39 replies to this topic

[ChicagoWaterGuy]

Today's brew inspired by Goose Island Sofie Paradisi:

 

5# Pils

3# 2 row

2# wheat malt

1# Vienna

1# flaked barley

 

7g calcium chloride

7g gypsum

7 ml lactic

 

no sparge mash 4 hours at 147F

 

.75 ounces 8% Amarillo @ FWH

1 ounce 8% Amarillo @10

 

Belle Saison yeast

 

Juice and zest of 5 grapefruits added to secondary.

 

 

 

 

[Poptop]

I had my hands on the bottle of Sophie Paradisi but put it down. Maybe I shouldn't have. I like the looks of your recipe here. Have you ever used the Belle Saison? I have a pack waiting for my attention. No recipe yet.

[armagh]

If I were to add the juice of 5 grapefruit, I believe I'd wait until late in secondary when the yeast was done. Depending on how much juice that is volumetricaly, a jolt of ascorbic acid it may affect the ability of the yeast to finish. 

[ChicagoWaterGuy]

If it was a bottle, it might have been regular Sofie. The Paradisi was a draft only one-off. Sofie is good but the Paradisi was barrel aged with grapefruit. It was outstanding IMO. 

 

I've never used the Belle. I got the pack from NHC so I might as well use it. I love 3724, I'm hoping the belle is at least half as good.

If I were to add the juice of 5 grapefruit, I believe I'd wait until late in secondary when the yeast was done. Depending on how much juice that is volumetricaly, a jolt of ascorbic acid it may affect the ability of the yeast to finish. 

That's the plan. I might even just add it to the keg with the zest. I have a few kegs set up with sure-screens.

[darkmagneto]

I made a Grapefruit Saison about 3 years ago.  I used the ratio of 1 Grapefruit per gallon and thought that it was a little under-stated.  However, I did add everything at flameout, so maybe with the secondary addition you will have the grapefruit shine through better.  Zesting the fruit then juicing them was what I did also.  My kitchen smelled amazing!

[ChicagoWaterGuy]

I made a Grapefruit Saison about 3 years ago.  I used the ratio of 1 Grapefruit per gallon and thought that it was a little under-stated.  However, I did add everything at flameout, so maybe with the secondary addition you will have the grapefruit shine through better.  Zesting the fruit then juicing them was what I did also.  My kitchen smelled amazing!

Thanks dark. I'll bump it up then. I really want the grapefruit to pop.

[Poptop]

I'm thinking that some Nelson Suavin might add a nice hop flavor to the grapefruit. Not much that's for sure...

[denny]

Make sure the people you serve this to know that there's grapefruit in it.  Many people (like me) cannot have grapefruit due to it's interaction with some meds.

[ChicagoWaterGuy]

Make sure the people you serve this to know that there's grapefruit in it.  Many people (like me) cannot have grapefruit due to it's interaction with some meds.

I'll put a warning on my beer: "DO NOT TAKE DRUGS WHILE DRINKING THIS BEER!!!" 

[mabrungard]

I've used the Belle Saison yeast and like it. It does not produce much an earthiness that I expect from a Saison yeast, but it does have some light Belgian phenols and is relatively clean when fermented at 70F. I did have to push it to 80F in the late ferment to keep it going in a 9% beer, but it did attenuate down to 0.998. I think it would be a great Belgian Pale Ale yeast. 

[Poptop]

This is good to know. For a 9% did you use a couple packs? Did you make a starter with this dry yeast?

[ChicagoWaterGuy]

I'm only making a 1.055 beer, shooting for 6.5% abv. I'd like it to finish around 1.005, hopefully the wheat and flaked barley will keep it above 1.000. I plan on starting it out at 68F and ramping it up to 80ish. 

[realbeerguy]

I've used just the zest with WLP560 @ 90dfF.  Sorachi Ace upfront, Saaz @ 10 min.  Nice citrus/pepper finish.  No worry about mixing with the meds.

[MyaCullen]

Make sure the people you serve this to know that there's grapefruit in it.  Many people (like me) cannot have grapefruit due to it's interaction with some meds.

same here

[neddles]

Grapefruit 45, Colt 45, seems like there should be a good name for this beer somewhere in there. Anyways CWG, semi-related question... How do you maintain that mash temp for 4 hrs. Is it in a cooler with just some minor cooling over that time period?

[MyaCullen]

Grapefruit 45, Colt 45, seems like there should be a good name for this beer somewhere in there. Anyways CWG, semi-related question... How do you maintain that mash temp for 4 hrs. Is it in a cooler with just some minor cooling over that time period?

was wondering the same

[ChicagoWaterGuy]

Grapefruit 45, Colt 45, seems like there should be a good name for this beer somewhere in there. Anyways CWG, semi-related question... How do you maintain that mash temp for 4 hrs. Is it in a cooler with just some minor cooling over that time period?

Cooler with a blanket over the top. I loose a few degrees. It doesn't worry me and the beers come out fine.

[MyaCullen]

Cooler with a blanket over the top. I loose a few degrees. It doesn't worry me and the beers come out fine.

no biggie really, probably makes for a highly fermentable wort, I assume you do this for convenience

[ChicagoWaterGuy]

no biggie really, probably makes for a highly fermentable wort, I assume you do this for convenience

All my beers finish where they are supposed to. Completely for convenience. I dough in at lunch and run off after work. I've been pitched, cleaned up and put away by 730 on a weekday.

[ChicagoWaterGuy]

The Belle Saison took off like a monster, big krausen after a few hours. The carboy was filled up to about the shoulders. Luckily I added a few drops of fermcap or it would have been a mess.