Bloodthirsty Blood Orange Saison All Grain Beer Recipe Kit
Impaling your senses with complex flavors, Bloodthirsty Saison is a remix of the perennially classic Saison style. A savage dose of blood orange puree adds additional fierce citrus character to complement the estery, spicy and peppery tones spawned by the traditional Saison yeast strain. The result is a fantastically rustic ale featuring a pristine deep golden color, a ferociously brilliant white head, and an unrelenting dry finish.
- Style: Fruit beer (Saison base)
- Fermentation Range: 65 - 78F
- OG: 1.053
- SRM: 5
- IBUs: 25
- ABV: 6.2%
- Complex spicy flavors
- Prominent blood orange
- Medium-light body
- Noticeable ester profile
- Very dry finish
Looking for the Extract Version?
|Total Time to Make||6 weeks|
|Beer Style||Spice or Fruit Beer,Trappist/Belgian Ale|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
I purchased this because a local brewery (Sugar Creek in Charlotte) makes a blood orange IPA they call "Big O." I didn't see a clone of this recipe on at Northern (hint, hint...), but I found this. My son loves Belgium style beers, having spent time drinking them in Belgium. When he tasted this, is said, "Oh Dad, that is a great Belgian.'' The choice of liquid yeast recommended (and purchased from northern brewer was EXCELLENT). As usual I make a BIG 3 liter starter, which I cold crashed and poured of the excess liquid before warming to pitch. (Big starters always win the race to the sugar). When I racked to the secondary fermenter, and added the blood orange puree, it kicked of some more active fermentation for a few days. Very nice. I now have this and the Kama Citra IPA in my Keezer, and they make a very nice contrast with each other. I'd definitely brew this again.
Excellent Saison. Blood Orange purée not overpowering at all. Just a great change of pace from the hop heavy stuff and perfect for the return of warmer days.
Turned out great I would suggest fermenting around 72-75
I can't believe that no one has written a review on this great Saison. Just bottled yesterday and tasting the hydrometer sample was very pleased with the great flavor. My version is a little stronger than the recipe because I had about 4.6 gallons into the fermenter and elected not to top-up.
Wyeast French Saison. 2 weeks primary. Added puree to secondary at racking (very little airlock activity) 3 weeks secondary.
RO water base + 1/4 tsp 10% Phosphoric Acid
1 tsp Calcium Chloride added to mash