
Seeing signs of fermentation before 5pm. Tilt says 1.043 at 66 degrees.

06/29/2020 esheppy
Significant progress on the fermentation. Tilt says 1.031 at 72 degrees.

07/01/2020 esheppy
Tilt says 1.011 at 71 degrees. No bubbling currently. The Beer looks fairly clear, although there is still a pretty signifucant layer of kraussen.

07/05/2020 esheppy
Tilt says 1.006 at 69 degrees.

07/07/2020 esheppy
Tilt has been at 1.006 for the past couple days, so I think this one is done. I have an empty keg. Probably be kegging by end of week.

07/07/2020 esheppy
Kegged. 1.004 FG. Sample tasted exactly how I would expect this beer to taste. Yum ??

07/10/2020 esheppy
Took a sample. Delicious. Maybe not as hoppy as I remember, but that is ok. Carbonation not right yet. Bumped up the psi in kegerator to about 20psi.
07/17/2020 esheppy
Carbonation is fine now. Beer is ready to drink and delicious. ??

Hail Storm Summer Saison --- Batch 6

Somehow, I wiped out this recipe.

Hail Storm Summer Saison --- Batch 5

Style	Saison	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.77 gal
Brewhouse Efficiency	75.00	Boil Time	90 minutes

Recipe Characteristics

Recipe Gravity

1.049 SG

Estimated FG

1.006 SG

Recipe Bitterness

25.1 IBUs (Rager)

Alcohol by Volume

5.6 %

BU : GU

0.511

Recipe Color

4.2 SRM

Color

Measured OG:

1.051

Measured FG:

ADF:

Measured ABV:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
6.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
3.00 g	Chalk (Mash 60.0 mins)	Water Agent	2	-
6 lbs 12.0 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	3	69.2 %
2 lbs	White Wheat Malt (2.4 SRM)	Grain	4	20.5 %
1 lbs	Munich Malt - 10L (10.0 SRM)	Grain	5	10.3 %
0.250 oz	Columbus (Tomahawk) [14.20 %] - First Wort 90.0 min	Hop	6	15.3 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	8	-
1.000 oz	Tettnang [3.70 %] - Boil 5.0 min	Hop	9	2.4 IBUs
2.000 oz	Tettnang [3.70 %] - Steep/Whirlpool 20.0 min	Hop	10	7.4 IBUs
1.0 pkg	French Saison (Wyeast Labs #3711) [50.28 ml]	Yeast	11	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 12.19 qt of water at 159.1 F	148.0 F	75 min

Batch sparge with 2 steps (2.01gal, 3.88gal) of 168.0 F water

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.040 SG)	Pre-boil Vol	(7.77 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes:

06/30/2018 esheppy
Bought ingredients yesterday. Made starter today. Brewing tomorrow.

07/02/2018 esheppy
Brew day went well. Ended up adding cane sugar at the end to bring the OG up. 1.051. Yeast was rocking by the early afternoon. Now it is going crazy. 74

07/04/2018 esheppy
Still have Kraussen. Yesterday,moved from basement to main level of house for warmer temperatures. 77 degrees now.

07/17/2018 esheppy
Been sitting warm for about a week. Should keg today.

07/25/2018 esheppy
Kegged Sunday 7/22. Sitting in beer fridge right now.

07/27/2018 esheppy
Shook the keg at about 35psi for 7ish minutes. Drinking now. Yummy yum yum ??

08/11/2018 esheppy
Yummy

09/23/2018 esheppy
Still drinking, but it should be gone soon. Need to brew the autumn saison.

09/28/2018 esheppy
Keg blew.

