3 gal batch (3.25 into carboy, less one quart trub), split four ways (3 quarts each) after primary fermentation, with different smoked fruit in three of the four secondary one gallon jugs (fourth is unfruited base/control beer). Peaches, pineapple, and sliced oranges, each smoked/grilled in my smoker (200° for about 30 minutes. Do peaches halved, cut side down. Flip pineapple and orange slices halfway). Use about 1-2 lbs fruit per gallon.
Barke Pilsner malt used, but not in database.
Ferment cool at 64° for first two days, then let free rise after that into the 70s or low 80s.
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Last Updated: 2020-06-01 20:10 UTC
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NEW Water Requirements:
Smoked Fruit Saison
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Water Requirements:
Smoked Fruit Saison
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Recipe Cost
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Cost $
Cost %
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Steeping Grains (Extract Only)
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Hops
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Yeast
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