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)
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
Saison Brassiere (East Coast Yeast #ECY008)
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
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.