Fruit Beer Kumquat "Saison"

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deadwolfbones

Well-Known Member
Joined
Jan 20, 2017
Messages
1,292
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1,133
Location
Bend
Recipe Type
All Grain
Yeast
WLP644 Sacc Trois
Yeast Starter
Nah
Additional Yeast or Yeast Starter
Nope
Batch Size (Gallons)
3
Original Gravity
1.055
Final Gravity
1.007
Boiling Time (Minutes)
90
IBU
26
Color
Golden
Primary Fermentation (# of Days & Temp)
7 Days @ 72-82F
Secondary Fermentation (# of Days & Temp)
3 Weeks @ 68F
Tasting Notes
Like a dry, tart white wine (Cava?). Huge citrus nose, beautiful wine-like taste.
This one was pretty simple, and easily the best beer I've made yet. A lotta pils, a little wheat, and a ton of backyard kumquats.

-5lb German pilsner malt
-1lb Red wheat malt
-10g Magnum (pellets, 11% AA) at 60 minutes
-6.5lb whole washed and frozen kumquats, added to secondary
-1 packet WLP644 Sacc Trois yeast

1. Mash at 148 for 75 minutes.
2. Boil 90 minutes.
3. Pitch yeast at 72F and let free-rise or gradually step up to ~80F over the course of a few days. Primary should be finished within a week.
4. When you hit terminal gravity, add the frozen kumquats to the secondary (I prefer a bucket or wide-mouth fermenter for ease of cleaning) and rack the beer on top.
5. Let age on the kumquats for three weeks.
6. Package, carbing high (~3vols).

Water profile: I do BIAB and use RO, adding salts and acid to the mash. I used 1.5g Gypsum and CaCl and 0.5tsp lactic acid in 4.5gal of water for this particular batch.
 

Catoshy

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Where do you live? Just curious since I have been interested in some backyard citrus of my own. I'm in a bit of a chilly place, so any potential options are limited.
 
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deadwolfbones

deadwolfbones

Well-Known Member
Joined
Jan 20, 2017
Messages
1,292
Reaction score
1,133
Location
Bend
Where do you live? Just curious since I have been interested in some backyard citrus of my own. I'm in a bit of a chilly place, so any potential options are limited.
Hey, sorry, just saw this. When I made this beer I lived in the Los Angeles area (sort of near Pasadena). Now I'm up in Bend, Oregon, and I definitely couldn't source the kumquat's I'd need to make this. Luckily, the girlfriend's parents still live in LA, so I can get them when I go back!
 
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