Saffron

[IPA]

I have just been asked by a local saffron grower if I knew of any recipes for saffron beer. More specifically the addition rates to blonde beers. Any help/suggestions will be much appreciated.

 

[phettebs]

I think Randy Mosher has a saffron tripel or something in Radical Brewing. I've wanted to try that but don't have access to good saffron. I'd have to look to see how much he says to add.

 

[Kinleycat]

some ideas here IPA:
http://www.homebrewtalk.com/f12/saffron-ale-62729/

 

[johnnyboy1965]

Saffron in beer ?
The trouble with saffron is that at any heat it is pretty much tasteless and odourless. It gives a beautiful colour, but that's about it.

 

[BeerBloke]

Saffron in beer ?
The trouble with saffron is that at any heat it is pretty much tasteless and odourless. It gives a beautiful colour, but that's about it.

I'd agree with this, I can never taste it when SWMBO uses it in cooking.

Unless you can add a kilo or two, now that might work......

 

[IPA]

I think Randy Mosher has a saffron tripel or something in Radical Brewing. I've wanted to try that but don't have access to good saffron. I'd have to look to see how much he says to add.

Any kind sole out there got Randy Mosher's book or a copy of this recipe? I really don't want to buy it just to give the recipe to somone else.

 

[phettebs]

I have it. I can post it yet this week.

I would also say that the book is a great addition to any brewer's library. There is lots of great info in there.

 

[johnnyboy1965]

If you decide to go ahead, let me know as I use quality saffron at work and will be able to supply at cost. I think your going to need at least 1g

 

[RobWalker]

there's no reason you can't "dry hop" it in too. in fact it'd be somewhat preferable.

 

[IPA]

I have it. I can post it yet this week.

I would also say that the book is a great addition to any brewer's library. There is lots of great info in there.

Many thanks and I will think about buying it.

 

[phettebs]

So he basically says pick your favorite Belgian Tripel recipe, add the zest of one orange at the end of the boil and a pinch of crushed grains of paradise. Then ferment with Belgian yeast. My favorite is Wyeast 3787.

When transferring to secondary, add 2g of saffron. So you don't add it to the boil.

My Tripel recipe is as follows:
13lbs Belgian Pilsner Malt
2lbs white table sugar

1.5oz Styrian Goldings @ 60min
1oz Saaz @15min

 

[IPA]

Many thanks for the info I will pass it on to the lady who grows saffron. I will also try your triple recipe.
Ian

Bye the way was the recipe for 5 US gallons?

 

[phettebs]

Yes, sorry. That's all US units.

 

[IPA]

I have just sampled this brew and I must say I am pleasantly surprised at the result. I used the recipe kindly provided by "phettebs". It was a golden colour with a pleasant aroma and taste of saffron. The residue left by the saffron settled down hard with the yeast on the bottom of the bottle and it poured without any disturbance leaving a saffron coloured deposit no more than a paint coat thick. I do think that perhaps it could be brewed with half the amount of saffron and still retain sufficient character. I also experimented with one 33cl bottle by adding two strands of saffron to the recipe for Belgian Triple and that too was very pleasant although the taste was nowhere near as pronounced or as coloured. Many thanks again to "phettebs" for providing the recipe.

 

[LeithR]

There's a recipe for Safron Ale HERE