5th Season Blood Orange Saison
Brewed: 2/10/2019 Kegged: 2/19/2019
As you probably know if you follow SheppyBrew Brewery, we brew at least 4 saisons every year.I call them my Seasonal Saison series of beers.
After brewing my 2019 Arctic Vortex Winter Saison, I harvested some of the 3711 Yeast. I didn't want to wait until Spring to use it. I decided to brew another (5th) saison.
"5th Season" seemed like a good name.
Generally, my seasonal saisons are very straight forward. Malt. Hops. Water. Yeast. Sometimes sugar. The Autumn Saison uses pumpkin, but there are no other flavorings in any of the Seasonal Saisons.
I thought I would start experimenting with my saison recipe with 5th Season. I figure I will do a 6th 7th etc ...
I decided that 5th Season would be a Blood Orange Saison.
Why? Because I can.
It sounded good to me.
Should be good ... right?
For more about SheppyBrew's Seasonal Saisons on my blog see Sheppy's Blog: Seasonal Saisons.
If you would like more information on this beer, see Sheppy's Blog: 5th Season
| 5th Season Blood Orange Saison --- Batch 1 (229) |
| Style | Saison | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 7.77 gal | |||
| Brewhouse Efficiency | 70.00 | Boil Time | 90 minutes |
Recipe Characteristics
| Recipe Gravity | 1.055 SG | Estimated FG | 1.005 SG | ||||
| Recipe Bitterness | 27.3 IBUs (Rager) | Alcohol by Volume | 6.6 % | ||||
| BU : GU | 0.495 | ||||||
| Recipe Color | 4.3 SRM |
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| Measured OG: | 1.050 | Measured FG: | 1.004 | ||||
| ADF: | 92 | Measured ABV: | 6% |
Ingredients
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 10 lbs | Pilsner (2 Row) Bel (2.0 SRM) | Grain | 1 | 69.0 % |
| 12.0 oz | Munich Malt - 10L (10.0 SRM) | Grain | 2 | 5.2 % |
| 12.0 oz | White Wheat Malt (2.4 SRM) | Grain | 3 | 5.2 % |
| 0.500 oz | Magnum [12.70 %] - First Wort 90.0 min | Hop | 4 | 27.3 IBUs |
| 1.0 pkg | French Saison (Wyeast Labs #3711) [50.28 ml] | Yeast | 5 | - |
| 1.00 tsp | Yeast Nutrient (Primary 3.0 days) | Other | 6 | - |
| 3 lbs | Fruit - Blood Orange (0.0 SRM) | Adjunct | 7 | 20.7 % |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 14.38 qt of water at 155.6 F | 145.0 F | 90 min |
Batch sparge with 2 steps
(5.51gal, 0.05gal) of 168.0 F water
Make starter a day or two before brew day.
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
Brewing Record
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| Pre-boil OG | (1.043 SG) | Pre-boil Vol | (7.77 gal) | |||
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