1. oz Magnum (12.9%) for 60 min
2.0 oz Hallertau Sapphir (Organic) (4.4%) for 10 min
5.0 gallons of the batch got a tincture of: (approx 1.5 tsp of each)
Crushed Chile Peppers
Lime Zest (2 limes)
Sun dried Tomatoes (not the oil packed variety!)
The tincture was vodka based (3/4 cup), spices soaked for 1 week and filtered twice through a coffee filter. The tincture was then added at kegging.
WLP568 - Saison Blend - pitched into the piece that became "Saison Guacamole"
WLP566 - Saison II - pitched into the piece known as "Alligator Pear Saison"