BeerSmith™ Recipes and Web Editor

Notes

2 oz chamomile (whole flowers if you can) 1/2 of Fresh rosemary. Dried will not work. 1/4 oz or slightly less (a teaspoon is plenty) black pepper. At flameout The water in Tarpon Springs is pretty hard, so you may want to adjust your water accordingly. Mash at 143-145 degrees for at least one hour. Sparge enough to cover a two hour boil. At beginning of boil add the sugar. At the one hour mark add first hop addition of EKG or US Goldings With 15 minutes remaining add the Saaz or Hallertau At end of boil, turn off the heat add the chamomile, rosemary and black pepper. Whirlpool for a few minutes or until they sink to the bottom. OG should be around 1.065 Use a proper saison yeast! They work best after the second or third generation, so bear that in mind. Pitch yeast at about 80 F yes...80 F Let fermentation temperature ramp up as high as it wants to go...90 F-95 F... It'll be fine, trust me. When the most active fermentation subsides, remove the airlock or blow-off tube and cover with cloth, cheese cloth or something to have as little pressure as possible in the fermenter. Also wouldn't be a bad idea to invite some wild yeast into the game. Let it go until a final gravity of 1.003 to (1.005 max) is reached. At the high firm temps, it shouldn't take long. Put the airlock back on and let warm condition for another 2 weeks. Bottle condition or keg condition with cane sugar and a packet of champagne yeast. Don't force carb. Makes a big difference. Bottle condition for as long as you can. Gets better with age.