Mumathomebrew
Well-Known Member
It's sooooooo wonderpink. I hope it stays this bright. The process will be repeated exactly using the correct yeast when it arrives to compare the difference. I added adjuncts to this version and chose the aroma hop to compensate for the things that the proper yeast is meant to bring.
Mock saison-esque 4L (in 1 gallon demi) Recipe taken from a classic saison
764g Pilsner Malt
96g Vienna
47g Munich
12g Caramunch malt
Pre-boil SG 1.040
5.9g Fuggle@60' (chosen for their earthy nuances to enhance the beet)
5.9g Magnum @10' (chosen for their spicy, fruity nuances)
Irish Moss @10" (didn't want a cloudy beer even though real saisons are)
450mls beetroot juice @10' (SG 1.018)
1 orange rind finely grated onto 50g white sugar to catch the oil spray @10'
0.6g grated black pepper @10'
Used Windsor yeast after all because I wanted the banana nuances it is reported to give. I did look at the others so wasn't ignoring kind advice.
Post boil SG was a very high 1.063
Wasn't sure whether to add water to bring the SG down but haven't yet. Saisons are supposed to be quite strong aren't they?
It did smell and taste wonderful after the boil so feeling hopeful.
The other hop considered was Summit to add citrus spicy notes. We'll see what this needs. The other saison recipe had wheat malt in as well as all these here, so that will be considered after we see what happens to this one.
Mock saison-esque 4L (in 1 gallon demi) Recipe taken from a classic saison
764g Pilsner Malt
96g Vienna
47g Munich
12g Caramunch malt
Pre-boil SG 1.040
5.9g Fuggle@60' (chosen for their earthy nuances to enhance the beet)
5.9g Magnum @10' (chosen for their spicy, fruity nuances)
Irish Moss @10" (didn't want a cloudy beer even though real saisons are)
450mls beetroot juice @10' (SG 1.018)
1 orange rind finely grated onto 50g white sugar to catch the oil spray @10'
0.6g grated black pepper @10'
Used Windsor yeast after all because I wanted the banana nuances it is reported to give. I did look at the others so wasn't ignoring kind advice.
Post boil SG was a very high 1.063
Wasn't sure whether to add water to bring the SG down but haven't yet. Saisons are supposed to be quite strong aren't they?
It did smell and taste wonderful after the boil so feeling hopeful.
The other hop considered was Summit to add citrus spicy notes. We'll see what this needs. The other saison recipe had wheat malt in as well as all these here, so that will be considered after we see what happens to this one.