Summer Saison

Posted on June 8, 2019

An attempt at making a refreshing, sessionable saison for hot days on the porch. This is utilizing malted white wheat rather than raw to cut some of the wheat bite, just as an extra step to make this sharable.

Recipe: Summer Saison

General Information

Batch Size 5 Gal
Batch Type All Grain
Expected OG 42
Actual OG 43
Expected FG 11
Actual FG 4
ABV 4.3%
IBU 16
Mash Single Infusion, 60 min, 151°F
Boil 60 min


Ingredients are per 1 gallon where applicable

Amount Ingredient
1.2 lb Belgian Pils
0.5 lb Whiteswaen Classic Wheat Malt
0.1 lb Rice Hulls (in mash, not fermentable)
0.4 oz Tettnang 3.2 % AA
1 packet* Omega OYL-042 Belgian Saison 2
Yeast Nutrient
Yeast Energizer
1/2 tab* Whirlflocc

* Note that this should be enough for up to 5 gal.


Type Single Infusion
Sparge Batch
Water/Grist 1.25 qt/lb
Target pH 5.23
Target Mash Temp 151°F
Grain Temp 70°F
Strike Water Temp 163°F
Actual Mash Temp 150
Strike Water Volume (1 gal batch) 0.53 gal
Sparge Water volume ( 1 gal batch) 0.85 gal

Strike Water Profile

This and the transatlantic pale ale will be my first attempts to use local water. There is little calcium from the tap so I’ll be using calcium chloride to add it in, as well as 10% phosphoric acid to drop the pH to the target.

Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity Residual Alkalinity
54.0 2.7 46.0 138.1 100.0 -112.0 -152.1

mash_1 mash_2 mash_3 mash_4 mash_5 mash_6

Definitely pleased with the clarity after the mash.

Mash Hiccup

The strike water didn’t quite get the grain to the desired temperature of 151°F, and I didn’t even have enough back upwater on hand to get raise the temperature high enough, so this mashed at 148°F for 7 minutes, then was raised to 150° for the remainder of the mash.


Boil Schedule

Values are for 1 gallon batch.

Time Remaining in Boil Addition
60 min 0.1 oz Tettnang
35 min 0.1 oz Tettnang
5 min 1/2 tab Whirlfloc*
Flameout 0.2 oz Tettnang

* Should be sufficient for up to 5 gallons.

Pre Boil Gravity

Hit the Original Gravity spot on with this one. At some point I’ll need to work on bumping my efficiency beyond 65%.


This is being kept in a room that is typically in the low 70°Fs, and occasionally the upper 60°Fs. To accomodate for the slightly low ambient temperature I’m simply wrapping the carboy with a blanket to allow the yeast to warm itself.

fermentation_1 fermentation_2

Fermentation activity began within 16 hours.


This is being force carbonated in the keg at 64°F at 35 PSI. This was supplemented with the rolling method - carbing at 35 PSI for 3-5 minutes while rolling the keg vigorously.


Taste Test 1

This taste test was taken on 7/13/19 at 60°F . The beer has been carbonated but not cooled or cold crashed.



Dark gold to bronze in color. Fluffy white rolling head that retreats quickly. The beer is clear enough to see through in a glass, but only just so.


Fruit dominates the aroma, particularly strawberry. Some bubblegum sweetness.


Reminiscent of a yeast bread, probably a croissant. There is fruity sweetness as well. The finish, again, reminds me of bubble gum, although not unpleasantly so. This is a nice surprise - after fermenting the bubble gum flavor was much stronger.


Light, but undercarbonated. At some point the pressure was reduced to draw from the keg and not brought back up. This needs to be carbonated a bit more.