Orange Saisonsicle Recipe

I really like the idea of milkshake style beers. They usually incorporate lactose (milk sugar), vanilla, and some fruit. There are plenty of these kinds recipes on the net for IPAs & ales, but I haven’t seen many for saisons. They exist, but it looks like only a handful of breweries have attempted them. My turn! So I set out to brew an orange creamsicle/milkshake “style” saison (like the ice cream bars).

zestI usually use Belgian pilsner malt as my saison base, but I wanted this beer to have more complexity so I used a pilsner, 2-row, and Maris otter mix. I then added white wheat and flaked oats for body and mouthfeel, and a bit of Vienna malt.

To get my orangey orange on, I used the zest of two oranges and dried sweet orange peel in the boil.

When this beer is done fermenting I will rack it onto the two oranges I zested (chopped & frozen), and 2 vanilla beans. To prep the vanilla beans I split them, scraped out the goodness, cut them in half, and soaked them in 1 oz of Titos vodka.

Orange Saisonsicle

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 60 min 20.04 IBUs 5.43 SRM 1.073 1.015 7.64 %

Fermentablesgrain

Name Amount %
Belgian Pilsner Malt 3 lbs 35.3
Rahr 2 Row 2 lbs 23.5
English Maris Otter 1 lb 11.8
White Wheat Malt 1 lb 11.8
Flaked Oats 1 lb 11.8
Vienna Malt .5 lb 5.9

Hops

hops

 

Name Amount Time Use Form Alpha %
Casscade .5 oz 45 min Boil Pellet 7.2

Other

nilla
Vanilla beans soaking in vodka
Name Amount Time Use Form
Dried orange peel 6 g 15 min Boil Spice
Lactose 6 oz 15 min Boil Non-fermentable sugar
Cara Cara orange zest 14.7 g 5 min Boil Spice
Cara Cara Oranges 2 each 7-14 days Secondary Fruit
Vanilla Beans 2 each 7-14 days Secondary Spice

yeast

Yeast

Name Lab Attenuation Temperature
Belle Saison Lallemand 85%+ 59°F – 95°F

Mash

Step Temperature Time
Mash 154°F 50 min

Fermentation

Step Time Temperature
Primary TBD ~80 (heating pad)
Secondary 7-14 days Ambient

refractometer

Notes

Brewed: 8/26/18 | OG: 1.074

Water: Minneapolis tap water.

70% efficiency | Mash ph adjusted to 5.2 | whirfloc/yeast nutrient @15

No tasting notes, shit was dumped.

 

Blue Saison w/ Dragonfruit

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).

Butterfly Pea FlowersSo 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.Blue saison

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.dragonfruit

 

 

 

 

 

6 days later the FG was down to 1.001 (quite dry), so I bottled. Tasting notes to follow.

hydrometer

Notes

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.

 

 

Hockeytime Pale Ale Recipe

I’ve brewed a good amount of pale ales and they’ve come out really well (one of them got me a medal). This brings me to a new recipe I created for my hockey team (I play once a week in a league). I made a clean, drinkable pale ale in January and it was a hit, that was where I started. I got the idea for the victory malt addition while looking at AHA recipes.  It’s a biscuit style malt with, “toasty, biscuity, baking bread, nutty, clean” flavors, “with an aroma of baking bread” per Briess. Now i wish i used more!

Victory Malt Average Sensory Profile

 

Hockeytime Pale Ale

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 60 min 64.95 IBUs 10.23 SRM 1.058 1.015 5.75 %

Fermentablesgrain

Name Amount %
Rahr Pale Ale Malt 5 lbs 72.7
Crystal 40L 12 oz 10.9
Red Wheat 8 oz 7.3
Briess Victory Malt 5 oz 4.5
Flaked Oats 5 oz 4.5

Hops

Name Amount Time Use Form Alpha %
Co2 Hop Extract 2 ml 60 min Boil Extract 20
Citra 1 oz 5 min Boil Pellet 13.8
Citra 1 oz 30 min Steep/Whirlpool Pellet 13.8
Vic Secret .5 oz 30 min Steep/Whirlpool pellet 15.5
Vic Secret .75 oz 4 days Dry Hop Pellet 15.5
hop extract
Co2 hop extract

Yeast

Name Lab Attenuation Temperature
Dennys Favorite 50 Wyeast 74-76% 60°F – 70°F

dennys fav

Mash

Step Temperature Time
Dough In 139°F 10 min
Mash 152°F 50 min

Fermentation

Step Time Temperature
Primary TBD 65°F

fermentor

 

Notes


Brewed 8/22/2018 | OG: 1.048 | Dry hop: 8/26/18

Water: Minneapolis tap water.

Chilled to 150 and held, steeped hops for 30 mins.

70% efficiency | Mash ph adjusted to 5.2 | whirfloc/yeast nutrient @15

Tasting notes here.