Hail Storm Summer Saison --- Batch 4

Style	Saison	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.77 gal
Brewhouse Efficiency	75.00	Boil Time	90 minutes

Recipe Characteristics

Recipe Gravity

1.049 SG

Estimated FG

1.006 SG

Recipe Bitterness

25.1 IBUs (Rager)

Alcohol by Volume

5.6 %

BU : GU

0.511

Recipe Color

4.2 SRM

Color

Measured OG:

1.048

Measured FG:

1.008

ADF:

Measured ABV:

5.2

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
6.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
3.00 g	Chalk (Mash 60.0 mins)	Water Agent	2	-
6 lbs 12.0 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	3	69.2 %
2 lbs	White Wheat Malt (2.4 SRM)	Grain	4	20.5 %
1 lbs	Munich Malt - 10L (10.0 SRM)	Grain	5	10.3 %
0.250 oz	Columbus (Tomahawk) [14.20 %] - First Wort 90.0 min	Hop	6	15.3 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	8	-
1.000 oz	Tettnang [3.70 %] - Boil 5.0 min	Hop	9	2.4 IBUs
2.000 oz	Tettnang [3.70 %] - Steep/Whirlpool 20.0 min	Hop	10	7.4 IBUs
1.0 pkg	French Saison (Wyeast Labs #3711) [50.28 ml]	Yeast	11	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 12.19 qt of water at 159.1 F	148.0 F	75 min

Batch sparge with 2 steps (2.01gal, 3.88gal) of 168.0 F water

Recipe Notes
Make a small starter of the yeast the day before brew day to make sure it is active going into fermentation.
6g gypsum, 3g chalk to get the water Calcium up above 100 ppm.
From Denver water, this puts my water at:
Ca=108,Mg=8,Na=21,SO4=149,Cl=23,HCO3=157
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
Pitch a little below 65 degrees. Try to keep it there for the first 12 hours or so, but let rise as it wants after that.
Carbonate high.

Brewing Notes:

06/20/2017 esheppy
About time to get this brewed for 2017

07/07/2017 esheppy
Bought ingredients today.

07/09/2017 Brew day esheppy
Brewed today. Really hot day. 1.048. Can't wait to get this in a keg.

07/11/2017 esheppy
Actively fermenting by the time I looked at it yesterday. Put in a blow-off tube.

07/22/2017 esheppy
Kegged it up. Disappointing fg at 1.008. Tastes delicious, though. That's the important thing.

07/23/2017 esheppy
Had a pint just for fun. Tastes great even without much carbonation ??

07/29/2017 esheppy
Yum. ??

Hail Storm Summer Saison --- Batch 3

Style	Saison	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.76 gal
Brewhouse Efficiency	75.00	Boil Time	90 minutes

Recipe Characteristics

Recipe Gravity

1.049 SG

Estimated FG

1.006 SG

Recipe Bitterness

25.2 IBUs (Rager)

Alcohol by Volume

5.6 %

BU : GU

0.513

Recipe Color

4.2 SRM

Color

Measured OG:

1.047

Measured FG:

1.006

ADF:

Measured ABV:

5.6

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
6.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
3.00 g	Chalk (Mash 60.0 mins)	Water Agent	2	-
6 lbs 12.0 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	3	69.2 %
2 lbs	White Wheat Malt (2.4 SRM)	Grain	4	20.5 %
1 lbs	Munich Malt - 10L (10.0 SRM)	Grain	5	10.3 %
0.250 oz	Columbus (Tomahawk) [15.20 %] - Boil 60.0 min	Hop	6	14.9 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	8	-
1.000 oz	Tettnang [3.90 %] - Boil 5.0 min	Hop	9	2.5 IBUs
2.000 oz	Tettnang [3.90 %] - Steep/Whirlpool 20.0 min	Hop	10	7.8 IBUs
1.0 pkg	French Saison (Wyeast Labs #3711) [50.28 ml]	Yeast	11	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 12.19 qt of water at 159.1 F	148.0 F	75 min

Batch sparge with 2 steps (2.00gal, 3.88gal) of 168.0 F water

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.040 SG)	Pre-boil Vol	(7.76 gal)
Actual Mash Efficiency		Pitch Temp	64
Fermentation
Day 1: 68 blowoff tube in
Day 3: Lots of kraussen. Very active. 74.
Day ...

Brewing Notes:

06/12/2016 esheppy
Brewed today. Everything went well. OG is a little low at 1.047. I'm ok with that.

06/14/2016 esheppy
Fermentation going well at end of day 1. Put in blowoff tube. 68

06/14/2016 esheppy
Going strong 72. Lots of kraussen but I'm not sure the blow-off tube was needed.

06/20/2016 esheppy
Hot weekend with no a.c. got back to see fermentation basically done. 78f. Need to check gravity soon.

