Brewing a Black Currant Saison
Black currants and Saison! It's a homebrew match that is perfect for a summer day.
Basic recipe:
Weyermann Pilsner malt - 80%
White Wheat malt - 10%
Vienna malt - 10%
Mash at 51.7C/125F for 20 minutes (protein rest); raise to 62.7C/145F for 45 minutes; raise to 67.7C/154F for 45 minutes
Mash out at 75C/168F for 15 minutes
Horizon hops, 12g First Wort Hopping for 9 IBU
90 minute boil
56g Pacifif Gem hops with five minutes remaining in boil.
1.043 OG
Pitch favorite Saison yeast
Add 3.5lb pasteurized black currants to carboy when fermentation seems to be slightly slowing
1.007 FG
Ferment at 75F, raising to 80F by end of fermentation.