cmbrougham
Grandmaster Brewer
"Asperges" is French for "asparagus." Can you see where this is going? 
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Recipe: Saison Asperges
Style: Saison
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.38 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.15 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.060 SG
Estimated Color: 4.5 SRM
Estimated IBU: 27.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 82.3 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1 59.3 %
2 lbs Rye, Flaked (Briess) (4.6 SRM) Grain 2 14.8 %
1 lbs Rye Malt (Briess) (3.7 SRM) Grain 3 7.4 %
1.00 oz Aramis [8.60 %] - Boil 30.0 min Hop 4 23.3 IBUs
0.50 oz Triskel [3.30 %] - Boil 15.0 min Hop 5 2.9 IBUs
0.50 oz Triskel [3.30 %] - Steep/Whirlpool 15.0 Hop 6 1.4 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 7 -
2 lbs 8.0 oz Asparagus (3.0 SRM) Adjunct 8 18.5 %
1.00 oz Black Pepper (Secondary 10.0 days) Spice 9 -
0.75 oz Lemon Peel (Secondary 10.0 days) Spice 10 -
Mash Schedule: Single Infusion, Medium Body, Thin Mash
Total Grain Weight: 13 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.25 qt of water at 159.2 F 151.0 F 60 min
Sparge: Fly sparge with 3.98 gal water at 168.0 F
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.
*****************
I'll grant that it's bizarre, but I've had an asparagus-infused beer and I rather liked it. I'm just kicking it up a notch. A fellow brewer and I are just waiting for the snow to finally melt and the local crop to start up, and this one will go into action. Hooray, homebrewing!
*****************
Recipe: Saison Asperges
Style: Saison
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.38 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.15 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.060 SG
Estimated Color: 4.5 SRM
Estimated IBU: 27.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 82.3 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1 59.3 %
2 lbs Rye, Flaked (Briess) (4.6 SRM) Grain 2 14.8 %
1 lbs Rye Malt (Briess) (3.7 SRM) Grain 3 7.4 %
1.00 oz Aramis [8.60 %] - Boil 30.0 min Hop 4 23.3 IBUs
0.50 oz Triskel [3.30 %] - Boil 15.0 min Hop 5 2.9 IBUs
0.50 oz Triskel [3.30 %] - Steep/Whirlpool 15.0 Hop 6 1.4 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 7 -
2 lbs 8.0 oz Asparagus (3.0 SRM) Adjunct 8 18.5 %
1.00 oz Black Pepper (Secondary 10.0 days) Spice 9 -
0.75 oz Lemon Peel (Secondary 10.0 days) Spice 10 -
Mash Schedule: Single Infusion, Medium Body, Thin Mash
Total Grain Weight: 13 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.25 qt of water at 159.2 F 151.0 F 60 min
Sparge: Fly sparge with 3.98 gal water at 168.0 F
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.
*****************
I'll grant that it's bizarre, but I've had an asparagus-infused beer and I rather liked it. I'm just kicking it up a notch. A fellow brewer and I are just waiting for the snow to finally melt and the local crop to start up, and this one will go into action. Hooray, homebrewing!