Saison Recipe - Ch-Ch-Ch-Cherry Saison

Recipe Info

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Ch-Ch-Ch-Cherry Saison

by on
All Grain
5 Gallon(s)
6 Gallon(s)
60 min
75%
Originally, I was going to go with a Hainaut, BE water profile but I just couldn't hit the bicarbonate level (350ppm) and get anywhere near the proper mash pH so I am opting for higher sulfates to accentuate spiciness of the hops - also adding coriander in boil to accentuate spiciness - and higher chloride to accentuate sweetness of the cherry. Calcium is a little lower than I'd've liked. Target Water Profile: 42ppm Ca, 8ppm Mg, Na 35ppm, SO4 104ppm, Cl 75ppm, HCO3 0ppm. Basis behind my grain choices: Belgian Pale Ale for base malt, Belgian Wheat for flavor and mouth-feel, Caramunich for color, Caramel Pils for additional body and head retention. Last time I used this strain of yeast, I found it difficult to get the FG to 1.010, so I'm not going to push this to be an especially dry saison; granted, I will be prepared for a 6 week fermentation process to achieve 1.010. Per local brew store advice, I will add only 24oz of the 49oz Cherry Puree can so as not to overpower the flavor of the saison.

Fermentables

% lb fermentable ppg   L   usage  
64% 7 Pale Ale - BE 38
Mash
18% 2 Wheat - BE 37
Mash
7% 0.75 CaraMunich - BE 34
56°
Mash
2% 0.2 Caramel Pils - BE 35
Mash
9% 1 Rice Hulls - US 0
Mash
10.95 lb

Hops

oz variety type usage time AA   IBU  
0.75 Northern Brewer Pellet Boil 60 minutes 9.0 24.3
0.75 Saaz Pellet Boil 10 minutes 3.8 3.7
1.5 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast Belgian Saison 3724 85%
 

Other Stuff

amount unit name usage
0 each Gypsum Mash
0 each Salt (NaCl) Mash
0 each Lactic Acid Mash
1 each Whirlfloc Tablet Boil
0.5 oz Coriander Secondary
0.25 oz Orange or Lemon peel Secondary
24 oz Cherry Puree Secondary
 

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 152 60 minutes
 

Special Instructions

  1. 4.1 gallons Mash @ 152F, 2.7g Gypsum, 1.6g NaCl, 2.1mL Lactic
  2. 4.25 gallons Sparge @ 170F, 2.8g Gypsum, 1.7g NaCl, 1.7mL Lactic
  3. Whirlfloc @ 15min remain in boil
  4. 0.5oz Coriander and 0.25oz Orange Peel @ 5 min remain in boil
  5. 24oz of Cherry puree in secondary

Tasting Notes (0)

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Recipe Facts

Ch-Ch-Ch-Cherry Saison
Saison
5.00 Gallons Liters
6.00 Gallons Liters  @  60  min
1.056
1.008
9.0° SRM
75%
28.1 IBU (tinseth)
0.50
6.1% ABV
185 per 12oz
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