Experiment - Spiced Saison (16E) | |||||||
Batch Size | 16 L | ||||||
Boil Size | 19.5 L | ||||||
Boil Time | 1.25 hr | ||||||
Efficiency | 70% | ||||||
OG | 1.054 sg | ||||||
FG | 1.014 sg | ||||||
ABV | 5.5% | ||||||
Bitterness | 25.6 IBU (Tinseth) | ||||||
Color | 6.4 srm (Morey) | ||||||
Fermentables | |||||||
Name | Type | Amount | Mashed | Late | Yield | Color | |
Pale Ale Malt | Grain | 750 g | Yes | No | 80% | 3.5 srm | |
Pilsen Malt | Grain | 750 g | Yes | No | 81% | 1.2 srm | |
Red Yeast Rice | Grain | 750 g | Yes | No | 70% | ??? | |
Pale Wheat Malt | Grain | 750 g | Yes | No | 85% | 2.4 srm | |
Caramel Vienne Malt 20L | Grain | 500 g | No | No | 78% | 20.0 srm | |
Unrefined Brown Cane Sugar | Sugar | 500 g | No | No | 100% | ??? | |
Total grain: 4 kg | |||||||
Hops | |||||||
Name | Alpha | Amount | Use | Time | Form | IBU | |
Fuggles | 4.5% | 5 g | Boil | 1 hr | Pellet | 3.4 | |
Hallertau | 4.5% | 5 g | Boil | 1 hr | Pellet | 3.4 | |
Saaz | 4.5% | 5 g | Boil | 1 hr | Pellet | 3.4 | |
Fuggles | 4.5% | 15 g | Boil | 15 min | Pellet | 5.1 | |
Hallertau | 4.5% | 15 g | Boil | 15 min | Pellet | 5.1 | |
Saaz | 4.5% | 15 g | Boil | 15 min | Pellet | 5.1 | |
Miscs | |||||||
Name | Type | Use | Amount | Time | |||
Black Cardamom (dried) | Spice | Boil | 0.5 g | 15 min | |||
Cinnamon (dried) | Spice | Boil | 3 g | 15 min | |||
Cloves (dried) | Spice | Boil | 2 g | 15 min | |||
Saffron (dried) | Spice | Boil | 1 g | 15 min | |||
Sumac (dried) | Spice | Boil | 50 g | 15 min | |||
Allspice (dried) | Spice | Boil | 3 g | 15 min | |||
Liquorice (dried) | Spice | Boil | 5 g | 15 min | |||
Fresh Turmeric | Spice | Boil | 10 g | 15 min | |||
Fresh Wild Bitter Blue Ginger | Spice | Boil | 5 g | 15 min | |||
Juniper Berries (dried) | Spice | Boil | 3 g | 15 min | |||
Yeasts | Type | ||||||
Belle Saison | Belgian Style Saison Ale Yeast | ||||||
Directions: |
Mash grains in a bag at about 65c for an hour, sparge, strain, and remove bag add sugar, caramel vienna, and first 15 grams of hops into a new bag and boil for an hour, strain and remove bag, add the remaining 45 grams of hops and all the spices into another bag and boil for another 15 minutes, strain and remove bag, let cool a bit, throw into fermentor, pitch yeast when about room temperature, and, finally, let ferment for a few months before bottling. |
What I'm wanting to do is use these spices to add to the bouquet of the saison and enliven its chroma with bright red and orange hues with no one constituent of the ingredients dominating. Preferably, each spice would be too subtle to even distinguish individually; simply blending together into one harmonious whole.
The problem is that I've never used any of these spices before and have no idea what I'm doing. Further, I've never even brewed beer. Even worse, I don't even cook and have only walked into my kitchen a handful of times in my life. Hell, I barely even drink and have never had a saison before.
So, any advice or feedback is appreciated.
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