Anyone try brewing this? Recipe seems fairly straight-fwd…Im curious about doing it without the ‘secret ingredient’ (such a non-brewer hollywood concept) of blood orange. You can get flavoring or sterilized puree but Id rather not. Anyone done this or bought the beer itself ots?
Fermentables: 9 lbs Pils Malt, 2 lbs Weyermann Wheat Malt, 1 lb flaked oats, 1.2 lb Vienna malt
Hops: 1.4 pellet Slovenian (“probably bobek”) @ 60 mins, 2.4 oz whole Czech Saaz @15 mins,
Yeast: Belgian saison (wyeast 3724), French Saison (wyeast 3711)
Mash in at 151/152
Primary ferment 10 days
“5 gallon batch gets you around 7% ABV 34 IBU, 10 gallon batch is a sessionable 4% ABV 22 IBU”