Saturday, 21 May 2011

Jaggery and Saffron Belgian Triple

Edit:  This looks like a failure at this point.  I do not encourage anyone to replicate this.

I got the idea for this beer from Randy Mosher's Radical Brewing and combining that with DKershner's Triple Blonde as the base.

For those who haven't seen these spices before:
If you are looking to copy this recipe, please use cane sugar based version of Jaggery, not the palm sugar variant.  My original recipe had the Jaggery at 500grams but I decided to roll it back a bit as I was brewing.

Now to the recipe

Jaggery and Saffron Belgian Triple - aka "The Darjeeling Limited"

1.4Kg Sorghum Syrup @ 60 minutes
250g Jaggery @ 60 min
250g Glucose Syrup (corn based) @ 60 min
21g Pearle Hops @ 60 min
7g Pearle Hops @ 30 min
30g Saaz Hops @ 15 min
1tsp Yeast Nutrient @ 15 min
1g Saffron (that has been soaking) @ 15 min
1.4Kg Sorghum Syrup @ 60 min
*** Cold Crash ***
Top up in fermenter to 21L
1 x S-33 Fermentis Belgian Yeast

OG:  1050
Est ABV:  5 - 5.5%

IPA update:
Yesterday I dry hopped the Centennial IPA with 10g of Centennial Hops.  Very much looking forward to this beer.

Honey Ale update:
I tried one of the Honey Ale bottles yesterday.  Still has more carbonation to happen but the initial taste on this is great.  It is sweet with a strong flavour of honey, but I expect both of these features to reduce as the bottle fermentation takes place.

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