In my quest to master the art and science of Saison brewing, both in the traditional and experimental sense; I'm looking for some variations.
Here's my Saison Brun, currently fermenting:
7.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 68.56 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 18.28 %
1.00 lb Rye Malt (4.7 SRM) Grain 9.14 %
0.25 lb Acid Malt (3.0 SRM) Grain 2.29 %
0.19 lb Carafa III (525.0 SRM) Grain 1.74 %
2.75 oz Tettnang [3.20 %] (60 min) Hops 29.1 IBU
Est Color: 13.8 SRM
1 Pkgs French Saison (Wyeast Labs #3711)
I'd like to see if I can make a red Saison, on top of the Saison Brun yeast cake. But I'm not sure how to go about getting that red color without adding any residual sweetnes - I like my Saison's bone dry.
At first I thought Weyermann's Carared might do the trick, but that would introduce some sweetness...how much sweetness would depend on quantity. Since I've never used it, it would be a guess on my part.
The other option is using black patent or debittered black malt...but I want none of the roasty or toasty.
Another thought...since it is a Farmhouse Ale...perhaps some beet juice to add red to it! Plus it may have some added sugar for the yeast to work with. Anyone have the good fortune to try Furthermore's Thermo Refur? http://www.furthermorebeer.com/beer/8
Now that is red!
What do the good folks of the forum think? I welcome any and all ideas...within reason of course!