Orange peel& white pepper at 60 mins?

[FlimFlamFlo]

Hello :-)

I have a recipe for a high gravity Saison that calls for bitter orange peel (28g) and crushed white peppercorns (1/2 tsp) at 60 mins - on a 60min boil... The lone hop addition is Northern Brewer (28g) also at 60.

I'm still learning the ropes but a lot of what I've read suggests a lot later in the boil for additions like these. I see Saisons with grains of paradise/coriander/what you will - at 5 or 10 mins. Does the 60 mins make sense?

Any advice appreciated :-)

[Leann ull]

I've only ever added them between 5 mins and flameout, never seen them for that long, whats the recipe?
http://drinks.seriouseats.com/2011/05/homebrewing-how-to-brew-with-spices.html

[FlimFlamFlo]

Thanks CH - it's a Paul Zocco recipe from a magazine.

For 19l

6.8kg Pilsner malt
454g wheat malt
9g chocolate malt (for colour)

28g Northern brewer pellets (6.9% AAU) at 60 mins
28g dried bitter orange peel at 60 minutes
.5 tsp Chinese white pepper at 60 mins

Wyeast 3711 French Saison

Mash at 63c for 60 mins

[Leann ull]

ok so that 60 minutes I am guessing is at the end of your boil, does he mention a fermentation profile?
Thanks for sharing looks good in any case, interesting colour addition .

[FlimFlamFlo]

Thanks again :-)

Says to pitch under 27c - at recommended temp for the strain. Ferment 18-21c
Transfer to secondary after 10 days and continue at 18-21 for 2 weeks/it's done.
10 days in the bottle to condition.

OG - 1.080    FG 1.010   ABV 8.6%

>>I've always fermented Saisons pretty high, so wondering about the temps on this.

>>The other recipes (it's a feature story listing a few Saison recipes) say things like XXXX at 60 mins, XXX at 5 mins, so I'm wondering if the 60 really means end of boil. Seems bonkers to boil peel for an hour though...

[delzep]

Poorly written, confusing recipe. Add the orange and pepper with 5 mins left. Pitch around 18C if you can. Ferment for 2 weeks starting at 18C and raising the temp up a degree or 2 every 2 days until you hit 27/28C is what I'd do. I reckon saison needs a fairly long time to condition. 3 months at least. Also, that FG is fairly high for a saison. Most saisons are pretty dry and finish around 1.003 - 1.007

[Leann ull]

+1

[FlimFlamFlo]

Thanks both for your help. Feel a bit better about not being able to make sense of the recipe!

Am beginning to wonder if it's just a daft waste of ingredients but am drawn to it in a train smash sort of way... 

[Leann ull]

Do it!
It's a lovely style when you get it right

[delzep]

I used lyles golden syrup in a saison to dry it out which worked out very well

[Leann ull]

Honey also works