Mon, 02/15/2016 - 21:16 — Drew Beechum
Continuing our newish tradition of creating a thank you beer for the judges of our Mayfaire competition - this year the club decided to make a Saison with a "Maltese" twist. This beer is based on an Easter Maltese dessert called figolla - a buttery citrus infused cake/cookie filled with marzipan. To make this Saison we're starting with a basic grain bill with a little "baked crust" of the biscuit. The aroma is boosted with the zest of lemon and Moro Blood Oranges (closer to an Italian/Maltese orange). We'll be adding almonds - details to follow!
We're also happy to have some fun with this one and we'll be canning it via the Beer Monks Mobile Canning crew here in SoCal. (http://beermonks-socal.com/)
Brewed By:
Drew Beechum, Kent Fletcher, John Aitchison, Ed Kochanowski, Andy Ziskin
Brew Date:
02/13/2016
Brew Type:
Beer Styles:
Recipe Category:
Batch Size:
40.0 gallons
Boil Time:
90 minutes
Original Gravity:
1.057 O.G.
Final Gravity:
1.009 F.G.
ABV:
6.4% ABV
IBUs:
26.0 IBUs
SRM:
7.0 SRM
Malt/Grain/Sugar/Extract:
55 lbs Weyermann Pilsner
12.5 lbs Weyermann Munich
12.5 lbs Thomas Fawcett Oat Malt
5.0 lbs Dingeman's Caravienne Malt
2.5 lbs Dingeman's Biscuit Malt
Mashing Instructions:
Single Infusion Malt 148F for 60 minutes
Mashout at 168F for 20 minutes
Hops:
3.3 oz Magnum 12.9%AA 60 minutes
2.0 oz Crystal 4.2%AA 5.0 minutes
Extra Ingredients:
4 lemons, zested
8 Moro blood oranges, zested
1/2 gallon - Moro Blood Orange Juice
Almonds - 1.9 ml Olive Nation Extract per gallon added at kegging.
Yeast:
Wyeast 3711 French Saison
Comments
Hi Drew
This recipe brought a smile, I saw it first in this month's Beer Advocate. I am Maltese (live in the US) and every Easter we still make figolla. One other ingredient which could be added to the recipe would be orange blossom water (ilma zahar) which is traditionally used in making figolli. Not sure of the final effect on the taste; it's just a thought. I look forward to brewing this.
I have a 6 gal carboy setup for my primary - would halving all the recipe ingredients affect the final product? Also when are the hops added? Are the extra ingredients added at the time of the secondary fermentation?
Thanks
Steve