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Hail Storm Summer Saison (archive)

  HailStorm.jpgThis 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 3

StyleSaisonBatch Size5.50 gal
TypeAll GrainBoil Size 7.76 gal
Brewhouse Efficiency 75.00 Boil Time 90 minutes

Recipe Characteristics

Recipe Gravity1.049 SGEstimated FG1.006 SG
Recipe Bitterness25.2 IBUs (Rager)Alcohol by Volume5.6 %
BU : GU 0.513    
Recipe Color4.2 SRM
Color
  
Measured OG: 1.047  Measured FG: 1.006 
ADF: 87  Measured ABV: 5.6 

Ingredients 

Ingredients
AmtNameType#%/IBU
6.00 gGypsum (Calcium Sulfate) (Mash 60.0 mins)Water Agent1-
3.00 gChalk (Mash 60.0 mins)Water Agent2-
6 lbs 12.0 ozPilsner (2 Row) Bel (2.0 SRM)Grain369.2 %
2 lbsWhite Wheat Malt (2.4 SRM)Grain420.5 %
1 lbsMunich Malt - 10L (10.0 SRM)Grain510.3 %
0.250 ozColumbus (Tomahawk) [15.20 %] - Boil 60.0 minHop614.9 IBUs
1.00 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining7-
1.00 tspYeast Nutrient (Boil 15.0 mins)Other8-
1.000 ozTettnang [3.90 %] - Boil 5.0 minHop92.5 IBUs
2.000 ozTettnang [3.90 %] - Steep/Whirlpool 20.0 minHop107.8 IBUs
1.0 pkgFrench Saison (Wyeast Labs #3711) [50.28 ml]Yeast11-

Mash Profile

Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 12.19 qt of water at 159.1 F148.0 F75 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: 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

StyleSaisonBatch Size5.50 gal
TypeAll GrainBoil Size 7.76 gal
Brewhouse Efficiency 75.00 Boil Time 90 minutes

Recipe Characteristics

Recipe Gravity1.049 SGEstimated FG1.006 SG
Recipe Bitterness25.9 IBUs (Rager)Alcohol by Volume5.6 %
BU : GU 0.529    
Recipe Color4.2 SRM
Color
  
Measured OG: 1.049  Measured FG: 1.004 
ADF: 92 Measured ABV: 5.9 

Ingredients 

Ingredients
AmtNameType#%/IBU
6.00 gGypsum (Calcium Sulfate) (Mash 60.0 mins)Water Agent1-
3.00 gChalk (Mash 60.0 mins)Water Agent2-
6 lbs 12.0 ozPilsner (2 Row) Bel (2.0 SRM)Grain369.2 %
2 lbsWhite Wheat Malt (2.4 SRM)Grain420.5 %
1 lbsMunich Malt - 10L (10.0 SRM)Grain510.3 %
0.250 ozColumbus (Tomahawk) [13.90 %] - Boil 60.0 minHop613.6 IBUs
1.00 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining7-
1.00 tspYeast Nutrient (Boil 15.0 mins)Other8-
1.000 ozTettnang [4.20 %] - Boil 5.0 minHop92.7 IBUs
2.000 ozTettnang [4.20 %] - Steep/Whirlpool 25.0 minHop109.6 IBUs
1.0 pkgFrench Saison (Wyeast Labs #3711) [50.28 ml]Yeast11-

Mash Profile

Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 12.19 qt of water at 159.1 F148.0 F75 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: 6/28/2015Strike 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:   92   Measured ABV:    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) [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.

 
Comments:
http://www.sheppybrew.com/recipes/recipe.aspx?id=109
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