Asparyeson 
All Grain Recipe
Submitted By: cmbrougham (Shared)
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| Brewer: Colin M. Brougham | |
| Batch Size: 5.15 gal | Style: Saison (16C) |
| Boil Size: 7.38 gal | Style Guide: BJCP 2008 |
| Color: 4.9 SRM | Equipment: Keggle and Cooler MT |
| Bitterness: 26.6 IBUs | Boil 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.This Recipe Has Not Been Rated
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