Saturday, April 30, 2016
Amaranth Saison Brewday
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.