Ginger Saison

It's been a while since I did a ginger saison, so I thought I'd make another batch.  This is one I enjoy, but I don't think I enjoy it as much as my wife.

If you don't get the reference to the image to the right, it's from a Strongbow Hard Cider commercial where Sir Patrick says, "ginger!"

Brew Day: 12 Jan 2017

Partial Mash:
1 lb Vienna malt
4 oz CaraRed
1.5 oz flaked wheat

Boil (20 min):
1 lb Pilsen DME
3 oz turbinado sugar
7 g Saaz hops (@ 20 min)
7 g Saaz hos (@ flameout)

Steep 1/2 oz of freshly cut ginger (thin sliced) for 10 min

Yeast: DanStar Belle Saison

As I was racking the wort into the fermenter, I got a nice sharp fragrance of ginger, and I'm hoping that translates into a really good ginger flavor in the beer.

Addendum, 4 Feb: Bottled today, with 1 oz of sugar dissolved in 1/2 cup of boiling water; got 9 good bottles.  Didn't note any "ginger heat" when bottling.

Another Medusa IPA

I know, I know...I just made a Medusa IPA, but I have to tell you, the first one turned out really well, and the second one is very likely going to be a bit more malty that I prefer - I'll find out Fri (or afterward), but the second Summer IPA I made, using the same malt base, was that way.

For the Medusa and Summer IPAs, I think that the hop schedule is pretty good, but these beers really need a lighter malt, so that the flavor of the hops comes through; even a little maltiness, even using just 8 oz of Gambrinus Honey malt in the partial mash, can run roughshod over the flavor of the hops.

Brew Day: 10 Jan 2017

Partial Mash:
1 lb Vienna malt
1.5 oz flaked wheat

Boil (20 min):
1 lb Pilsen DME
4 oz table sugar

14 g Medusa hops (FWH)
1.5 oz Medusa hops (flameout)

Yeast: Safale US-05

Dry hop: 14 g Medusa hops

Addendum, 23 Jan: Dry hopped today with 1 oz of Medusa hops; I upped the amount because that's what I had left.  

Addendum, 25 Jan: Bottled today, with just under an ounce of turbinado sugar dissolved in 1/2 cup of boiling water.  Got 9 good bottles out of it.

Sah'Tea, Again

I've tried a couple of different sah'tea recipes, and so far, the second one turned out the best.  I thought I'd make another sah'tea, because it's been a while, and because these are actually quite good.

Brew Day: 7 Jan 2017

Partial Mash:
15 oz Munich malt
5 oz rye malt
1.5 oz flaked wheat

Boil (20 min):
1 lb Pilsen DME
3 oz table sugar
7 g Glacier hops

@ 10 min, steep 15 g crushed juniper berries and 3 black tea bags.

Yeast: K-97

I used my usual processes for partial mashing, and for pitching the yeast.

Addendum, 25 Jan: Bottled today, with just under an ounce of turbinado sugar dissolved in 1/2 cup of boiling water.  Got 9 good bottles out of it.