Asparyeson

All Grain Recipe

Submitted By: cmbrougham (Shared)
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Brewer: Colin M. Brougham
Batch Size: 5.15 galStyle: Saison (16C)
Boil Size: 7.38 galStyle Guide: BJCP 2008
Color: 4.9 SRMEquipment: Keggle and Cooler MT
Bitterness: 26.6 IBUsBoil Time: 90 min
Est OG: 1.065 (16.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 8.00 oz Pilsener (Avangard) (1.5 SRM) Grain 1
2 lbs Rye, Flaked (Briess) (4.6 SRM) Grain 2
1 lbs Rye Malt (Briess) (3.7 SRM) Grain 3
1.00 oz Aramis [8.6%] - Boil 30 min Hops 4
0.50 oz Triskel [3.3%] - Boil 15 min Hops 5
0.50 oz Triskel [3.3%] - Steep 15 min Hops 6
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 7
2 lbs 8.00 oz Asparagus (3.0 SRM) Adjunct 8
1.00 oz Black Pepper (Secondary 10 days) Misc 9
0.75 oz Lemon Peel (Secondary 10 days) Misc 10

Notes

Use fresh young asparagus shoots. Trim off bottoms and clean well. Soak in fresh lemon juice, sprinkle liberally with coarse black pepper (and salt?), and grill over charcoal fire until soft, but not dried out. Juice/blend with wort or water to create thin juice extract. Add to secondary. Black pepper and lemon peel also added to secondary.

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