The ginger saison I did a while ago was so good, it's time to do it again...
Brew Day: 1 Jun 2016
Partial Mash:
4 oz Belgian Munich malt
10 oz Vienna malt
1.5 oz flaked wheat
The malt I used was primarily the result of what I had available at the time. I followed my normal partial mash procedure.
Boil (60 min):
1 lb Pilsen DME (@ 60 min)
7 g Hallertau hops (AA: 3.1%, @ 60 min)
4 oz sugar (@ 60 min)
0.5 oz thinly sliced ginger (@ 10 min)
Yeast: DanStar Belle Saison
I followed my usual procedure for pitching the yeast.
Addendum, 16 Jun: Bottled today, got 9 bottles out of the batch. Looking forward to trying this around the 4th of July.
Addendum, 7 Jul: My wife tried the beer tonight...definitely loves it, definitely a keeper. Interestingly enough, she really seems to enjoy it more when the beer is closer to room temperature. I tried a taste when she was close to the bottom of the glass, and as I put my nose into the glass, I caught a whiff of the ginger. There's no doubt, this one is definitely a keeper!
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