Summer Saison

by  on  in Recipes

A pleasantly strong beer, brewed and fermented in the Saison style, warm. Served chilled this is a great beer for Thanksgiving and football season.

Batch Size 4.800 gal Boil Size 5.550 gal
Boil Time 60.000 min Efficiency 65%
OG 1.062 FG 1.016
ABV 6.0% Bitterness 24.5 IBU (Tinseth)
Color 7.2 srm (Morey) Calories (per 12 oz.) 206

Fermentables

Total grain: 15.250 lb
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) Bel Grain 12.000 lb Yes No 80% 3.0 srm
Caramel/Crystal Malt – 10L Grain 2.000 lb Yes No 75% 10.0 srm
Corn, Flaked Grain 16.000 oz Yes No 80% 1.0 srm
Rice Hulls Adjunct 4.000 oz Yes No 0% 0.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Willamette 4.0% 1.000 oz Boil 60.000 min Pellet 10.7
Galena 10.0% 1.000 oz Boil 15.000 min Pellet 13.3
Willamette 4.0% 1.000 oz Boil 1.000 min Pellet 0.5

Misc

Irish MossFiningBoil1.000 tsp15.000 min

Name Type Use Amount Time

Yeast

Name Type Form Amount Stage
Wyeast – Forbidden Fruit Ale Liquid 0.528 cup Primary

Mash

Name Type Amount Temp Target Temp Time
Infusion 4.000 gal 162.301 F 150.000 F 90.000 min
Final Batch Sparge Infusion 3.000 gal 186.010 F 165.200 F 15.000 min

Instructions

  1. Add 12.000 lb Pale Malt (2 Row) Bel, 1.000 lb Corn, Flaked, 4.000 oz Rice Hulls, 2.000 lb Caramel/Crystal Malt – 10L, to the mash tun.
  2. Bring 4.000 gal water to 162.301 F, 3.000 gal water to 186.010 F, for upcoming infusions.
  3. Add 4.000 gal water at 162.301 F to mash to bring it to 150.000 F. Hold for 90.000 min.
  4. Add 3.000 gal water at 186.010 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  5. Bring the wort to a boil and hold for 60.000 min.
  6. Put 1.000 oz Willamette into boil for 60.000 min.
  7. Put 1.000 tsp Irish Moss into boil for 15.000 min.
  8. Put 1.000 oz Galena into boil for 15.000 min.
  9. Put 1.000 oz Willamette into boil for 1.000 min.
  10. Stop boiling the wort.
  11. You should have 5.425 gal wort post-boil.
    You anticipate losing 1.000 qt to trub and chiller loss.
    The final volume in the primary is 5.175 gal.
  12. Cool wort and pitch Wyeast – Forbidden Fruit Ale yeast, to the primary.
  13. Let ferment until FG is 1.018.
  14. Transfer beer to secondary.

Brew Date 2012-07-25

Preboil
SG 1.063 Volume into BK 6.250 gal
Strike Temp 150.000 F Final Temp 150.000 F
Eff into BK 72.00% Projected OG 1.069
Postboil
OG 1.069 Postboil Volume 5.425 gal
Volume Into Fermenter 5.175 gal Brewhouse Eff -6,888.00
Projected ABV 6.63%
Postferment
FG 1.018 Volume 5.175 gal
Date 2012-08-01 ABV 6.63

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