Sichuan Saison

Sichuan Saison

After a successful sour mash Berliner Weiss experiment, next in line was a unique saison that incorporates two wonderful things; alliteration and Sichuan spice!

The hope was to combine the dry fruitiness of a properly fermented saison with the floral aromas of the Sichuan pericarps (they're not actually peppercorns or chilies at all!) that dance on the tongue, tingle and wake up your taste buds for the malt complexities that lie beneath.

Style & Targets
French Saison (spiced)
5 gallons @ 6.1% abv

6 lbs US 2-row
2 lbs caramunich I (38L)
2 lbs rye malt
1 lb acidulated malt
1 lb honey (flameout)
0.5 oz chinookhops (60 minutes)
1 tsp Irish Moss (15 minutes - how to use properly)
Wyeast French Saison #3711 *Recipe calculated with BeerSmith 2.0 - The best brewing software around*

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Mashed 15 qt at 148 F for 75 minutes
Added 1.41 gal at 176 F and sparged to get 3.75 gal at 13 brix
Sparged with 4 gal at 176 F, 2nd runnings were about 4 brix
Brought to boil, followed hop schedule, chilled, siphoned off to bucket and pitched yeast.

OG: 1.056 @ 5 gallons