
BBQ Bourban Brown Ale

Fin de Printemps Saison
An 'End of Spring' Saison. I've brewed a few different spin-offs of the 'Saison' style of beer this last year, a Black Saison, and most recently a Saison with red peppercorns and sumac berries. I've been very pleased with results. Today's will have no spices and be a more 'traditional' style Saison. I will be doing a step mash for extra added more traditional, time consuming, dividend
paying, and multiple step taking process that is a step mash. This mash procedure will insure conversion and more importantly break down extra proteins that are in the flaked rye, wheat malt, flaked maize and flaked oats that will be in the mash along with malted barley. These other grains have a much higher protein content and these proteins can be broken down by performing a step mash.
One of my favorite styles of beer is Saison. Drinking them, brewing them, and cooking with them. Whether brewed in France, Belgium, America, or by some other independent spirited brewer they can be delicious. Thirsty quenching when either strong or 'sessionable'. Brewed with spices, fruit and can get better with funk. The possibilities are endless with this traditional farm hand field beverage.
Farm Fresh Series: Strawberry Cream Ale
Brewing up a Cream Ale today with fresh local strawberries and bananas. Brewing a somewhat traditional style cream ale by using flaked maize in the mash. The somewhat will be the addition of 6 pounds of whole strawberries and 3 bananas into the primary fermenter. Now, I recommend and prefer fermenting in glass for a couple reasons, plastic scratches much easier and never smells 'clean'. Regardless I've purchased a 7 gallon plastic FV for a 'Farm Fresh Fermentation Series'. The plan is to brew with whatever fresh local fruit's and vegetables that are available throughout this year's season at my local farmers
Simple grist bill of pale two row, flaked maize, and honey malt. Barely hopped with Celeia variety and fermented with White Labs WLP009 Australian Ale yeast. White Labs claims this yeast "can ferment successfully, and clean, at higher temperatures."
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