sumbrewindude
Well-Known Member
- Joined
- Nov 16, 2013
- Messages
- 879
- Reaction score
- 150
- Recipe Type
- All Grain
- Yeast
- Belle Saison Ale, Dry
- Batch Size (Gallons)
- 3
- Original Gravity
- 12.0P
- Final Gravity
- 1.2P
- Boiling Time (Minutes)
- 60
- IBU
- 26.1 T
- Color
- %SRM
- Primary Fermentation (# of Days & Temp)
- 4
- Secondary Fermentation (# of Days & Temp)
- 17
- Tasting Notes
- Tart, hints of orange citrus with a hit of Citra Hops. Far to easy to drink.
Get a lot of requests for this, so here it is - I used Halo's in this recipe:
Spring Tangent - Saison with Tangerines
==================================
Batch Size: 2.975 gal
Boil Size: 3.850 gal
Boil Time: 60.000 min
Efficiency: 77%
OG: 12.0 P
FG: 1.2 P
ABV: 5.6%
Bitterness: 26.1 IBUs (Tinseth)
Color: 5 SRM (Morey)
Fermentables
================================
Name Type Amount Mashed Late Yield Color
Acid Malt Grain 4.000 oz Yes No 59% 3 L
GWM Pilsen Malt Grain 3.000 lb Yes No 80% 1 L
GWM Wheat Malt, White Grain 1.000 lb Yes No 85% 2 L
GWM Munich Malt Grain 4.000 oz Yes No 78% 20 L
Wheat, Flaked Grain 1.000 lb Yes No 77% 2 L
Briess - Chocolate Malt Grain 0.250 oz Yes No 60% 350 L
Total grain: 5.516 lb
Hops
=================================
Name Alpha Amount Use Time Form IBU
Warrior 15.5% 0.125 oz First Wort 60.000 min Pellet 12.2
Citra 12.0% 0.250 oz Boil 20.000 min Pellet 10.4
Citra 12.0% 0.250 oz Boil 5.000 min Pellet 3.4
Citra 12.0% 0.500 oz Dry Hop 4.000 day Pellet 0.0
Misc
=================================
Name Type Use Amount Time
Gypsum Water Agent Mash 0.250 tsp 60.000 min
Tangerine, Zest Other Boil 0.250 oz 5.000 min
Tangerine, sweet Other Primary 8.000 oz PRIMARY FERMENT ONLY
Yeast
=================================
Name Type Form Amount Stage
Danstar - Belle Saison Ale Dry 0.388 oz Primary
Mash
=================================
150F/179F
Notes -
A Gypsum applied to Mash water, Acid malt required for pH on my water, Chocolate malt added only for color to meet guidelines.
Skinned tangerines with no pith diced and pasteurized at 160F for 20min on stovetop with 6oz water, cooled, and pitched immediately to carboy with yeast addition.
After primary ferment drops, rack to secondary away from fruit. Dryhop as normal.
Ferment temp: 75F allowed to rise
Check your tangerines! I used 4 for this, and they were way sweeter than I expected. It really boosted my OG when I put them in the fermenter. Belle Saison is a beast! It will chew down wort to nothing, you are warned!
For reference, my OG ended up being 15.5P after the tangerine addition, but the malt OG was bang on (12.2P). I finished at 7.2ABV
Spring Tangent - Saison with Tangerines
==================================
Batch Size: 2.975 gal
Boil Size: 3.850 gal
Boil Time: 60.000 min
Efficiency: 77%
OG: 12.0 P
FG: 1.2 P
ABV: 5.6%
Bitterness: 26.1 IBUs (Tinseth)
Color: 5 SRM (Morey)
Fermentables
================================
Name Type Amount Mashed Late Yield Color
Acid Malt Grain 4.000 oz Yes No 59% 3 L
GWM Pilsen Malt Grain 3.000 lb Yes No 80% 1 L
GWM Wheat Malt, White Grain 1.000 lb Yes No 85% 2 L
GWM Munich Malt Grain 4.000 oz Yes No 78% 20 L
Wheat, Flaked Grain 1.000 lb Yes No 77% 2 L
Briess - Chocolate Malt Grain 0.250 oz Yes No 60% 350 L
Total grain: 5.516 lb
Hops
=================================
Name Alpha Amount Use Time Form IBU
Warrior 15.5% 0.125 oz First Wort 60.000 min Pellet 12.2
Citra 12.0% 0.250 oz Boil 20.000 min Pellet 10.4
Citra 12.0% 0.250 oz Boil 5.000 min Pellet 3.4
Citra 12.0% 0.500 oz Dry Hop 4.000 day Pellet 0.0
Misc
=================================
Name Type Use Amount Time
Gypsum Water Agent Mash 0.250 tsp 60.000 min
Tangerine, Zest Other Boil 0.250 oz 5.000 min
Tangerine, sweet Other Primary 8.000 oz PRIMARY FERMENT ONLY
Yeast
=================================
Name Type Form Amount Stage
Danstar - Belle Saison Ale Dry 0.388 oz Primary
Mash
=================================
150F/179F
Notes -
A Gypsum applied to Mash water, Acid malt required for pH on my water, Chocolate malt added only for color to meet guidelines.
Skinned tangerines with no pith diced and pasteurized at 160F for 20min on stovetop with 6oz water, cooled, and pitched immediately to carboy with yeast addition.
After primary ferment drops, rack to secondary away from fruit. Dryhop as normal.
Ferment temp: 75F allowed to rise
Check your tangerines! I used 4 for this, and they were way sweeter than I expected. It really boosted my OG when I put them in the fermenter. Belle Saison is a beast! It will chew down wort to nothing, you are warned!
For reference, my OG ended up being 15.5P after the tangerine addition, but the malt OG was bang on (12.2P). I finished at 7.2ABV