# Dune Pepper Ale

A blond ale brewed with *Alnus viridis subsp. crispa* (aulne crispé) catkins.

Brewed as the first beer of a parti-gyle comprised of:

1. Dune Pepper Ale
2. Kveik Saffron Ale

## Ingredients

### Fermentables

| Name                                    | Amount      |
|---------------------------------------- |------------ |
| Canada Malting Superior Pilsen Malt     | 5 kg

### Hops

| Name            | Amount  | Form      | Use           |
|---------------- |-------- | --------- | ------------- |
| Chinook         | 25 g    | Leaf      | Boil, 60 mins |
| Chinook         | 25 g    | Leaf      | Boil, 30 mins |
| Chinook         | 25 g    | Leaf      | Boil, 10 mins |
| Cascade         | 15 g    | Leaf      | Dry Hop       |

### Yeast

| Name                                           | Code    |
| ---------------------------------------------- | ------- |
| Escarpment Krispy Yeast (2/3)                  | N/A     |

### Other

| Name                                      | Amount  | Use                  |
| ----------------------------------------- | ------- | -------------------- |
| Dune Pepper, crushed                      | 30g     | 2nd fermentation     |

## Brewing Steps

### Mash

* Amount: 25L
* Time: 60 mins
* Strike Temperature: 72°C
* Target Temperature: 67°C

### Boil

* Amount: 21L
* Time: 90 mins

## Notes

This type of malt is more susceptible to DMS and the mash needs to undergo a
vigorous boil.

The carboy is topped off with however much water needed to reach a good level,
as we're not aiming for a strong beer.

Since we're using a Kveik Ale, we're dividing the package 2/3 | 1/3 for the
parti-gyle, as the second beer is made in an 11L carboy.

Added the spices and hops on 2021-11-28.

Bottled on 2021-12-05.

Opened the first bottle on 2021-12-16. Slightly sweet, the spice comes out well
without being overpowering. The cascade dry hop matches the taste profile well
and overall, it's a great beer. Would brew again this way.