Are there any further developments in controller? Are you any closer to putting his up on Kickstarter?
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YIKES! I tapped a keg of this yesterday and all the sudden something hit me about this thread out of no where and I came back this morning to double check - that should say 8 GRAMS, ( ) not 8 ounces in that recipe up there!!!
Big brain fart there, sorry about the confusion.
Remember this is for 12 gallons and it is added at the end of the boil. The beer is not hot-spicy at all, though it does accentuate the pepper-spiciness of the yeast. I have found that if you want spicy from ginger you need to add it at the beginning of the boil.
As far as Lime Leaves go I have a lime tree - have thought about buying some kaffir lime leaves though to see if there is a difference.
Believe it or not if I didn't tell you there were spices in this beer you would not know. There are no overt flavors. In some ways it reminds me a little bit like a saison version of a Wit.
Here's the recipe, not a conventional Saison recipe, but IMO a good Saison recipe is unconventional. The American hops at the end really accent the ginger and lime. Also, I use this recipe to grow yeast for my higher gravity Belgians and saisons - hence the name "catalyst:. WLP565 and WLP550 both work excellent for this beer.
16 lbs Pilsner Malt
5 lbs Wheat
1 lb Munich
1 oz Magnum (14 aa) @ boil
1 oz Styrian Goldings (5.2 aa) @ 30
1oz French Strissselspalt (3 aa) @10
1 oz Amarillo @ 2
1 oz Centennial @ 2
8 oz Fresh Grated Ginger @ 5
4 crushed Lime Leaves @ 5
Zest from one large lime @ 5
WLP565 or WLP550
Mash at 150-152, boil ~90 minutes, pitch at ~64-66 and ferment in high 60s ramping to low to mid 70s after krausen drops.