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Hail Storm Summer Saison

Brewed: 07/21/2024   Kegged: 07/14/2023 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 name 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 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
Color
   
Measured OG:       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:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.048 SG)   Pre-boil Vol   (6.60 gal)
Actual Mash Efficiency   Pitch Temp    
Fermentation            
Day 1: 
Day ... 
Day ... 


Click here to see previous recipes
 
Brewing Notes:
07/19/2024 esheppy
Placed order at Tom's. Think I'll brew this weekend.
Comments:
http://www.sheppybrew.com/recipes/recipe.aspx?id=92
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