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Lawn Lounger – Belgian Saison

beer-label-lawn-lounger-3inchI liked the looks of this recipe I saw on BrewingTV for the Tomax + Xamot split batch. I’ve wanted to brew a hoppy saison for a while, so I just instead of splitting the batch like the recipe calls, I just did a full batch of the Xamot. This was my first time making a yeast starter, but seeing how well it dried out, I’ll keep making them from now on.

Fermentation was done in my temperature controlled chest freezer the whole time. I started it out at 73°F for 24 hours, then ramped it up to 80°F. The third day I upped it again to 90°F and that’s where it stayed for the rest of the 14-day fermentation.

The final product is really nice. It’s a really funky tasting beer with a light body and fairly crisp finish. It’ll be perfect for a hot summer day, hence the name.

Brew Date: May 19, 2012
Bottled On: June 3, 2012
O.G.: 1.048
F.G.: 1.004
ABV: 5.8%

Recipe Details

Batch SizeBoil TimeIBUSRMEst. OGEst. FGABV
5 gal90 min20.9674203.0464171.0551.0105.992807

Fermentables

NameAmount%
German Pilsner Malt10 lbs89.39
US Carapils Malt1 lbs8.94
German Sauer(Acid) Malt3 oz1.68

Hops

NameAmountTimeUseFormAlpha %
US Warrior0.25 oz90 minFirst WortPellet16.5
Czech Saaz1 oz10 minBoilPellet2.4
German Tettnang0.5 oz10 minBoilPellet4.6

Miscs

NameAmountTimeUseType
Irish Moss0.07 oz15 minBoilOther

Yeast

NameLabAttenuationTemperature
White Labs WLP566-Belgian Saison II82%32°F - 32°F

Mash

StepTemperatureTime
Rest at149°F60 min

Fermentation

StepTimeTemperature
Aging0 days32°F

Notes

Strike 164F
150F for 60 min
168F for 10 min

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