Originally Posted by Cugel
Mash @ 150oF for 90 minutes:
10.25 lbs Belgian 2-row pilsner
1 lb Belgian wheat malt
6 oz Belgian Aromatic malt
0.5 oz German Hallertau Hersbrucker @4.2% AA (2.1 HBU) @ 60 mins
0.25 oz East Kent Goldings @ 15 mins
0.5 oz Curacao Bitter Orange @ 15 mins
0.5 tsp crushed Coriander seeds @ 15 mins
0.25 tsp crushsd Grains of Paradise seeds @ 15 mins
1 tsp Irish moss @ 15 mins
1/4 tsp crushsd Coriander seeds @ 5 mins
Wyeast 3463 Forbidden Fruit or Wyeast 3522 Belgian Ardennes
Heat 1 quart each of strawberry and raspberry juice to 160oF for 10 mins. Cool juice to 80oF and pour into secondary.
Add 5 drops of pectic enzyme to juice.
Rack ontop of juice.
Bottle w/ 1.25 cups M&F wheat DME.
Any idea what the fermentation temps/ramp schedule is for this beer? If anyone has actually brewed the recipe, it would be great to get your feedback.
Fantome Saison is one of those mysterious recipes you hear plenty of urban legends about, but little hard facts. For example, it seems every recipe out there calls for fruit juice, despite the fact that Dany Prignon claims that he does not add fruit (juice or otherwise) into the beer. That is a hard reality to swallow, however, because there's more than a hint of strawberry aroma and flavor in that beer. The distinct tartness is also an interesting phenomenon. I've heard rumor of Dany blending with Lambic at bottling, but I have no idea how true that is (I've never read a statement put out from Fantome or Prignon discussing it, anyway).