Sichuan Saison

Summer is all about crisp, refreshing beers and after my first experimental beer in a while, the Berliner Weiss, I thought I'd try to shoot for a unique saison that incorporates two of my favorite things; alliteration and Sichuan spice! - Absolutely Everything! for making your own beer at home.

My 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 chinook hops (60 minutes)
1 tsp Irish Moss (15 minutes - how to use properly)
Wyeast French Saison #3711

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

Tasting Notes
Coming soon!