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Hail Storm Summer Saison

Brewed: 06/28/2020   Bottled: 07/31/2019 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. 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 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
Measured OG:   1.051    Measured FG:    
ADF:       Measured ABV:    


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:
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   (1.041 SG)   Pre-boil Vol   (7.71 gal)
Actual Mash Efficiency   Pitch Temp    
Day 1: 
Day ... 
Day ... 

Click here to see previous recipes
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.
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