Sunday, February 8, 2015

Saison w/ Tinctures Brewday

This beer began life as a plain ol’ regular saison. However, when I needed a guinea pig for our upcoming club Iron Brewer competition, I decided to toss this beer down the scullery stairs. Why, you may ask? I’ll tell you: this Iron Brewer called for putting some form of liquor (well, besides whisky, bourbon, or scotch) into any style of beer. I am not a fan of booze and beer, so I decided to make tinctures, and consider the combination my liquor addition. More bang for your buck, so to speak, and certainly more interesting than just adding straight booze. Thus, each of the three features a different alcohol and herb/botanical mix. I also forced myself to use the booze I had on hand—otherwise I would have used vodka as the base for at least one of these. The results of the tinctures were better than I expected when I added it at bottling. We’ll see how the final product turns out. 

198. Saison w/ Tinctures
8 lbs. Best Malz Pilsen
4 lbs. Best Malz Wheat

Mash @ 149° F for 80 minutes w/ 4 gallons RO water & 8 g. gypsum; collected 2 ½ gallons @ 1.072
Batch sparge @ 162° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.024

Topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: 1 oz. Comet leaf 10.9% AA
1 oz. Styrian Golding pellet 2% AA

w/10 to go: 5 g. Wyeast yeast nutrient

w/5 to go: 2 oz. Styrian Golding pellet 2% AA

Let sit for 20 minutes; chilled & racked onto WLP 585 cake from 193. Barrel Project Saison

Brewed: 2/8/2015
Bottled: 2/28/2014

198a. one gallon w/ 1 oz. Bacardi, lime, and lemon zest & .8 oz. table sugar
198b. one gallon w/ 1 oz. Aquavit and sage tincture & .8 oz. table sugar
198c. one gallon w/ 1 oz. Cuervo, ginger, and hibiscus tincture & .8 oz. table sugar

Remaining saison was racked into a corny keg with the remains of 186b. for future experimentation

OG: 1.052
FG: 1.004

Tasting Notes:

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