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Old 02-14-2012, 03:24 AM   #1
ajbosco
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Oct 2010
Somerville, MA
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Any ideas how to do something similar to this? It's a saison fermented with B.Clausenii and tangello/tangerine juice and zest. I've never used juice before in a beer.

 
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Old 06-21-2012, 02:09 PM   #2
Brkstoutfeind
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Jun 2011
Wayland, MI
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I am going to try something like this soon. I have brewed a few beers with other fruit but never citrus (zest or juice). I was thinking that the best way would be to add the zest at flame out and the juice in the secondary. I would pitch the Brett C with a saison yeast right from the start. I've never actually had the beer though so it's hard for me to guess the grain bill or quantities of fruit. I read on another thread that the base was most likely rahr 2 row. Have you had any luck or brewed this beer yet?

 
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Old 02-23-2013, 09:23 PM   #3
ocluke
 
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Aug 2010
Orange County, CA
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Quote:
Originally Posted by ajbosco View Post
Any ideas how to do something similar to this? It's a saison fermented with B.Clausenii and tangello/tangerine juice and zest. I've never used juice before in a beer.
I have little to add other than when I asked Shaun about using zest in a beer he said "always in the dry hop." So, I would add both the zest and juice in the secondary. I assume the zest and juice are coming from the same fruit, so adding them at the same time makes logistical sense anyway.
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Old 03-26-2013, 06:02 PM   #4
pjdunn11
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Oct 2012
Buffalo, NY
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I experimented with this a little bit. The lesson learned for me, is that the juice will add a significant amount of citric acid, which builds upon the acids created by Brett (brett doesn't make a lot, but some) to make an almost unpleasantly sour beer. I'll be taking another stab at it, but my plan this time around is to adjust the pH of the fruit juice so that it provides flavor and sugar, but only a nominal amount of acid.

As much as he's an artist, Shaun Hill also very well understands the chemistry and science of brewing. I would imagine this is something he's considered.

 
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Old 03-26-2013, 09:00 PM   #5
TNGabe
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Aug 2012
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Necro thread Tuesday!

I'm pretty sure I saw pictures of the HF guys adding citrus to the kettle on the collab with Dany at Fantome. Check their FB page if you're interested.

I know that Gabe Fletcher at Anchorge adds kumquats at flameout for the Galaxy White IPA. I tried a clone, but jumped the gun on kumquat season and had to use an orange.
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Old 04-11-2013, 10:51 PM   #6
awlcordell
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May 2012
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Anyone try this yet ? Results?

Very interested. Tried to email HF about a recipe for it and they wouldn't give anything away.

 
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Old 04-11-2013, 11:53 PM   #7
ocluke
 
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Aug 2010
Orange County, CA
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Quote:
Originally Posted by awlcordell View Post
Anyone try this yet ? Results?

Very interested. Tried to email HF about a recipe for it and they wouldn't give anything away.
I have not yet, but intend to in the next month or so. Shaun is pretty tight-lipped about his recipes. If you ask an intelligent question about a specific process or ingredient, he might reply with something helpful, but if you ask for a clone recipe, you're not going to get it.

I need to correct my previous post above. When I asked Shaun about using zest he said "always fresh zest" and "end of boil," not "always in the dry hop."
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Old 04-18-2013, 08:21 PM   #8
awlcordell
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May 2012
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Any idea on the specific type of citrus used and the barrel used ?

 
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Old 04-19-2013, 01:33 PM   #9
pjdunn11
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Oct 2012
Buffalo, NY
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Tangello/Tangerine juice and zest (see OP). White Wine barrel.

 
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Old 04-19-2013, 03:26 PM   #10
yoitsluke
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May 2012
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Anyone try this

 
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