I was brewing a simple beer (my 3rd sour) to rack on a yeast cake from my first sour and had an extra gallon of wort. That gave me some room to experiment (muhaha).
So I’d gotten some Organic Dried Butterfly Pea Flowers from Amazon a few months back and I wanted to give em’ a whirl. They’re from Southeast Asia and people make blue herbal tea with them. I went a bit extreme on this recipe with 1 oz, but damn. that color!
Most places I’ve seen describe it as “earthy.” Bon Appetit describes the taste as “earthy and woody—more similar to a fine green tea.” I like green tea and saisons are generally, earthy. More on that later.
The beer’s OG was 1.044 and I racked the 1 gallon of wort onto 1 oz of butterfly pea flowers into a 1 gallon carboy. I was pitching a slurry of WLP4021 into the sour so i saved some for this. 2 days into fermentation I added 2.76 oz of honey which took the OG up to 1.052.
8 days later, the beer had gone down to 1.006.
I then racked the beer onto 2 dragon fruit (white flesh). To prep the fruit I scooped out all the flesh, put it in the freezer bag, mashed it up (by squeezing), and froze it for a few days. Freezing fruit creates ice crystals which puncture or break down the cell walls, which allow maximum extraction of flavor & sugar (fruity goodness). Read more about it here.
6 days later the FG was down to 1.001 (quite dry), so I bottled. Tasting notes to follow.
Brewed: 8/10/18 | Honey: 8/12 | Fruited: 8/18 | Bottled: 8/24/18
OG: 1.052 | FG: 1.001 | ABV: 7%
*+1 ABV for fruit addition.
Tasting notes here.