(5 gallons/19 L, all-grain) OG = 1.067 FG = 1.013 IBU = 24 SRM = 7 ABV = 7.5%

Lactose isn’t the only twist on this saison from Launch Pad Brewery (Aurora, Colorado), which also features lime peels, juice, and leaves, as well as vanilla beans to create a beer reminiscent of a key lime pie.

INGREDIENTS 7 lbs. (3.2 kg) Belgian Pilsner malt 3.75 lbs. (1.7 kg) Maris Otter pale malt 10 oz. (0.22 kg) crystal malt (45 °L) 6 oz. (0.17 kg) flaked oats 1 lb. 2 oz. (0.51 kg) lactose sugar (10 min.) 4.5 AAU Sorachi Ace hops (60 min.)  (0.4 oz./11 g at 11.4% alpha acids) 4 AAU Sorachi Ace hops (5 min.) (0.35 oz./10 g at 11.4% alpha acids) 2 lbs. (0.91 kg) fresh key limes (peeled and juiced) 2 oz. (56 g) key lime peel, finely chopped 0.1 oz. (3 g) Makrut (Kaffir) lime leaves 2 Madagascar Bourbon vanilla beans Inland Island INIS-291 (Saison: Farmhouse) or Wyeast 3724 (Belgian Saison) yeast 1 cup corn sugar (if priming)

STEP BY STEP

Peel fresh key limes and juice. Mash in with 2.5 gallons (9.5 L) of water, aiming for 150 °F (66°C) strike temperature. Hold 1.5 hour or until converted. Raise to 168 °F (76 °C) for mashout. Hold 10 minutes. Sparge with enough water to collect about 6.5 gallons (24.6 L) of wort. Boil 75 minutes total. Add hops as indicated and key lime peel and lactose with 10 minutes remaining in the boil.

Ferment at 75 °F (24°C). When done, rack to secondary and add key lime juice and two Madagascar Bourbon vanilla beans (Launch Pad slices theirs lengthwise, scrapes them out, and soaks in about 4 oz./118 mL vodka). Condition for two weeks on the vanilla and rack to keg or bottles.

LAUNCH PAD BREWERY’S CAPECANAVERAL KEY LIME SAISON CLONE

(5 gallons/19 L, partial mash) OG = 1.067 FG = 1.013 IBU = 24 SRM = 7 ABV = 7.5%

INGREDIENTS 3.5 lbs. (1.59 kg) Pilsen dried malt extract 1.25 lbs. (0.57 kg) Muntons dried malt extract 2 lbs. (0.91 kg) Maris Otter pale malt 10 oz. (0.22 kg) crystal malt (45 °L) 6 oz. (0.17 kg) flaked oats 1 lb. 2 oz. (0.51 kg) lactose sugar (10 min.) 4.5 AAU Sorachi Ace hops (60 min.)  (0.4 oz./11 g at 11.4% alpha acids) 4 AAU Sorachi Ace hops (5 min.) (0.35 oz./10 g at 11.4% alpha acids) 2 lbs. (0.91 kg) fresh key limes (peeled and juiced) 2 oz. (56 g) key lime peel, finely chopped 0.1 oz. (3 g) Makrut (Kaffir) lime leaves 2 Madagascar Bourbon vanilla beans Inland Island INIS-291 (Saison: Farmhouse) or Wyeast 3724 (Belgian Saison) yeast 1 cup corn sugar (if priming)

Peel fresh key limes and juice. Place crushed malt in a muslin bag. Mash the grains in 1 gallon (4 L) water at 150 °F (66 °C) for 60 minutes or until converted. Remove grain bag and wash with 2 qts. (2 L) hot water. Top off the kettle to 6 gallons (23 L) and raise to a boil. Once boiling, remove kettle from heat and stir in dried malt extracts. Boil 60 minutes, adding hops as indicated and key lime peel and lactose with 10 minutes remaining.

Ferment at 75 °F (24°C). When done, rack to secondary and add key lime juice and two Madagascar Bourbon vanilla beans (Launch Pad slices theirs lengthwise, scrapes them out, and soaks in about 4 oz./118 mL vodka). Condition for two weeks on the vanilla and rack to keg or bottles.