Barrel American Saison w/ Dandelion Root

Quite similar to the first batch, but with a few modifications. I just used dandelion root in this version, lessened the late hop additions, and cut the sugar addition. Hopefully, I will be able to discern the flavors contributed by the dandelion root. At least that is the intended goal. I’ll bottle a couple to try later before racking the rest into the barrel. Check back!

210. Barrel American Saison w/ Dandelion Root

Mash:

6 lbs. Best Malz Pilsen

2 lbs. flaked maize

Mash @ 148° F for 80 minutes w/ 3 gallons RO water and 6 g. gypsum; collected 1 ½ @ 1.072

Batch sparge @ 164° F for 20 minutes w/ 4 ½ gallons RO water; wort collected 5 @ 1.026

Collected 6 ½ gallons; topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: ½ oz. Azacca leaf 9.9% AA
1 oz. Comet leaf 10.9 AA

1 ½ oz. dandelion root, coarsely chopped

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

w/5 to go: 1 oz. Styrian Golding leaf 3.7% AA
3 ½ oz. table sugar

w/0 to go: ¾ oz. Comet leaf 10.9 AA

2 g. coriander
2 g. grains of paradise

Chilled, & pitched mason jar of saison yeast blend from 207. Dandelion Saison

Brewed: 5/31/2015

Barrel: 6/14//2015 @ 1.002

209/210a. 1/30/2016 @ 1.000; racked onto 2 lbs. wild plums

209/210b. 1/30/2016 @ 1.000; racked onto 4 lbs. 10 oz. tart cherries
209/210c. 1/30/2016 @ 1.000; bottled w/ 2.5 oz. table sugar

OG: 1.044

FG:

Tasting Notes: