Recipe conforms to the Saison style.
Actual amounts for misc ingredients: 1 tbsp coriander and zest of 1 (organic) orange. Honey used was orange blossom honey. In addition, LME was actually Northern Brewer's Munich LME.
Refreshing, fruity/estery, but with a nice dry finish. Fermented rather warm (70 - 75), but then aged in our cellar house (55 - 60). Slight citrus finish, but without tasting like a "flavored" beer, very nice. I'm not sure if the citrus undertone is from the additions, or just from the character of the yeast. Reminds me a little of Buffalo Bill's Orange Blossom Ale, but this is darker in color, and with a maltier flavor.
|3.0 lb||Sparkling Amber LME||Briess||Boil||37||10 °L|
|3.0 lb||Golden Light DME||Briess||Boil||43||4 °L|
|1.0 lb||2-Row Brewers Malt||Briess||Steep||37||1 °L|
|0.5 lb||Carafoam||Any||Steep||33||2 °L|
|0.25 lb||Aromatic Barley Malt||Simpson's||Steep||35||22 °L|
|2.0 oz||Cascade (NZ)||35 min||Boil||Leaf||5.5%|
|2.0 oz||Cascade (NZ)||4 days||Dry Hop||Leaf||5.5%|
|Belgian Saison II Yeast||White Labs WLP566||82.0%|
|1.0 oz||Coriander Seed||4.0 days||Secondary|
|1.0 oz||Sweet Orange Peel||4.0 days||Secondary|