# Kveik Saffron Ale

A blond ale brewed with saffron.

Brewed as the second 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           |
|---------------- |-------- | --------- | ------------- |
| Williammette    | 25 g    | Leaf      | Boil, 60 mins |
| Centennial      | 21 g    | Leaf      | Boil, 30 mins |
| Cascade         | 15 g    | Leaf      | Dry Hop       |

### Yeast

| Name                                           | Code    |
| ---------------------------------------------- | ------- |
| Escarpment Krispy Yeast (1/3)                  | N/A     |

### Other

| Name                                      | Amount  | Use                  |
| ----------------------------------------- | ------- | -------------------- |
| Saffron                                   | 0.5g    | 2nd fermentation     |

## Brewing Steps

### Mash

* Amount: 17L
* Time: 60 mins
* Strike Temperature: 72°C
* Target Temperature: 67°C

### Boil

* Amount: 12L
* Time: 90 mins

## Notes

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

Since this is the end of the parti-gyle, we can sparge until we reach a good
level, as we're not aiming for a strong beer.

The Saffron needs to be crushed in a mortar and pestle, and then infused in hot
(but not boiling) water for 15 minutes before being added to the carboy.

Added the saffron water and the hops on 2021-11-28.

Opened the first one on 2021-12-20. Not carbonated enough, but there's
definitively enough saffron. Maybe a little too bitter?