Saffron Ale?

[Revvy]

I betcha just doing the midas touch minus the honey and grape concentrate would work.

Ingredients
3.3 lbs. Briess light malt extract syrup
1.5 lbs. Briess light dry malt extract
0.5 teaspoon dry saffron (boil 15 minutes)
2.5 AAU Willamette hops (bittering hop) (0.50 oz. of 5.0% alpha acid)
2.5 AAU Willamette hops (flavor hop) (0.50 oz. of 5.0% alpha acid)
1 tsp. Irish moss
White Labs WLP500 (Trappist) or Wyeast 3787 (Trappist) yeast
O.75 cup of corn sugar (for priming)

 

[drinkybeer]

Hey I am actually in the process of brewing a saffron ale. Some one gave me about a tablespoon or two of saffron for x-mas which i used with an English Ale recipe my local brew shop owner gave me. I just siphoned the brew into the conditioning bucket and the saffron in the brew stained my bucket red!! I tasted the (I think it is called) wort. It had a certain bitterness to it I have never experienced in beer before. This is only my third brew ever. I was thinking I might try the same thing again with something sweet to counter act the bitterness. But in two weeks, we'll see!!

~tim

 

[redkayak74]

Has anyone tried the recipe for Saffron Ale from Buhner's "Sacred and Herbal Healing Beers"?

12 ounces molasses
8 ounces brown sugar
1/2 ounce saffron
1 gallon water
yeast

A friend of mine gave me a 4 ounces of saffron from a trip to Morocco, so I gave this a shot, even though I've never tried a beer that was sugar based. It has been fermenting actively for over three weeks (4 this Sunday). I just took a reading, and it was down from 1.010 to 1.006 in the last three days (at about 68F). I did a taste test (i.e. licked the hydrometer) and it tastes a little off. I can't really detect saffron, but it still taste's strongly of Molasses with a little flavor I can't identify...maybe a bit sour, not unpleasant, just sweet and molassesy.

Have no idea when the fermentation will be finished at this rate.

Anyone ever make this recipe? How did it turn out?

 

[Grinder12000]

How did these turn out - I have a LOT of Saffron as Saffron is 1/10 the price in saudi arabia and a good friend brought back a LOT!

 

[Pappa_Bjorn]

How did these turn out

Bumping this oooold thread... If anyone is still alive and has a proper follow-up, how did your saffron ale turn out? I'm thinking about brewing one for the holidays!

 

[nilo]

Has anyone tried the recipe for Saffron Ale from Buhner's "Sacred and Herbal Healing Beers"?

12 ounces molasses
8 ounces brown sugar
1/2 ounce saffron
1 gallon water
yeast

A friend of mine gave me a 4 ounces of saffron from a trip to Morocco, so I gave this a shot, even though I've never tried a beer that was sugar based. It has been fermenting actively for over three weeks (4 this Sunday). I just took a reading, and it was down from 1.010 to 1.006 in the last three days (at about 68F). I did a taste test (i.e. licked the hydrometer) and it tastes a little off. I can't really detect saffron, but it still taste's strongly of Molasses with a little flavor I can't identify...maybe a bit sour, not unpleasant, just sweet and molassesy.

Have no idea when the fermentation will be finished at this rate.

Anyone ever make this recipe? How did it turn out?

I guess the above cannot even be called beer. No hops, no malt.

 

[thorbeinn]

I have used Saffron in a few beers, and in a barleywine/Mead/Grape-wine drink ( based on the research that what went into the Midas Touch, but not a beer, very much a wine). When it comes to Saffron it's the saffron coloring strength NOT the amount of saffron you use. Saffron coloring strength affects the flavoring as well as the ability to dye. (Yes saffron was used as a dye and spice). The range is 110-250+, The international standard minimum for Category I saffron is 190. So......1 gram of Saffron at a rate of 110 will NOT give you the same taste as 1 gram at 190. I use 1/2 a gram of saffron at a rated of 240 for a 5 gallon batch of anything i brew. Last you do not need to use hops to call your brew a beer. In the history of beer hops is the newcomer on the block.

 

[EmeraldWizard]

I guess the above cannot even be called beer. No hops, no malt.

I am thinking of trying this recipe but it is questionable.
the LD50 rating on Saffron is 5grams. (Toxic amount)
1/2 oz is roughly 15grams.
Now, this recipe makes a little over 1 gallon so I had plans on modifying it to fit into a 1 gallon carboy, and I don't plan on drinking an entire gallon, so consuming all 15grams in one sitting seems untenable.
BUT
A 1 gallon carboy makes me 3 bottles. Which, assuming a nice even distribution amongst the 3 bottles.
it puts the content of saffron of each bottle at roughly 5grams.
I know I'm missing something here but that would make each bottle of Saffron Ale, a lethal one.
Should I simply decrease the size of my finishing bottles? or decrease the overall amount of Saffron.
The price isn't that much of a problem. My hobby has a generous budget.
(New to home brewing, only a few batches of mead under my belt.)

 

[DuncB]

Do you have any mead made and then you could perhaps just seal a bit in a bottle or jar and see how it affects the taste.

 

[EmeraldWizard]

Actually I do and that’s a good idea.

the recipe is drastically different than the molasses one in the book.

(Oranges, Mango, honey and cinnamon)

 

[bellhp]

I am thinking of trying this recipe but it is questionable.

lethal or not I don't think it would taste good .
Go for something light that will compliment the flavor so you don't need to add as much.