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%
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

58% - Pilsen - UK
7
36
1
Mash
17% - Wheat - US
2
39
1
Mash
21% - Munich - UK
2.5
37
9
Mash
4% - Corn Sugar (Dextrose) - US
0.5
46
0
Late

Hops

Magnum
0.7
Pellet
Boil
60 min(s)
12
27.2
Citra
1
Pellet
FlameOut
0 min(s)
12
0.0
Idaho 7
1
Pellet
FlameOut
0 min(s)
0
0.0

Yeast

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

Other Stuff

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

Mash Steps

Protein Rest
Direct Heat
122
60 min
Saccharification Rest
Direct Heat
150
60 min
Mash-Out
Direct Heat
169
10 min

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)

There aren't any tasting notes logged yet

Recipe Facts

Summer Saison with Brett
Saison
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.068 OG
  • 1.021 FG
  • 27.2 IBU (tinseth) Bitterness
  • 0.40 BG:GU
  • 5.3° SRM Color
  • 75% Efficiency
  • 6.1% ABV Alcohol
  • 233 per 12oz Calories
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