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Strawberry Blonde Rhubarb Saison

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.8 gallons
Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 44% (brew house)
Source: Adirondackersouth
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1.061
1.009
6.95%
8.3
9.66
Fermentables
Amount Fermentable PPG °L Bill %
8 lbAmerican - Pale 2-Row8 lb Pale 2-Row371.840%
2 lbCanadian - Honey Malt2 lb Honey Malt372510%
3 lbHoney3 lb Honey42215%
1 lbAmerican - Caramel / Crystal 10L1 lb Caramel / Crystal 10L35105%
1 lbAmerican - Red Wheat1 lb Red Wheat382.55%
0.5 lbAmerican - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)331.82.5%
3 lbStrawberry3 lb Strawberry3.15015%
1.5 lbRhubarb1.5 lb Rhubarb0.407.5%
20 lb Total      
Hops
Amount Variety Type AA Use Time IBU
0.5 ozLiberty0.5 oz Liberty HopsPellet4Boil30 min5.64
0.5 ozLiberty0.5 oz Liberty HopsPellet4Boil10 min2.66
Mash Guidelines
Amount Description Type Temp Time
1 qt at 170Sparge153 F60 min
Starting Mash Thickness: 1.3 qt/lb
Other Ingredients
Amount Name Type Use Time
2.5 tspYeast booster 2.5 tsp Yeast booster OtherSecondary--
Yeast
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
85 °F
Pitch Rate:
1.0 (M cells / ml / ° P)
312 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 3/4 cup      
Notes
Brewed on 6/10/2017:

Mash grains at 152F for 60 min. Taste wort
Boil wort for 60 minutes. Added 3 lb of honey at flame out.

Pitch 750 ml yeast starter of Wyest 3724 Belgian Saison yeast.

Bubbling at 51 seconds - clearly not done gassing.
Checked gravity on 6/22/17 - 1.022

6/22/2017 Rack the beer from the primary into the secondary, then
added yeast energizer, 1.5 lbs of roasted rhubarb and 3 lbs (1/2 pureed, 1/2 crushed) strawberries in a grain bag and weighed it down with a glass.



. Wait 3 weeks then bottle.
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View Count: 193
Brew Count: 0
Last Updated: 2017-06-22 18:08 UTC
Discussion about this recipe:
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Texas Hophead 06/22/2017 at 04:34pm
I have tried a couple of these before and always have a hard time getting the left over fruit mush out of the beer, even when I use hop bags, etc. Any secrets to doing the secondary?


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