A buddy and myself were sitting down the other day and decided that in the spirit of our adoration for craft beer, we wanted to make a recipe that at this point, we've never heard of before. We started with Saison because, being in FL, it's an easy ferment. From there we decided to throw in all of our favorite flavorings that we've never seen in a Saison before, they were Vanilla, Coconut and Macadamia Nuts.
Everything was going smoothly until my friend had the greatest idea ever: "what if we made it black....?"
A huge smile crossed my face and then we began making our recipe:
9.0 lbs Pils (2 Row) German (67%)
1.5 lbs Munich 20L (12%)
1.0 lbs Corn Sugar (Dextrose) (8%)
11 oz Carafa III (5%)
0.5 lbs CaraPils (4%)
5 oz White Wheat Malt (2%)
0.5 oz Citra (12.0%) @ FWH
0.5 oz EKG (7.2%) @ 5 min
6 oz Macadamia Nuts @ Flameout
4 oz Toasted Coconut Flakes @ Flameout
1 Vanilla Bean @ Flameout
The CaraPils and Wheat Malt are in to assist with head retention and body, because we perceive oils being extracted from the nuts.
After coming up with the recipe today, of course I googled black saison and there are a few out there that I've never heard of. Anyone here ever have one? How was it?
Everything was going smoothly until my friend had the greatest idea ever: "what if we made it black....?"
A huge smile crossed my face and then we began making our recipe:
9.0 lbs Pils (2 Row) German (67%)
1.5 lbs Munich 20L (12%)
1.0 lbs Corn Sugar (Dextrose) (8%)
11 oz Carafa III (5%)
0.5 lbs CaraPils (4%)
5 oz White Wheat Malt (2%)
0.5 oz Citra (12.0%) @ FWH
0.5 oz EKG (7.2%) @ 5 min
6 oz Macadamia Nuts @ Flameout
4 oz Toasted Coconut Flakes @ Flameout
1 Vanilla Bean @ Flameout
The CaraPils and Wheat Malt are in to assist with head retention and body, because we perceive oils being extracted from the nuts.
After coming up with the recipe today, of course I googled black saison and there are a few out there that I've never heard of. Anyone here ever have one? How was it?