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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)
Pre Boil Size: 7.8 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 46% (brew house)
Source: Adirondackersouth
Calories: 199 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)

Created: Tuesday June 6th 2017

Original Gravity:

1.061

Final Gravity:

1.009

ABV (standard):

6.9%

IBU (tinseth):

7.9

SRM (morey):

9.4

Mash pH

4.1

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	American - Pale 2-Row8 lb Pale 2-Row	37	1.8	40%
3 lb	Honey3 lb Honey	42	2	15%
3 lb	Strawberry3 lb Strawberry	3.15	0	15%
2 lb	Canadian - Honey Malt2 lb Honey Malt	37	25	10%
1.50 lb	Rhubarb1.5 lb Rhubarb	0.4	0	7.5%
1 lb	American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L	35	10	5%
1 lb	American - Red Wheat1 lb Red Wheat	38	2.5	5%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	2.5%
20 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Liberty0.5 oz Liberty Hops	Pellet	4	Boil	30 min	5.38	50%
0.50 oz	Liberty0.5 oz Liberty Hops	Pellet	4	Boil	10 min	2.54	50%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Liberty (Pellet)		7.92	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1 qt	at 170	Sparge	--	153 °F	60 min
Starting Mash Thickness: 1.3 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2.50 tsp	Yeast booster		Other	Secondary	0 min.

Yeast

Wyeast - Belgian Saison 3724

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	70 - 95 °F	Starter:	Yes
Fermentation Temp:	77 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 323 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: DME Amount: 3/4 cup CO₂ Level: 3.0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

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.

6/28/17
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

7/2/2017
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

Last Updated and Sharing

2,682

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Public: Yup, Shared
Last Updated: 2019-01-28 10:58 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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steven@isenberg.name • 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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