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Hail Storm Summer Saison

Brewed: 06/27/2021   Kegged: 07/11/2021 HailStorm.jpg

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. 

For more information about this beer, see Sheppy's Blog: Hail Storm.

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

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
Measured OG:   1.057   Measured FG:   1.003 
ADF:   94    Measured ABV:   7.1 


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:
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:
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    
Day 1: 
Day ... 
Day ... 

Click here to see previous recipes
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.
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