I've been thinking about something fruity for the Summer and fancied another Saison having done a kit last summer after a bit of worktime procrastination I've come up with this one:
Sweet Cherry Saison
Batch Size 23L
O.G 1.054 (1.060 factoring the Cherries in)
F.G 1.005
Grain Bill
4kg Maris Otter Pale Malt
1kg Wheat malt
100g Special B - Could swap this for Aromatic or Biscuit Malt.
100g Brewing Sugar
Mashed at 63°c for 60 mins (I'm hoping this will give plenty of fermentable sugars and drive the F.G down.
Hop Additions
25g Progress @ 60 Mins
25g Target @ 15 Mins
Other Additions
0.5 Protofloc @ 10 Mins
3kg Sweet Cherries - Secondary fermentation
Yeast
CML French Saison
May add Champagne Yeast to secondary to finish it off.
Fermentation
10 Days at 24°c
5 Days at 21°c
I'm planning on using frozen cherries which I will defrost and empty into the secondary bucket and then siphon the beer in.
I've assumed that the Mash temp wants to be low 60's to make sure the wort is full of fermentable sugars?
Let me know if you think it looks too crazy.
Sweet Cherry Saison
Batch Size 23L
O.G 1.054 (1.060 factoring the Cherries in)
F.G 1.005
Grain Bill
4kg Maris Otter Pale Malt
1kg Wheat malt
100g Special B - Could swap this for Aromatic or Biscuit Malt.
100g Brewing Sugar
Mashed at 63°c for 60 mins (I'm hoping this will give plenty of fermentable sugars and drive the F.G down.
Hop Additions
25g Progress @ 60 Mins
25g Target @ 15 Mins
Other Additions
0.5 Protofloc @ 10 Mins
3kg Sweet Cherries - Secondary fermentation
Yeast
CML French Saison
May add Champagne Yeast to secondary to finish it off.
Fermentation
10 Days at 24°c
5 Days at 21°c
I'm planning on using frozen cherries which I will defrost and empty into the secondary bucket and then siphon the beer in.
I've assumed that the Mash temp wants to be low 60's to make sure the wort is full of fermentable sugars?
Let me know if you think it looks too crazy.
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