Dandelion Saison Brewday

Time to bring back an oldy but a goody. I've made dandelion saisons off and on over the years, but I was re-inspired by pulling out an old bottle of dandelion saison, and being blown away by the balance of flavors, even after 3 plus years. Plus, since it is the time of year when dandelions have returned in all their majestic glory, it is time to once again take advantage of the bounty of my back yard.

207. Dandelion Saison

Mash:

6 lbs. Best Malz Pilsen

1 lb. Best Malz Wheat

1 lb. light Munich

1 lb. Acidulated

Mash @ 149° F for 90 minutes w/ 3 gallons RO water, 4 g. gypsum, & 4 g. CaCl; collected 2 ¾ gallons @ 1.064

Batch sparge @ 158° F for 20 minutes w/ 4 gallons RO water; collected 4 ¼ gallons @ 1.018

Topped off to 7 gallons, brought to a boil (70 minutes), & added:

w/60 to go: 1 ½ oz. Styrian Golding leaf 3.7% AA
4 oz. dandelion leaves
1.5 oz. dandelion root, coarsely chopped

w/20 to go: 1.2 oz. dandelion leaves
.7 oz. dandelion root, coarsely chopped

w/10 to go: 1.2 oz. dandelion leaves
.7 oz. dandelion root, coarsely chopped
5 g. Wyeast yeast nutrient

8 oz. Turbinado sugar

w/5 to go: 1.2 oz. dandelion leaves

.7 oz. dandelion root, coarsely chopped

2 g. coriander

1 g. grains of paradise

Chilled, & racked onto yeast from 205. Saison

Brewed: 4/18/2015

Secondary: 4/28/2015 @ 1.004; dry-hopped w/ 1 oz. Styrian Golding leaf 3.7% AA

Bottle: 5/4/2015 w/ 3.5 oz. table sugar

OG: 1.044

FG: 1.004

Tasting Notes: