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AHS - Hibiscus Ginger Saison

Specifics

Style:

Category:	Belgian and French Ale
Number:	16C

A medium to strong ale with a distinctive yellow-orange color, highly carbonated, well hopped, fruity and dry with a quenching acidity.

Commercial Examples: Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin.

OG Range

FG Range

ABV Range

Color Range

Brew Date:

March 15, 2009

Yield:

5 gallons

Color:

4.2 SRM

Bitterness:

30.3 IBU

BU/GU

0.45

Calories:

224 (12 ounces)

Conditioning:

Bottles

ABV:

7.1%

ABW:

5.5%

Bottling ABV:

7.6%

OG:	1.068
OG (Plato):	16.6° P
Reading 1:	1.021 (5 days)
Reading 2:	1.015 (10 days)
FG:	1.015
FG (Plato):	3.82° P
Real Extract:	6.13° P
App. Atten.:	77%
Real Atten.:	63%
Status:	Bottled

General Information

Method:	Extract
Cost:	$43.99

AHS - Hibiscus Ginger Saison

This fruity, spiced Belgian ale features Cara-Vienne and Vienna grains, hibiscus, green peppercorns, and ginger root. O.G. = 1.068. Approximately 6.7% ABV.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

8.00 pounds

LME - Extra Light

88.9% of grist

8.00 pounds

Total Extract Weight

88.9% of grist

Grains

0.50 pounds

German Vienna Malt

Color (L):	3 °L
Info/Use:	Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.

5.6% of grist

0.50 pounds

Belgian Caravienne Malt

Color (L):	21-22 °L
Info/Use:	Light crystal malt. Used in lighter Abbey or Trappist style ales.

5.6% of grist

1.00 pounds

Total Grain Weight

11.1% of grist

Adjuncts

1.00 pounds

Corn Sugar (Dextrose)

Miscellaneous Ingredients (Non-Fermentable)

2 g

Green Peppercorns @ 5 minutes (Boil)

4 oz

Hibiscus @ 0 minutes (Boil)

.5 oz

Dried Ginger Root @ 15 minutes (Boil)

1 tsp

Irish Moss @ 15 minutes (Boil)

Hops

1.00 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

5.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil

5.8 AAUs

1.00 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

5.8% Pellets @ 15 minutes
Type: Bittering and Aroma
Use: Boil

5.8 AAUs

2.00 ounces

Total Hop Weight

11.6 AAUs

Yeast

White Labs Belgian Sason Yeast Blend — Liquid — 1 Vial

Water Profile

Source:

Providence, RI Tap Water

Procedure

Bring 2.5 gal of water to 155°, add specialty grains then remove from heat. Steep grains for 15 minutes. After 15 minutes remove and drain grains, add LME & Corn Sugar. Stir until both are dissolved. Bring to a boil, add 1oz Saaz and start 60 min timer. After 45 minutes add 1oz Saaz, 1/2oz Ginger Root and 1 tsp Irish Moss. After 5 min add Yeast Fuel After another 5 minutes remove from heat and add 4oz Hibiscus. Cool to pitching temp, move to primary fermentor, add cool water to total 5 gal and pitch yeast.

Bring 2.5 gal of water to 155°, add specialty grains then remove from heat. Steep grains for 15 minutes.
After 15 minutes remove and drain grains, add LME & Corn Sugar. Stir until both are dissolved.
Bring to a boil, add 1oz Saaz and start 60 min timer.
After 45 minutes add 1oz Saaz, 1/2oz Ginger Root and 1 tsp Irish Moss.
After 5 min add Yeast Fuel
After another 5 minutes remove from heat and add 4oz Hibiscus.
Cool to pitching temp, move to primary fermentor, add cool water to total 5 gal and pitch yeast.

Fermentation

Primary:

7 days @ 70° F

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