Saison w/ Cascara Brewday

Another collaboration project with Press Coffee, this one a seasonal saison—or saisonal, as I like to call them—highlighting Cascara, which is the skin and pulp of the coffee bean. Brett gave me a pound, which I added to the wort at flame out; I let it steep for 20 minutes, then chilled the wort and racked it onto the yeast cake from the most recent iteration of the Great Saison Chain of Being. The Cascara imparted a plum and raisin element to the wort; it was much clearer and more pronounced in the actual beer when I racked it over to the secondary. With some carbonation, I think this will be some tasty, tasty beer.

179. Saison w/ Cascara
Mash
6 lbs. Best Malz Pilsen
3 lbs. Best Malz Spelt
1 lb. Weyermann Acidulated

Mash @ 150° F for 90 minutes w/ 3 ½ g. RO water & 5 g. gypsum; collected 2 ¼ g. @ 1.052
Batch-sparge @ 168° F for 20 minutes w/ 4 g. RO water & 5 g. gypsum; collected 4 g. @ 1.024

Collected 6 ¼ gallons; topped off to 7 gallons, brought to a boil (90 minutes), & added:
w/80 to go: 1 ½ oz. Willamette leaf 7.8% AA
½ oz. Cluster leaf 7.6% AA

w/10 to go: 3 g. Wyeast yeast nutrient

w/0 to go: 1 lb. Cascara

Let stand for 20 minutes, chilled and racked onto Lallemand Belle Saison yeast cake from 177. Saison

Brewed: 8/8/2014 @ 76° F
Secondary: 8/19/2014 @ 1.004; racked two gallons to 3 g. carboy, and the rest into a corny keg to carbonate for Brett from Press for secret covert operations
Bottled:

OG: 1.042
FG:

Tasting Notes: