Hail Storm Summer Saison
Brewed: 07/21/2024 Kegged: 07/14/2023
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 name for my summer Saison.
| Hail Storm Summer Saison --- Batch 11 (359) |
| 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 |
|
1.052 SG |
|
Estimated FG |
|
1.008 SG |
| Recipe Bitterness |
|
27.3 IBUs (Rager) |
|
Alcohol by Volume |
|
5.8 % |
| BU : GU |
|
0.521 |
|
|
|
|
| Recipe Color |
|
4.3 SRM |
|
|
|
|
| Measured OG: |
|
1.050 |
|
Measured FG: |
|
|
| ADF: |
|
|
|
Measured ABV: |
|
|
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 |
- |
- |
| 9 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
4 |
78.3 % |
0.70 gal |
| 2 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
5 |
17.4 % |
0.16 gal |
| 8.0 oz |
Munich Malt - 10L (10.0 SRM) |
Grain |
6 |
4.3 % |
0.04 gal |
| 0.500 oz |
Magnum [12.60 %] - Boil 45.0 min |
Hop |
7 |
23.2 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 [2.40 %] - Boil 5.0 min |
Hop |
10 |
1.6 IBUs |
- |
| 2.000 oz |
Tettnang [2.10 %] - Steep/Whirlpool 10.0 min, 194.4 F |
Hop |
11 |
2.5 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 31.77 qt of water at 156.4 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: |
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Strike Temp: |
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| Mash Temps: |
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| Pre-boil OG |
|
(1.048 SG) |
|
Pre-boil Vol |
|
(6.60 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
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| Fermentation |
|
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| Day 1: |
| Day ... |
| Day ... |
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