The last days of Summer are upon us. Mike keeps the hot days going by brewing a Saison. This farmhouse style is known for performing well in warmer than usual fermentation temperatures. For this beer, Mike brings a few experiments to the recipe to keep it interesting. See what special ingredients he used and our Summer Saison tasting notes in this video:

Summer Saison Recipe

Let’s check out what went into this beer!

This recipe is for a 3.5 US Gallons (13.2 L) post boil volume recipe.

Grain Bill/Fermentables

72% Pilsner malt
15% Spelt
6% Flaked oats
6% Table sugar

Hops

Targeting 30 IBUs
1 ounce (28 g) of Sterling hops added at 60 minutes to go in the boil
1.5 ounces (42 g) Sterling hops added at 10 minutes to go in the boil

Yeast

1 packet of CellarScience SAISON Dry Yeast

Water

Distilled water with additions for this profile:
Calcium: 75 ppm
Magnesium: 5 ppm
Sodium: 41 ppm
Sulfate: 109 ppm
Chloride: 131 ppm

Instructions

Mash at 149°F for 50 minutes, then ramp up to 168°F for 15 minutes
Boil for 60 minutes
Cool the wort and pitch the yeast
Ferment at 70-74°F for 2-3 weeks
Bottle or keg and carbonate to 2.5 volumes of CO2

Details

Original Gravity: 1.066
Final Gravity: 1.004
ABV: 8%

Our Review

This beer delivers on the key notes for a saison. It has a citrusy, lemon flavor along with a spicy, herby aroma. The body is light and the finish is dry. We couldn’t tell if the spelt grain brought any different flavor notes, but the CellarScience yeast is a winner. It brought out many of the yeast-derived flavors we were looking for and we were happy with its performance.

We recommend you try out this dry yeast if you’re looking to brew a summer saison soon or anytime.

BREW ON!