Alan’s Raspberry & Lemon Saison

Brewer

Alan Molloy

Style

Fruited Saison

Beer details

This beer was brought into the March 2022 meeting and was an instant hit. Fresh, fruity, zesty and bright it was a real summer drink that sings out with the raspberry flavour perfectly balanced against the Saison base.

OG	1.034	FG	1.002
ABV	4.0%	IBU	28
Colour	Raspberry pink	Brew size	40L

Mash ingredients

Ingredients	Weight
Extra Pale Ale	5.4kg

Boil additions

Ingredients	Weight	Time
Target Hops 10.5% AA	25g	Start of boil
Protafloc tablet	1 tab	50min
Lemon zest	60g	55min
Celeia 4.1%AA	48g	Flame out for 20min

Yeast

Type	2 x Wyeast 3711 (French Saison)

Fermenter

Ingredient	Weight	Time
Frozen and crushed raspberries	4.0kg	5 days

Mash: On my set-up I required 11L at 78C to give a starting mash temp of 65.2C & ending at 62.4C, after 90mins I sparged with 35L @ 80C.This gave me 35L @ 1.036, which I diluted with 3L treated brew water to reduce OG to 1.032.  Boil: 38L in the boil for 60mins with Target hops. Protafloc added 10mins before end of boil. Lemon zest added 5mins before end of boil. (TIP: peel the rind of the lemon & chop it up in a food processor, much easier). Celeia added @ switch off & left to cool to 80C stirring twice. Took 20mins.  Fermenter: Run wort through plate chiller to reduce temp to 30C & collected 32L @ 1.034.Agitation with a sterilised paddle. Pitched yeast direct from “Smack Pack” into wort @ 28C. (TIP: Spray outside of pack with steriliser before opening). This yeast ferments better at higher temp – 28 to 32C.After 5 days reached 1.002 & dropped temp to 8C overnight. 24hours later I added 4,000g of crushed raspberries in a fine muslin hop bag into the fermenter. The wort was now @ 14C. left them to soak for 5 days.  Bottling: 31L bottled in 330ml & 500ml bottles. The final gravity was 1.003 giving ABV of 4.1%.I prime each bottle with normal white sugar, 330ml=<1/8tsp, 500ml=1/8tsp.