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Summertime Chi 2019

Summertime Chi 2019

Saison • All Grain • 4 gal

SkewedAle

Making a wine beer hybrid. A basic Saison base with 1 gallon white grape must and wine yeast after high kreusen.

June 6, 2019  10:43am

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Ingredients (All Grain4 gal)

  • 5 lbs Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 2 lbs White Wheat; Rahr

    White Wheat; Rahr

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • 1 lbs Vienna Malt; Weyermann®

    Vienna Malt; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.

  • 1 oz Saaz - 5.0 AA% pellets; boiled 45 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 oz Azacca® - 15.0 AA% pellets; boiled 0 min

    Azacca®

    Azacca®, named for the Haitian god of agriculture, is a hop big in citrus and tropical fruit tones. It’s excellent aromatic qualities have quickly made Azacca® a go-to hop for late and dry hop additions in varying styles of beer.—ADHA Aroma: mango; papaya; orange; grapefruit; lemon; piney; spicy; pineapple; grassy; tropical fruit; citrus

  • Lallemand Northern Brewer Y023 Danstar Belle Saison Dry Yeast

    Lallemand Northern Brewer Y023 Danstar Belle Saison Dry Yeast

    Danstar Belle Saison is a Belgian saison-style ale yeast, a breakthrough in the world of traditional dried yeasts. Get all the great esters and phenols that are so desirable in an authentic Belgian-style saison, with the convenience of dried yeast! Danstar technical analysis indicates that it does not experience the sluggishness common with "Dupont"-style strains. Full attenuation is possible within 72 hours, at pitching rate of 1 g/L (2 packs for 5 gallons), wort density of 12 Plato (1.048). Fermentation temperature should be kept above 63F - it is unknown at this time what the upper limit for this yeast strain is, but free-rising from pitch temperature is encouraged. The manufacturer recommends rehydrating this yeast - instructions are on the back of the package.

Notes

Adding 1 gallon white grape juice after high kreusen along with 71B wine yeast. Experiment time.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: C - Saison

Range for this Style
Original Gravity: 1.051 1.048 - 1.065
Terminal Gravity: 1.006 1.002 - 1.012
Color: 6.0 SRM 5 - 14
Alcohol: 5.8% ABV 5% - 7%
Bitterness: 26.3 IBU 20 - 35

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