Saturday, April 30, 2016
Apparently, amaranth is more of a brewing oddity than I thought. When I went looking for ideas, I found the recipe from Ryan Brews in 2011 and mention of the soon to be released Saison Z from Jolly Pumpkin. And that was pretty much it. I didn’t release amaranth was such a brewing rarity. Anyway, I toasted the amaranth at 225° F for about 45 minutes before mashing it; I chose toasting over boiling since I am more interested in the flavor amaranth imparts in the beer than making the starches fermentable. I would have used more (a pound would have been nice), but this is all I harvested last year from the back yard. Yes, this is home grown amaranth. Making this yard saison number two.
Sunday, April 24, 2016
The dandelion saisons I made last year were all delightful, so it is time to start another round of them while all the flowers are bright and fresh and plentiful. In last year’s version, I was also experimenting with corn; I’ve dropped the corn for now to focus on making a table-strength version of this beer. I also cut the flower petals off of the head/stem for this year’s version to try and emphasize the flower-based contributions to the beer, and to minimize some the green/grassy flavors found in last year’s version.. This is the first in a run of yard-inspired table saisons to start off the spring in the correct manner.