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Strawberry Rhubarb Honey Blonde Saison

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.7 gallons (fermentor volume)
Boil Size: 7.8 gallons
Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 46% (brew house)
Source: Adirondackersouth
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1.061
1.009
6.88%
7.92
9.43
Fermentables
Amount Fermentable PPG °L Bill %
8 lbAmerican - Pale 2-Row8 lb Pale 2-Row371.840%
3 lbHoney3 lb Honey42215%
3 lbStrawberry3 lb Strawberry3.15015%
2 lbCanadian - Honey Malt2 lb Honey Malt372510%
1.5 lbRhubarb1.5 lb Rhubarb0.407.5%
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%
20 lb Total      
Hops
Amount Variety Type AA Use Time IBU
0.5 ozLiberty0.5 oz Liberty HopsPellet4Boil30 min5.38
0.5 ozLiberty0.5 oz Liberty HopsPellet4Boil10 min2.54
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:
77 °F
Pitch Rate:
1.0 (M cells / ml / ° P)
323 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 3/4 cup       CO2 Level: 3.0 Volumes
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.

6/28/17
Checked gravity and mouth feel
gravity 1.0012 so almost there
still fizzy transferred to tertiary bottling bucket to get off the fruit. still foamy
More time

7/2/2017
FG 1.012 adjusted for 77F
Approximate ABV at bottling: 6.8%
Bottle fermentation may raise it to around 7%

Time to bottle

Beer advocate says - "The bottle carbonation process is a controlled fermentation of ... especially highly carbonated saisons, the abv goes up about .2 - .4 % abv."

Fruit Iambic 3.0 - 4.5 volumes which translates to DME: 8.8 oz.

This batch produced 5.7 gallons with minor loss including a snapped bottle neck

Yield in containment:
44 12 oz bottles
6 22 oz Craft Brew bottles
4 16 oz Grolsch bottles
2 1/2 liter bottles

They should be ready to drink by
July 16

OG 1.061
FG 1.01
Volume: 5.7 gallons
Adjusted ABV 6.9% plus the bottling DME will bring the ABV just above 7.2
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View Count: 467
Brew Count: 0
Last Updated: 2017-07-02 18:30 UTC
Discussion about this recipe:
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[email protected] 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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