Okay so i saw this recipe for ginger saison in that "extreme" brewing book and liked the sound of it. looked at some recipes and made my own, just wanted to get some feedback and opinions since i am using some new techniques and products. mucho gracias
---- Belgian Pilsner 6.5 lb
---- Clear Candi Sugar - 2 lb
---- Gambrinus Honey Malt 1.5 lb
---- Weyermann Caramel Wheat 1 lb
---- Turbinado Sugar 16 oz.
---- Weyermann Light Munich 0.5 lb
---- Hallertau Pellets, German - Aroma/Flavor Hop 3.8% AA 3 oz
---- Styrian Golding Pellets - Aroma/Flavor Hop 5.2% 1 oz
---- Wyeast Labs Beer Yeast Nutrient - NB50
---- Wyeast Labs Belgian Schelde Ale - Private Collection - 3655PC
---- Crystalized Ginger 4 oz.
green tea bags? maybe?
5 gal batch
Mash temp 154
yadda yadda yadda
mash out boil my wort add my clear candi and 8 oz of turbinado slowly throughout the first 20 mins , hallertau added at 60, 30, 15 1 oz each (styrian is for dry hopping), ginger added in the last 5 mins.
ok so here are my questions - i have never used turbinado but i was thinking i could use 8 during my boil and then add the other 8 while fermenting like an ounce a day once it has started.
also if you noticed the green tea bags? so my thought is - what if i put green tea bags into my water as it is heating up for my mash water? i dunno i have never worked with tea in a beer before... did once in a mead it came out great!
thoughts and suggestions appreciated! thanks