Archive for July, 2018

Brewed: Leaner Saison (E)

Saturday, July 7th, 2018

beautiful day to home brew leaner saison

This is the fifth recipe version that I home brewed of Leaner Saison. It is the second time I have brewed Leaner Saison this year and the second recipe version. Not much difference but I keep tweaking.

There is only a few unbelievable days each summer in Chicagoland. Today was going to be the second in a row: 75*F – 80*F with <40% humidity. Starting the home brewing process at 0600 with high skies is the perfect scenario for me. The sun hits the yard with those long angles, similar to the evening but riding on the hope of the days beginning rather then the solemn end.

Formulating the recipe for Leaner Saison (E)

The reason for brewing this batch of Leaner Saison are quite similar to the earlier brew session this year:

  1. Lallemand Belle Saison yeast had been purchased a couple of weeks prior in anticipation of home brewing a saison.
  2. The taste for rye was in my mouth. I think it may be time for hoppy rye amber as well!
  3. I purchased Azacca purposely for Leaner Saison after the success of the brew day earlier this year.
  4. Simplifying the last recipe version.
  5. It summer and a hoppy saison sounds darn delicious.

Anticipation is high from end for this beer. The upped level of hop usage along with how well it plays with the rye… Enjoy!

Recipe for Leaner Saison (E)

General Information:
Brew Date: Saturday, July 07, 2018
Day: low humidity, high sky, started @65*F, rising to 80*F
Recipe Type: All Grain
Yeast: Lallemand Belle Saison
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.061
Finishing Gravity: N/A
IBU: 30.8
Color: 5.0 SRM
Boiling Time (Minutes): 60
Conversion Efficiency: 67.75%
Alcohol by Volume: N/A
Apparent Attenuation: N/A
Calories per ounce: N/A
Primary Fermentation: 2 days @68*F, rise to 90*F

Grain Bill:
9.00 pounds Pilsner
3.00 pounds Rye
2.00 pounds Red Wheat

Mash:
Saccharification @149.9*F

Hop Bill:
1.00 ounces 2016 Azacca @10 minutes
2.00 ounces 2016 Azacca @5 minutes
2.00 ounces 2016 Azacca whirlpool, 20 minutes

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls

Updates:

  • 2018-07-07 evening: @66.7*F, added yeast.
  • 2018-07-08 morning: @66.0*F, no visible fermentation.

Useless Fact: Anatidaephobia is the fear that somewhere, somehow, a duck is watching you.

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