Farmer's Tan Saison

[genotype]

I haven't been on here in quite a while, but I thought I'd share this recipe I just tapped. Came out very nice with just the right amount of ginger, and just a hint of the lemon peel. Sorachi Ace really works with Saisons.

Farmer's Tan Saison

Saison (16 C)

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 8.00 gal
Boil Time: 90 min
End of Boil Vol: 6.50 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage

10 lbs Pilsen (Castle Malting) (1.6 SRM) Grain 1 63.5 %
2 lbs Vienna Malt (Weyermann) (3.5 SRM) 12.7 %
1 lbs Carapils (Briess) (1.5 SRM) 6.3 %
1 lbs Wheat, Torrified (Briess) (1.5 SRM) 6.3 %
12.0 oz Acidulated (Weyermann) (2.5 SRM) 4.8 %
0.75 oz Crystal [3.90 %] - Boil 60.0 min 8.8 IBUs
0.25 oz Northern Brewer [9.60 %] - Boil 60.0 min 7.2 IBUs
0.50 oz Sorachi Ace [11.90 %] - Boil 20.0 min 10.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins)
0.75 oz Ginger Root (Fresh) - Grated (Boil 15.0 mins)
0.50 oz Lemon Peel (Fresh) (Boil 15.0 mins)
1 lbs Candi Syrup (Simplicity) [Boil for 15 min](0.0 SRM) 6.3 %
1.0 Items Servomyces (WLN3200) (Boil 10.0 mins)
0.50 oz Sorachi Ace [11.90 %] - Boil 7.0 min 4.8 IBUs
1.0 pkg Belgian Saison I Ale (White Labs #WLP565) [35.49 ml]
1.00 oz Sorachi Ace [11.90 %] - Dry Hop 7.0 Days

Est Original Gravity: 1.065 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.9 %
Bitterness: 31.7 IBUs
Est Color: 4.2 SRM

Measured Original Gravity: 1.065 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 7.2 %

Went for light body and dryness by mashing on the low end @ 148F for 75 minutes. Primary fermentation in the low to mid 70's. After I racked to secondary and added the dry hops, I left the carboy at room temp, which was around 80F (heat wave).

[BigPapaG]

Sweet! Good to see you back too!

[Inkleg]

Sounds nice, I'm bookmarking this so I can put it in BeerSmith.
As BPG said, Good to see you again. Hope all has been well.

[mashani]

Hey, nice to see you and nice to see someone else make a saison with Ginger and Sorachi. I think I have one bottle of the batch I made hidden away still. I also used Belgian Saison. Mine was a bit too strong in the ginger department at first but it mellowed with age and it turned out great. I didn't use raw ginger, instead I used some crystalized ginger/sugar mix that I found at my LAFS. Sort of like ginger candi sugar.

[genotype]

Thanks all for the warm welcome back. Missed the community. I feel so behind now with my "Newbie" tag. Oh well, time to play catch up!

@mashani - The fresh grated ginger is really nice. Not too harsh, and just the right amount of heat. I vacillated between dried, crystallized and fresh. When I had difficulty finding dried ginger, I decided to go with fresh and don't regret that decision whatsoever. The first time I made this, I used the Thai Ginger Candi Syrup from Cascade. The ginger really didn't come through in that one.

[Dawg LB Steve]

I just recently did a 5 G. batch of Xmas Ale for Xmas in July and used .5 oz @ 10 min. dried ginger that Brewers Best has in the little 1 oz bags and that left a nice not overpowering taste. I imagine fresh is even nicer tasting!