Ginger Saison

Following (mostly) a recipe in Extreme Brewing by Sam Calagione, a Ginger Saison is in the works.

• 4.5 gal water
• 1 lb. crushed Cara-Munich barley
• 6.6 lbs. Muntons extra light malt extract
• 1 lb. Muntons extra light dry malt extract
• 1.5 oz. Hallertau hops (4.6% AA) - bittering at 60 min.
• 1 lb. candi sugar - 15 min.
• .5 oz. Hallertau hops (4.6% AA) - flavor at 10 min.
• 1 tsp. Irish moss - 10 min.
• .5 oz. Styrian Golding hops (4.5% AA) - aroma at 5 min.
• 2 oz. crystalized ginger cut into pea-sized pieces - 1 min.
• Wyeast Belgian Saison 3724

I really enjoy Omnegang's Hennepin so when I came across this "extreme" saison, I thought I'd give it a whirl. I skunked my last batch of Belgian white (very off flavors coming from who knows what) so I was particularly diligent about making sure that everything was fresh and clean. After four days, the primary is still bubbling away. After about another six days, it should ready for bottling - I am skipping the secondary on this batch. In about five weeks, we'll be giving it a first try. Hope the ginger makes a nice refreshing early summer beer.