I don't feel the adjuncts in the saison got enough focus in the original post. This is the first time I used any sort of non hop or grain ingredient in a recipe. I tried to sample a little of each ingredient to see what it tastes and smells like so I can see how it will be showcased in the final product.
Corriander seeds have been prevelant in Belgian-style beers since the Middle ages. It was used to balance of the malt sweetness with some spiciness and bitterness. The flavor and aromas are more prevalent and last longer in the beer if the seeds are crushed, so I put the coriander seeds in a ziplock bag and rolled a soup can over them just enough to crack the them open. After the whole crushing process, the seeds smelt of flowers and citrus. The taste was very similar to the smell. The floral and citrus flavors are in the forefront with a bitterness and sweetness in the back, which really makes the taste and smell pleasant. The flavor and aroma profile is actually very similar to some hops.
Orange peel is also a common ingredient Belgian-style ales, particular Whites, that has been used since the Middle Ages. The peel I used came in packets in dried form, though you can use fresh peel if you want. There is sweet and bitter orange peel, and for this recipe I used the sweet. It gives off very strong, sweet, orange aromas. Despite the strong smell, there is not much taste. There are some hints of orange and a nearly untraceable amount of bitterness.
I had to go to Whole Foods to get pink peppercorns since they aren't necessarily that common in homebrewing. They tasted very much like peppermint with strong spiciness and some hints of fruit/sweetness. I added the pink peppercorns at flame out and now they are sitting in primary while the beer ferments, so this Saison should have a very spicy pepper flavor and smell.
Though not a spice, the amber Belgian candi sugar is an ingredient I have yet to work with. It literally looks, smells, and tastes like flavorless rock candy. It will add some sweetness to the flavor, darken the color a bit, and increase the head retention. Since it is sugar, it will also act as more "food" for the yeast to convert into alcohol and carbon dioxide.The yeast strain is also worthy of mention, since yeast adds a huge amount of flavor to beer in general. For the saison I used Wyeast 3711 French Saison yeast. This yeast will enhance the spiciness and citrus notes in the beer as well as give it a smooth mouth feel. It is also common in high alcohol beers, which I have a feeling my Saison will be turn out on the stronger side.
I can't wait to try this beer. I am hoping the spiciness will be really prevalent in the forefront, but the floral and citrus flavors will smooth out the finish and make it drinkable. Right now (1/8) the beer is fermenting at 80 degrees. It has slowly been rising from 65 degree F on brew day to where it is now, with some minor fluctuations along the way. I don't have any way to regulate fermentation temperatures, though I am aiming for 80 degrees F, but I have the fermenter bucket wrapped in blankets and coats and I put a space heater on it every once in a while. I am working on having more control on the fermentation temperature, and since it is winter time I will be starting with heat. More to come on that soon....
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