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Saffron ale
Spice, Herb, or Vegetable Beer • Extract • 5 gal
Was planning on making this today, til I went to the herb shop & found out how much saffron costs. They told me "It would be cheaper to make cocaine beer." Oh well, I WILL make this eventually.
April 8, 2006 pm 04:29pm
5.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 3.75 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 2.5 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 2.5 oz
Saffron - (omitted from calculations)
Saffron
-
Fermentis T-58 Safbrew T-58
Fermentis T-58 Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Bring to boil, turn down heat, cover, & let stand for 3 hours. Pitch yeast at 70 F.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 26.5 SRM | 1 - 50 | |
| Alcohol: | 5.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 0.0 IBU | 0 - 100 | |
Discussion
Saffron Suggestion
2006-04-11 4:50pm
Heya....I would try to use just 5-10 strands of saffron in secondary....Two and a half ounces would be WAYYYY too much. Also try posting some questions in the homebrew forum on beeradvocate.com; I bet there are a some homebrewers on there that have used saffron before.....Good Luck.
Interesting idea
2006-04-12 12:54pm
2.5 oz sounds like a ton. I agree you can get by with just a couple of heafty pinches. You can get spanish saffron at Trader Joes, if you have one near. I believe for a small vial of it costs about $6-8. One would do I think.
Hmm...
2006-04-12 8:58pm
I'm actually basing this on a historical brew that I found a recipe for 1 gallon. I did the math & according to the recipe, 2.5 oz is what I'd use for 5 gallons. Maybe I'll experiment with a 1 gallon batch first.
There is no problem with the amount of saffron.
2006-04-15 9:52pm
This brew kicks mighty ass. Thanks to the amount saffron, I feel like I could jump over the moon. I first brewed this from a recipe in the book "Sacred Herbal Healing Beers". That I brew much like this author. Better than opium!!
Brewing this right now (1 gallon)
2006-05-13 12:32pm
I guess we'll find out if it's too much saffron. And yes, I did get this from that book & it is supposed to have some mild narcotic properties (& also aphrodisiac properties). I'll post back when this is done. BTW, thanks for the Trader Joe's tip :-) I still ended up having to buy 14 tiny vials to come up with 1/2 oz (cost me $42 ouch!).
Strong saffron flavor
2006-05-24 8:42pm
...Though I wouldn't say that it's overwhelming. The molasses & brown sugar seem to balance it out a bit. I only had a small taste & it not quite done yet, so I gotta wait & try a full one of the finished product to say for certain.
Drinking this right now
2006-06-05 10:53pm
I just bottled this & I am drinking a flat one got about 7 & 1/2 bottles, so I'm drinking the half. I will say that it's mighty tasty. Let's see if I get a little extra buzz off of this. The verdict is: NOT TOO MUCH SAFFRON! :-P
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