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Ginger Opal Saison

Ginger Opal Saison

Saison • Extract • 5 gal

gingerprince

Dry hopped saison with ginger, lemongrass and coriander seed.

April 24, 2015  11:23pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 0.69 lbs Pilsner Malt;Weyermann®

    Pilsner Malt;Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers

  • 0.43 lbs White Wheat Malt

    White Wheat Malt

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • 0.24 lbs Roasted Wheat;Weyermann®

    Roasted Wheat;Weyermann®

    German-grown top-quality wheat (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted. Adds color and clean depth of flavor to very dark brews. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): Specialty brews

  • 6.00 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 0.6 oz Amarillo® -8.5 AA% pellets; boiled 60 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 0.50 oz Fuggle -4.8 AA% pellets; boiled 15 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 0.50 oz Tettnanger -4.5 AA% pellets; boiled 1 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 1 oz Tettnanger -4.5 AA% pellets; added dry to secondary fermenter

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 1lb Ginger (fresh) -(omitted from calculations)

    Ginger (fresh)

    Ginger possesses an intriguing; sweet, spicy and pungent flavour. Ginger is the common name given to the underground stem (rhizome) of the perennial plant Zingiber officinale Roscoe. It is chemically classified as an essential oil with pungent principles, and has been in use as a flavoring agent worldwide for over 20 centuries.

  • 8oz Lemongrass -(omitted from calculations)

    Lemongrass

    Widely used as an herb in Asian cuisine, lemongrass has a subtle citrus flavor and can be dried and powdered, or used fresh. Can also be steeped to create an herbal tea.

  • Wyeast3711French Saison

    Wyeast3711French Saison

    A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.

Style (BJCP)

Category: 16 -Belgian and French Ale

Subcategory: C -Saison

Range for this Style
Original Gravity: 1.059 1.048 -1.065
Terminal Gravity: 1.007 1.002 -1.012
Color: 5.1 SRM 5 -14
Alcohol: 6.9% ABV 5% -7%
Bitterness: 28.4 IBU 20 -35

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