Hey Guys and Gals! A saison with cucumber and lime in the secondary. Makes 5 gallons.
Ingredients
Step 1
8 oz flaked oats
8 oz torrified wheat
Step 2
6 lb Pilsner liquid malt extract
1 lb Vienna malt
1 oz Nugget hops (60 min)
Step 3
10 g gypsum
Step 4
8 oz Turbinado sugar
1/4 tsp Irish moss
Yeast and secondary
1 package WLP568 Belgian-style Saison ale yeast blend
1 bag (14 oz) frozen lime pulp
2 seedless English cucumbers
Priming: 1 1/4 cups dry malt extract or 3/4 cup priming sugar
Directions
1. Heat 5 gallons of water to about 170 degrees. Add the grains in a grain bag and mash about 60 minutes at about 154 degrees. Remove the grains.
2. Bring to a boil. Add the malt extract, Vienna malt and Nugget hops and boil 60 minutes.
3. Add the gypsum 15 minutes into the boil.
4. Add the Turbinado sugar and Irish moss 15 minutes before the end.
5. Transfer to the primary, top off with cold water, aerate and take a gravity reading. At about 72 degrees, pitch the yeast. Ferment about 1 week with the carboy a third empty.
6. Rack to the secondary onto the chopped cucumbers and lime pulp. Let it sit about 1 week.
7. Add the priming sugar to the bottling bucket, siphon the beer over it, bottle and cap. Store at 75 degrees for at least the first week to carbonate.