The end of summer. Unless your going south of the equator in the next few weeks then the summer sun is setting. Today's saison brew has Pils malt, wheat malt, torrified red wheat, biscuit malt, and rye malt. Hops are east kent goldings, styrian goldings, and dry hop with saaz. The twist on today's recipe is I'm adding 4 grams of Schinus Molle, more commonly referred to as red or pink peppercorns. Though there is no relation to the true pepper family Piperaceae. These red berry's are sweet with a slight peppery bite, some juniper be
rry type qualities. The wikipedia page gives this as a description, "Schinus molle is a quick growing evergreen tree that grows to 15 meters (50 feet) tall and 5-10 meters (16-33 feet) wide. It is the largest of all Schunus species and potentially the longest lived."Good brew day. Cooling the wort down now. Only going to cool the wort to 80 degrees Fahrenheit to promote a very healthy fermentation for the saison yeast. I've heard Saison Dupont ferments up to 90 degrees Fahrenheit. I'll go for 80's on this one. Planning on dry hopping with saaz and more styrian goldings.
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