Saison Recipe - Summer Saison with Brett

Recipe Info

Recipe Image

Summer Saison with Brett

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Comments  Brew Sessions (0)
Belgian Saison with an American twist. I used Brett, dried hibiscus, and tropical and citrus hops for a refreshing warm-weather ale.

This recipe was cloned from Hoppy Habiscus Saison.

Fermentables

% lb fermentable ppg   L   usage  
58% 7 Pilsen - UK 36
Mash
17% 2 Wheat - US 39
Mash
21% 2.5 Munich - UK 37
Mash
4% 0.5 Corn Sugar (Dextrose) - US 46
Late
12 lb

Hops

oz variety type usage time AA   IBU  
0.7 Magnum Pellet Boil 60 minutes 12.0 27.2
1 Citra Pellet Flame Out 0 minutes 12.0 0.0
1 Idaho 7 Pellet Flame Out 0 minutes 0.0 0.0
2.7 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast Belgian Saison 3724 78%
Wyeast Brettan. Lambicus 5526 60%
 

Other Stuff

amount unit name usage
2 oz Dried Habiscus Secondary
0.25 oz Himalayan sea salt Boil
1 each Whirfloc Tablet Boil
1 tsp Yeast Nutrient Boil
 

Mash Steps

type heat temp °F time
Protein Rest Direct Heat 122 60 minutes
Saccharification Rest Direct Heat 150 60 minutes
Mash-Out Direct Heat 169 10 minutes
 

Special Instructions

  1. Create a 1L yeast starter
  2. Acidify with lactic acid to a pH of 4.5.
  3. Perform boil for 60 minutes.
  4. Add hops at the above schedule.
  5. Complete mash, lauter and transfer to boil kettle.
  6. Add Himalayan sea salt, whirfloc tablet, yeast nutrient last 10 mins. of boil
  7. Sanitize hibiscus in vodka before pitching.

Tasting Notes (0)

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Recipe Facts

Summer Saison with Brett
Saison
5.00 Gallons Liters
6.50 Gallons Liters  @  60  min
1.068
1.021
5.3° SRM
75%
27.2 IBU (tinseth)
0.40
6.1% ABV
233 per 12oz
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