Description:

Light body, sweet/tart finish that complements the very subtle anise flavor. The anise, ginger and fruity aromas were noticeable but black pepper was not detected. Well-balanced hop bitterness. Dry-hopping provided a subtle EKG aroma/flavor.

Ingredients:

• 15.00 gal - Davis, CA R.O. water (Water)
• 10.00 ml - Lactic Acid (Mash 60 min) (Misc)
• 15 lbs - Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 3 lbs - Vienna Malt (4.0 SRM) (Grain)
• 2 lbs - Wheat, Flaked (1.6 SRM) (Grain)
• 1 lbs - Caramel/Crystal Malt - 10L (10.0 SRM) (Grain)
• 4.0 oz - Chocolate Malt (350.0 SRM) (Grain)
• 1 lbs - Sugar, Table (Sucrose) (1.0 SRM) (Grain)
• 3.0 oz - Williamette [5.0%] - Boil 100 min (Hops)
• 0.05 oz - Irish Moss (Boil 15 min) (Misc)
• 1.0 oz - Goldings, East Kent [4.8%] - Boil 5 min (Hops)
• 0.50 g - Ginger Root (Boil 0 min) (Misc)
• 15.00 - Black Peppercorns (Boil 0 min) (Misc)
• 0.20 g - Anise, Star (Boil 0 min) (Misc)
• 1 pkgs - Belgian Saison I Ale (White Labs #WLP565) (Yeast)
• 2 lbs - Honey (1.0 SRM) (Grain)
• 0.5 oz - Goldings, East Kent [4.8%] - Dry Hop 3 days (Hops)

Additional Instructions

Boil: 120 Minutes

Beer Profile

Original Gravity: 1.051 (12.6° P)
Final Gravity: 1.012 SG (3.0° P)
Alcohol by Vol: 5.2%
Color SRM: 9.4  Color Sample 
Bitterness IBU: 36.4
Recipe Type: all-grain
Yield: 10.00 US Gallons

Source: Warren Place