07/05/2016 esheppy
Kegged last Sunday (26th). 1.006 isn't as low as I was expecting. Leaving the keg at room temperature to see if the gravity comes down at all. Will probably chill soon, though.

07/08/2016 esheppy
Well ... This tastes awesome. Still needs carbonation, but omg this tastes good ??

07/21/2016 esheppy
Still have not been able to move this into the keggerator. Hitting it with high pressure CO2, disconnecting doesn't seem to be carbing this very well. But despite low carbonation, this beer is wonderful.

07/24/2016 esheppy
Put into keggerator today. Set the pressure to 12psi for now.

08/12/2016 esheppy
Yum

09/10/2016 esheppy
Really clear. Tastes great. Won't last much longer.

09/23/2016 esheppy
It is gone.

Hail Storm Summer Saison --- Batch 2

Style	Saison	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.76 gal
Brewhouse Efficiency	75.00	Boil Time	90 minutes

Recipe Characteristics

Recipe Gravity

1.049 SG

Estimated FG

1.006 SG

Recipe Bitterness

25.9 IBUs (Rager)

Alcohol by Volume

5.6 %

BU : GU

0.529

Recipe Color

4.2 SRM

Color

Measured OG:

1.049

Measured FG:

1.004

ADF:

Measured ABV:

5.9

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
6.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
3.00 g	Chalk (Mash 60.0 mins)	Water Agent	2	-
6 lbs 12.0 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	3	69.2 %
2 lbs	White Wheat Malt (2.4 SRM)	Grain	4	20.5 %
1 lbs	Munich Malt - 10L (10.0 SRM)	Grain	5	10.3 %
0.250 oz	Columbus (Tomahawk) [13.90 %] - Boil 60.0 min	Hop	6	13.6 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	8	-
1.000 oz	Tettnang [4.20 %] - Boil 5.0 min	Hop	9	2.7 IBUs
2.000 oz	Tettnang [4.20 %] - Steep/Whirlpool 25.0 min	Hop	10	9.6 IBUs
1.0 pkg	French Saison (Wyeast Labs #3711) [50.28 ml]	Yeast	11	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 12.19 qt of water at 159.1 F	148.0 F	75 min

Batch sparge with 2 steps (2.00gal, 3.88gal) of 168.0 F water

Brewing Record

Brew Date:	6/28/2015	Strike Temp:	160
Mash Temps:	150 to 148ish
Pre-boil OG	(1.040 SG)	Pre-boil Vol	(7.76 gal)
Actual Mash Efficiency		Pitch Temp	66
Fermentation
Day 1: Going strong 68
Day 3: 72
Day 5: Slowing down 72

Brewing Notes:
06/26/2015 esheppy
Bought ingredients. LHBS was more crowded than usual. First time I've had to wait for a grain mill.
06/28/2015 esheppy
Brewed this morning. Got everything in before church except this worry was only chilled to around 80. After church I reached into carboy in my gift cooler with ice water in it. OG was right on target 1.049.
07/01/2015 esheppy
68 to 70 to 72. Going pretty strong still.
07/02/2015 esheppy
Still going but bubbling is slowing down. 72ish.
07/05/2015 esheppy
Took a gravity sample. 1.007 is the current gravity. Thought / hoped it would be drier, but that is ok. Tastes great. Very floral. Pretty well balaced between malt sweetness and hop bitterness.
07/11/2015 esheppy
Kegged today. 1.004 FG. Beautiful gold color. Surprisingly clear. Tastes awesome.
07/18/2015 esheppy
Put into keggerator. Tried a pour. Fantastic. Pretty well carbonated, although I'll be carbing a bit more as I drink.
07/19/2015 esheppy
I can't help it. I love this beer.
08/15/2015 esheppy
Really sucking it down on a hot August afternoon. Perfect beer to enjoy as I grill burgers. Can't imagine this will last much longer.

