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Summer Saison
With high summer temperatures on the East Coast and no refrigeration available for my beers it was time to experiment with yeasts that could ferment comfortably at 90+ F. I also wanted a beer that would be ready to drink quickly, so no secondary was used.
| Brewer: | Geoff | Email: | - | |||||
| Beer: | Summer Saison | Style: | Belgian Pale Ale | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 28 IBU | |||||
| OG: | 1.052 | FG: | 1.008 | |||||
| Alcohol: | 5.7% v/v (4.5% w/w) | |||||||
| Water: | Straight tap water. | |||||||
| Grain: | .25 lb. American crystal 10L .5 lb. Dextrine malt (Cara-Pils) .25 lb. Flaked barley .25 lb. Flaked oats |
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| Steep: | Steeped grains at 150 for 20 min. | |||||||
| Boil: | 60 minutes | SG 1.104 | 2.5 gallons | |||||
| 6.6 lb. Light malt extract | ||||||||
| Hops: | 1 oz. Cascade (7% AA, 60 min.) 1 oz. Saaz (6.8% AA, 30 min.) 1 oz. Hallertauer (2.5% AA, 5 min.) |
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| Yeast: | White Labs: 'WLP568 Belgian Style Saison Ale Yeast Blend' | |||||||
| Log: | Fermented at room temperature (~90F) for two weeks. | |||||||
| Carbonation: | Forced CO2 in the keg, about 20psi for 4 days, then turned down to a serving pressure of about 12psi until finished. | |||||||
| Tasting: | Beer turned out a cloudy golden yellow, light hints of clove and pepper, can definitely taste the belgian saison yeast, but no overwhelming esters. A bit of citrus from the hops. Many people mention 'blue moon' when tasting. Was afraid about such high ferm. temps but very clean taste overall. A crowd favorite, 5 gallons went very quickly, will make again. |
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Recipe posted 08/15/10.