- Recipe Type
- All Grain
- Yeast
- Danstar Belle Saison x 2
- Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.05
- Final Gravity
- 1.004
- Boiling Time (Minutes)
- 90
- IBU
- 20
- Color
- 7
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- 7
- Tasting Notes
- Delicious, dry fruity raspberry finish. Peachy-pink color and only slight haze
Hey I made this saison with raspberries and it's one of my most successful beers, my BF loved it too although it is a fruit beer. It has a dry finish with delicious flavor from the raspberries. The slight tartness and bright flavor makes it great for a refreshing summer beer. It tasted delicious after only 4 days on the bottle.
Method: BIAB
Mash: 19 L, Sparge water volume: 7 L
Water type: Trondheim (soft water)
Fermentables
3.3 kg Castle Malting Pilsen
0.44 kg Castle Malting Munich Light
0.22 kg Flaked Oats
100 gr Table sugar
Hops
25 g Fuggles Boil 60 min
20 g Fuggles Boil 15 min
20 g East kent goldings Boil 5 min
Total boil time: 90 minutes
Mash Guidelines
67 Celsius degrees 60 min
Additions:
8 g Irish Moss, Boil 15 min.
2.5 g yeast nutrient, Boil 15 min.
Yeast
2 pkg Danstar - Belle Saison Yeast (rehydrated @ 19 C)
Attenuation (custom): 90% Flocculation: Low Optimum Temp: 17.2 - 23.9 Celsius degrees
Pitched yeast at 17 C, fermented at 17 C for 1 week, added 1.6 kg frozen thawed raspberries and then fermented 21-22 C for 2 weeks.
Method: BIAB
Mash: 19 L, Sparge water volume: 7 L
Water type: Trondheim (soft water)
Fermentables
3.3 kg Castle Malting Pilsen
0.44 kg Castle Malting Munich Light
0.22 kg Flaked Oats
100 gr Table sugar
Hops
25 g Fuggles Boil 60 min
20 g Fuggles Boil 15 min
20 g East kent goldings Boil 5 min
Total boil time: 90 minutes
Mash Guidelines
67 Celsius degrees 60 min
Additions:
8 g Irish Moss, Boil 15 min.
2.5 g yeast nutrient, Boil 15 min.
Yeast
2 pkg Danstar - Belle Saison Yeast (rehydrated @ 19 C)
Attenuation (custom): 90% Flocculation: Low Optimum Temp: 17.2 - 23.9 Celsius degrees
Pitched yeast at 17 C, fermented at 17 C for 1 week, added 1.6 kg frozen thawed raspberries and then fermented 21-22 C for 2 weeks.