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Hail Storm Summer Saison

Brewed: 07/07/2019   Bottled: 07/22/2018 HailStorm.jpg

I've been drinking more and more Saisons lately and telling myself that I really needed to brew one of my own for quite some time.

Well, I brewed a "winter" (black) saison back in February, but never really a "traditional" Saison style beer. By the summer of 2014, I knew I finally had to get one done.

Just as with the Arctic Vortex, I decided to stay 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.

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

Hail_Small.jpg
Hail Storm Summer Saison --- Batch 6

Style Saison Batch Size 7.50 gal
Type All Grain Boil Size   9.85 gal
Brewhouse Efficiency   70.00   Boil Time   90 minutes

Recipe Characteristics

Recipe Gravity 1.049 SG Estimated FG 1.006 SG
Recipe Bitterness 27.7 IBUs (Rager) Alcohol by Volume 5.6 %
BU : GU   0.563        
Recipe Color 4.2 SRM
Color
   
Measured OG:   1.048    Measured FG:    
ADF:       Measured ABV:    

Ingredients

Ingredients
Amt Name Type # %/IBU
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
4.00 g Chalk (Mash 60.0 mins) Water Agent 2 -
10 lbs 4.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3 71.9 %
3 lbs White Wheat Malt (2.4 SRM) Grain 4 21.1 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 5 7.0 %
0.500 oz Columbus (Tomahawk) [15.80 %] - Boil 36.0 min Hop 6 17.8 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 [3.60 %] - Boil 5.0 min Hop 9 1.8 IBUs
3.000 oz Tettnang [3.60 %] - Steep/Whirlpool 20.0 min Hop 10 8.1 IBUs
1.4 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 11 -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.81 qt of water at 159.1 F 148.0 F 75 min


Batch sparge with 2 steps (2.18gal, 4.92gal) 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:
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   (1.041 SG)   Pre-boil Vol   (9.85 gal)
Actual Mash Efficiency   Pitch Temp    
Fermentation            
Day 1: 
Day ... 
Day ... 

Click here to see previous recipes
 
Brewing Notes:
07/07/2019 esheppy
Brew day today. Everything went well. OG ended up at 1.048. Tilt battery seems to be dead, so I am not monitoring this batch via Tilt.
Comments:
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