Here's a refreshing and zesty 5-gallon (19L) Lime Saison recipe, perfect for warm weather sipping:
Lime Saison (5 Gallons)
Style: Fruited SaisonABV: ~5.5%IBU: ~25SRM: ~4OG: 1.048FG: 1.008
Ingredients
Grain Bill:
7 lbs Pilsner Malt (70%)
2 lbs Wheat Malt (20%)
1 lb Vienna Malt (10%)
Hops:
1 oz Saaz (60 min) – 20 IBU
0.5 oz Saaz (15 min) – 5 IBU
0.5 oz Saaz (5 min) – Aroma
Yeast:
Belgian Saison Yeast (e.g., Wyeast 3724 or White Labs WLP565)
Adjuncts:
5-6 Fresh Limes (Zest and Juice)
Optional: 1 oz Fresh Grated Ginger (for extra zing)
Optional: 1 lb Honey (if you'd like to dry it out more)
Mash & Boil
Mash:
Mash at 148-150°F (64-66°C) for 60 minutes for a dry finish.
Target a mash pH of 5.2-5.4.
Sparge:
Sparge with 170°F (77°C) water to collect around 6.5 gallons of wort.
Boil:
Boil for 60 minutes, adding hops per the schedule.
Chill:
Chill to 70°F (21°C) and transfer to a sanitized fermenter.
Fermentation
Primary Fermentation:
Pitch the yeast and ferment at 75-80°F (24-27°C) for a traditional saison profile.
Ferment for 7-10 days.
Lime Addition:
After fermentation is complete, add the zest and juice from the limes directly into the fermenter.
Let it infuse for 3-5 days.
If using ginger, add it alongside the lime for a little spice.
Packaging
Bottle with priming sugar for 2.8-3.0 volumes of CO2.
Keg at 12-14 PSI for a crisp, highly carbonated finish.
Tasting Notes
Aroma: Bright lime zest, subtle spice, and peppery yeast character.
Flavor: Tart lime with a dry, crisp malt base, complemented by fruity esters.
Mouthfeel: Light and effervescent with a refreshing, dry finish.
Finish: Clean with lingering citrus.
Would you like any tweaks? Maybe a stronger lime presence, additional herbs like coriander, or a slight bitterness adjustment?
Amazon Affiliate Links
Pilsner Malt
Wheat Malt
Vienna Malt
Saaz Hops
Wyeast 3724
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