Efficient summer brewing…

The hot days of summer can reek havoc on home brewing. If you don’t have an easy way to control your fermentation temps, the heat can turn a tasty brew into a buttery mess…or worse. When the temps rise, you can use them to your advantage. Summer is the ideal time for going Belgian. To start things off right I plan to brew a nice hibiscus flavored saison:

Tropical Farmhouse

7# Pilsner malt
2# Wheat malt
1# Caravienne
2# Cane sugar

.5oz Magnum @ 60min.
.5oz Saaz @15
.5oz Saaz @ FO
5oz Dried hibiscus flowers @ FO

Saison strain of your choice

Mash grains at 147F until conversion is complete
Boil for 90 minutes
Ferment at 85F+ until done – if the temp is too cool, use a heating pad on low to raise the temp.
Rack to secondary for 2+ weeks to finish fermentation
Check Hibiscus flavor at bottling/kegging time. Adjust the flavor, if desired, with a strongly brewed hibiscus tea.


~ by thebrewgeek on Wednesday, May 27, 2009.

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