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Summer Blackberry Saison

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:

4.00 (1 Review)

Hop Utilization: 89%
Calories: 244 calories (Per 0.5L)
Carbs: 21 g (Per 0.5L)

Created: Tuesday July 30th 2019

How Rye I Am (Rye Saison)

by MrZuckerkorn

OG: 1.057 FG: 1.007 ABV: 6.5% IBU: 29

Salted Apricot Saison

by bes753

OG: 1.056 FG: 1.007 ABV: 6.4% IBU: 23

Wild Thing Saison

by deepdisco

OG: 1.054 FG: 1.008 ABV: 6.1% IBU: 30

Original Gravity:

1.053

Final Gravity:

1.009

ABV (standard):

5.8%

IBU (tinseth):

26.7

SRM (morey):

5.2

Mash pH

5.7

Cost $

n/a

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Brew Log History

Target 70°F
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Carbs: {{ stats.carbs | number:1 }} g / 0.5L

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Canadian - Pale 2-Row8 lb Pale 2-Row	36	1.75	57.1%
1 lb	Weyermann - CARABELGE1 lb CARABELGE	34	13.6	7.1%
1 lb	American - Rye1 lb Rye	38	3.5	7.1%
1 lb	Blackberry1 lb Blackberry - (late boil kettle addition)	3.6	0	7.1%
3 lb	Blackberry3 lb Blackberry	3.6	0	21.4%
14 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Tettnanger0.25 oz Tettnanger Hops	Pellet	4.5	Boil	60 min	4.26	16.7%
0.25 oz	Tettnanger0.25 oz Tettnanger Hops	Pellet	4.5	Boil	30 min	3.27	16.7%
0.50 oz	Galena0.5 oz Galena Hops	Pellet	13	Boil	17 min	13.34	33.3%
0.50 oz	Pacific Gem0.5 oz Pacific Gem Hops	Pellet	15.4	Boil	5 min	5.81	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Tettnanger (Pellet)	7.53	33.4%
0.50 oz	Galena (Pellet)	13.34	33.3%
0.50 oz	Pacific Gem (Pellet)	5.81	33.3%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.49 gal	Infusion	--	152 °F	60 min
5.24 gal	Sparge	--	155 °F	15 min
Starting Mash Thickness: 1.44 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Water Agt	Boil	5 min.
2.80 g	Calcium Chloride (anhydrous)		Water Agt	Mash	0 min.

Yeast

White Labs - Belgian Saison II Yeast WLP566

Amount:	1 Each	Cost:
Attenuation (avg):	81.5%	Flocculation:	Medium
Optimum Temp:	68 - 78 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 23.04 psi Temp: 40 °F CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	16	9	70	75	144
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 67C for 1 hour. Boil for 60 minutes with pureed blackberries added at flame out, make sure to strain the puree through a strainer to prevent seeds from getting into the wort. Ferment at 18C for 3 days (Gravity around 1.012), add 3 lbs of blackberry increase ferment temperature to 23C to get saison spicyness.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-07-05 14:48 UTC

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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kdanc341 • 08/13/2019 at 12:51am

4 of 5

It is quite well balanced, ever so slight fruity tart finish. It is not necessarily obvious blackberry is present, the colour is where the blackberry is most evident. Slightly pink, hint of orange. The dryness does catch a little in the back of the throat I expect this to mellow with a little ageing and higher carbonation. Could use more blackberry, higher fermentation temp for more spicyness.

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Summer Blackberry Saison

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