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.

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 ...