Grapefruit Honey Ale using La Vermontoise Saison yeast (harvested),Grapefruit, Honey, and Columbus, Amarillo, and locally grown Northern Brewer and Cluster hops (and lastly Amarillo dry hops). Brewed on the day of the Jewish New Year (Rosh Hashanah), coincidentally, and grapefruit and honey are traditional to have on the holiday, so thus this is named Renewal Ale.
Fermentables
16% - Maris Otter Pale - UK
1
38
3
Mash
16% - Pale Ale - BE
1
38
3
Mash
8% - Victory Malt - US
0.5
34
28
Mash
8% - Crystal 15L - CA
0.5
34
15
Mash
8% - Crystal 30L - UK
0.5
34
30
Mash
8% - Munich Light - DE
0.5
37
6
Mash
8% - Torrified Wheat - US
0.5
36
2
Mash
8% - Malted Oats - US
0.5
37
1
Mash
4% - Rice Hulls - US
0.25
0
0
Mash
8% - Belgian Clear Candi Sugar - BE
0.5
36
7
Late
8% - Honey - US
0.5
35
3
Late
Hops
Columbus
0.5
Pellet
FirstWort
60 min(s)
15
49.9
Cluster
0.5
Leaf
FirstWort
60 min(s)
7
21.2
Columbus
0.5
Pellet
Boil
0 min(s)
15
0.0
Amarillo
0.5
Pellet
Boil
0 min(s)
9
0.0
Amarillo
0
Pellet
FlameOut
0 min(s)
9
0.0
Northern Brewer
0.5
Pellet
FlameOut
0 min(s)
9
0.0
Amarillo
0.5
Pellet
DryHop
0 day(s)
9
0.0
Yeast
Wyeast Belgian Saison 3724
78%
Other Stuff
Yeast Nutrient
1
tsp
Boil
Calcium Carbonate
1
tsp
Boil
Irish Moss
0
each
Boil
Grapefruit peels, dried
4
tbsp
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.60 min. MASH bet. 150-160. 20 min. standing rest.
2.Standard 60 min. Boil.
3.I used Whirlfloc tablet at 15 min. instead of Irish Moss.
4.Dried Grapefruit peel= from 2 grapefruit, about 4 T. at 15 min; Also added 2 tsp. each dried orange lemon peel.
5.Yeast is actually harvested La Vermontoise yeast from Belgium, home cultured over a year.
6.Used 6.5 T. Honey for bottling sugar w 1 c. H2O.
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