dwarven_stout
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- ECY08
- Yeast Starter
- No-pitched from cake
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.057
- Final Gravity
- 1.006
- Boiling Time (Minutes)
- 60
- IBU
- 33
- Color
- 5.6
- Primary Fermentation (# of Days & Temp)
- 14 days @ 80 degrees
- Secondary Fermentation (# of Days & Temp)
- 7 days @ 58 degrees
- Tasting Notes
- Spicy, earthy hops. Citrus rind and light pepper. Some floral and herbal notes.
Grain:
7.00 lb Belgian Pilsner (2.0 SRM)
2.00 lb German Munich (9.0 SRM)
1.00 lb White Wheat Malt (2.4 SRM)
Hops:
0.63 oz Sorachi Ace(12.30% AA) First Wort Hop (29.8 IBU)
0.50 oz Saaz (4.00% AA) @15 min (3.5 IBU)
0.50 oz Williamette (5.50% AA) @flameout
1.00 oz Saaz (4.00% AA) @flameout
0.75 oz Dandelion (dried petals only) @flameout
Yeast:
Saison Brassiere (East Coast Yeast #ECY008)
Mash Schedule:
Protein rest: Add 5qt of water at 130F to reach 113F for 20 min
Saccharification: Add 10qt of water at 170F to reach 148F for 40 min
Drain first runnings into kettle on top of first wort hops
Mashout: Add 15qt of water at 190F to reach 168F for 10 min
Drain second runnings into kettle
Picture:
This beer is the long awaited fruit of pulling dandelions last spring. I popped the flower heads off of each one I pulled and dried them in a fruit dehydrator before removing the petals from the green and white parts. I got 3/4oz of petals, and all of them went in at flameout.
The yeast I used is the ECY08, which is a blend of 5 saison yeasts. The original pitch (several saisons ago) had banana and some clove and citrus. By the time I pitched it into this beer (generation 5), there was very little clove alongside citrus and a light pepper. Great blend, highly recommended. If you don't have ECY08, Wyeast 3711 would be good for this beer too.
7.00 lb Belgian Pilsner (2.0 SRM)
2.00 lb German Munich (9.0 SRM)
1.00 lb White Wheat Malt (2.4 SRM)
Hops:
0.63 oz Sorachi Ace(12.30% AA) First Wort Hop (29.8 IBU)
0.50 oz Saaz (4.00% AA) @15 min (3.5 IBU)
0.50 oz Williamette (5.50% AA) @flameout
1.00 oz Saaz (4.00% AA) @flameout
0.75 oz Dandelion (dried petals only) @flameout
Yeast:
Saison Brassiere (East Coast Yeast #ECY008)
Mash Schedule:
Protein rest: Add 5qt of water at 130F to reach 113F for 20 min
Saccharification: Add 10qt of water at 170F to reach 148F for 40 min
Drain first runnings into kettle on top of first wort hops
Mashout: Add 15qt of water at 190F to reach 168F for 10 min
Drain second runnings into kettle
Picture:
This beer is the long awaited fruit of pulling dandelions last spring. I popped the flower heads off of each one I pulled and dried them in a fruit dehydrator before removing the petals from the green and white parts. I got 3/4oz of petals, and all of them went in at flameout.
The yeast I used is the ECY08, which is a blend of 5 saison yeasts. The original pitch (several saisons ago) had banana and some clove and citrus. By the time I pitched it into this beer (generation 5), there was very little clove alongside citrus and a light pepper. Great blend, highly recommended. If you don't have ECY08, Wyeast 3711 would be good for this beer too.