Hail Storm Summer Saison --- Batch 1

Style	Saison	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.76 gal
Brewhouse Efficiency	75.00	Boil Time	90 minutes

Recipe Characteristics

Recipe Gravity

1.049 SG

Estimated FG

1.006 SG

Recipe Bitterness

25.6 IBUs (Rager)

Alcohol by Volume

5.6 %

BU : GU

0.522

Recipe Color

4.2 SRM

Color

Measured OG:

1.050

Measured FG:

1.004

ADF:

Measured ABV:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
6.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
3.00 g	Chalk (Mash 60.0 mins)	Water Agent	2	-
6 lbs 12.0 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	3	69.2 %
2 lbs	White Wheat Malt (2.4 SRM)	Grain	4	20.5 %
1 lbs	Munich Malt - 10L (10.0 SRM)	Grain	5	10.3 %
0.250 oz	Columbus (Tomahawk) [16.30 %] - Boil 60.0 min	Hop	6	15.9 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	8	-
1.000 oz	Styrian Goldings [3.30 %] - Boil 5.0 min	Hop	9	2.1 IBUs
2.000 oz	Styrian Goldings [3.30 %] - Steep/Whirlpool 25.0 min	Hop	10	7.6 IBUs
1.0 pkg	French Saison (Wyeast Labs #3711) [50.28 ml]	Yeast	11	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 12.19 qt of water at 159.1 F	148.0 F	75 min

Batch sparge with 2 steps (2.00gal, 3.88gal) of 168.0 F water
Recipe Notes
Make a small starter of the yeast the day before brew day to make sure it is active going into fermentation.
6g gypsum, 3g chalk to get the water Calcium up above 100 ppm.
From Denver water, this puts my water at:
Ca=108,Mg=8,Na=21,SO4=149,Cl=23,HCO3=157
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
Pitch a little below 65 degrees. Try to keep it there for the first 12 hours or so, but let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date:	7/27/2014	Strike Temp:	160
Mash Temps:	148 up to 150 3 hour mash down to 145
Pre-boil OG	1.037 (1.040 SG)	Pre-boil Vol	8 (7.76 gal)
Actual Mash Efficiency	81	Pitch Temp	58
Fermentation
Day 1: Slow to start, 68
Day 3: Going very strong 72
Day 5: Fermentation pretty much stopped 78. Very cloudy
Day 8: Clearing up nicely 74

Brewing Notes: 07/27/2014 esheppy
Brewed today. Things went well, although my preboil gravity was low by a couple points. I added about.5 lbs of DME. OG was 1.050, which is perfect. Lots of hop aroma. Pitched at about 58 degrees. How I don't end up regretting that. Will see how it goes.

07/28/2014 esheppy
Took awhile to get started, but it is going now (11AM day after). Temp is already up to 68.

07/29/2014 esheppy
Still going strong. Can really smell the hops out of the airlock. Yummy. 72 degrees.

07/30/2014 esheppy
Still bubbling away temp on fermentor up to 76/78.

07/31/2014 esheppy
Slowing down. Temp at 78. Getting more saison yeast aroma out of the airlock. A bit less hops. Very cloudy still. Very yellow in color.

08/01/2014 esheppy
Bubbling pretty much stopped. 76F. Took a sample. The beer is at 1.006, making it 5.8 ABV. Am hoping that it might go down a few more points. Flavor very nice. Flowery, almost perfume-like flavor and aroma. A little peppery. A little farm-house. It does finish nice and dry. A bit bitterness at the end. Very cloudy. Will probably move to secondary if it doesn't clear up over the next few days.

08/04/2014 esheppy
After the weekend, the beer has cleared up considerably. Looks very nice. Temp still up around 74.

08/09/2014 esheppy
Kegged today and harvested the yeast. Official FG = 1.004, making this a 6% abv beer. Pale and clear. A bit lemony. A bit spicy pepper. Right amount of farmhouse. Really good.

08/21/2014 esheppy
Keg has been sitting warm. I took another sample to see if the gravity went down at all. It is still at 1.004. Really liked the sample. Hops really pop. Put it in beer fridge.

08/24/2014 esheppy
This is my favorite Saison ever. I swear I'm not just saying that because I brewed it.

09/06/2014 esheppy
Such a great beer. May be drinking it too fast. It goes down way too smooth.

09/18/2014 esheppy
Yes, I love this beer.

10/02/2014 esheppy
Hard to believe this beer is two months old. Still awesome. Really great clarity at this point in its life.

10/05/2014 esheppy
Killed the keg. I guess summer is officially over now.

Brewing Notes