Looking to brew a saison. Recipe I have:
-6 lb pilsen light LME
-0.5 lb dextrose
-0.25 lb castle carablonde
-0.5 lb weyermann wheat malt
-0.75 oz NZ hallertau @ 60'
-0.5 oz NZ hallertau @ 5'
-WLP566 Saison II yeast
I want to make it a blood orange saison by adding some Torani blood orange syrup.
1) When do you recommend I add the syrup - at flameout? during the boil? Or wait until primary is finished and rack to secondary over the syrup (as if I was racking over real fruit)?
2) Anyone have any idea how much syrup would be needed to provide a nice, but not overwhelming, flavor? I know SD-SLIM does a blood orange hefe where he adds 8-9oz of the syrup to a bottle of lemonade.
-6 lb pilsen light LME
-0.5 lb dextrose
-0.25 lb castle carablonde
-0.5 lb weyermann wheat malt
-0.75 oz NZ hallertau @ 60'
-0.5 oz NZ hallertau @ 5'
-WLP566 Saison II yeast
I want to make it a blood orange saison by adding some Torani blood orange syrup.
1) When do you recommend I add the syrup - at flameout? during the boil? Or wait until primary is finished and rack to secondary over the syrup (as if I was racking over real fruit)?
2) Anyone have any idea how much syrup would be needed to provide a nice, but not overwhelming, flavor? I know SD-SLIM does a blood orange hefe where he adds 8-9oz of the syrup to a bottle of lemonade.
