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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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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      
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--
Attenuation (avg):
Optimum Temp:
70 - 95 °F
Fermentation Temp:
77 °F
Pitch Rate:
1.0 (M cells / ml / ° P)
323 B cells required
Yeast Pitch Rate and Starter Calculator
Method: DME       Amount: 3/4 cup       CO2 Level: 3.0 Volumes
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.

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

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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