Forbidden Fruit

[Asher]

Thanks Tangent

But what about in the AABC Style Guide? ... thats when it a bit harder to figure out...

Asher for now

 

[Kieren]

Don't forget the spicing of corriander!

 

[Doogiechap]

The recipe looks inspiring to me GMK
I was just wondering what 6 UNITS of oak equated to in grams ??
Cheers
Doug

I brewed the G&G recipee as my mate wanted to.
Never Again.
Here is mine based on the beer captured recipe.
For Beer Captured - omit teh Caramunich, wheat and oats.

Hope it helps.
PM me with your e-mail address and i can post you the .rec file.

BC Forbidden Fruit

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 8.24
Anticipated OG: 1.092 Plato: 22.01
Anticipated SRM: 15.0
Anticipated IBU: 25.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
77.1 6.35 kg. Pilsener Great Britian 1.036 2
2.1 0.17 kg. Weyermann Caramunich I Germany 1.036 51
2.7 0.23 kg. Weyermann Caraaroma Germany 1.034 178
1.2 0.10 kg. Melanoidin Malt 1.033 35
1.8 0.15 kg. Weyermann Pale Wheat Germany 1.038 2
2.4 0.20 kg. Flaked Oats America 1.033 2
1.7 0.14 kg. Weyermann Caraamber Germany 1.037 36
4.9 0.40 kg. Candi Sugar (clear) Generic 1.046 1
6.1 0.50 kg. Golden Syrup Generic 1.036 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Styrian Goldings Pellet 5.25 5.6 62 min.
15.00 g. Wye Challenger Pellet 7.50 11.9 61 min.
25.00 g. Styrian Goldings Pellet 5.25 6.9 15 min.
10.00 g. Styrian Goldings Pellet 5.25 0.7 3 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
6.00 Unit(s)Oak Pieces - USA Toasted/Roast Other 90 Min.(boil)
5.00 gm Corriander Seed Spice 15 Min.(boil)
0.00 Oz Irish Moss Fining 15 Min.(boil)
10.00 gm Bitter Orange Peel Spice 15 Min.(boil)
5.00 gm Bitter Orange Peel Spice 3 Min.(boil)


Yeast
-----

WYeast 3463 Forbidden Fruit

 

[GMK]

OK - i am brewing another 40ltr batch of this on saturday.
Doing the Beer Captured Recipe.

Can someone suggest a suitable water profile to use.
I am starting with Rain water.

Beer Captured recommends Soft - so what water profile should i use.

TIA - Thanks In Advance

 

[Gulf Brewery]

Beer Captured recommends Soft - so what water profile should i use.

GMK

If it says soft water and you are starting from rain water, then just add gypsum (food grade, naturally) to your water for the yeast to be happy. If you have some brewing software, just work out the water profile to be about 50 to 60 ppm of Ca and all will be happy. The software will give you the amounts to add to the mash and sparge waters.

Cheers
Pedro

 

[sstacey]

Does anyone else find Forbidden Fruit to be an overly astringent beer?
For this reason it is one of my least favourite Belgiums. Though, by the time I get to the end of the glass the alcohol has kicked in and I find the astringency adds a nice complexity. Problem is that it takes to the end of the bottle to get there. I prefer other Belgiums like Westmalle and Achouffe's La Chouffe and Mc Chouffe.

I think that Hoegaarden must be doing something weird with the pH of their mash (possibly high), which might bring out the astringency from their hops. Just speculation.

I have never heard anything about astringency in reviews, just wondering if I'm the only one to notice this or if other people have noticed it?

 

[GMK]

I prefer other Belgiums like Westmalle and Achouffe's La Chouffe and Mc Chouffe.

I also like Westmalle especially the Trappist Tripel..

Will need to find a recipe for this one day as well.

 

[Oblomov]

One guy one a dutch/belgian brewing site claimed that he did a Hoegaarden brewery tour about 25 jears ago. He saw liquorice in their spice room, asked Pierre Celis ("Mr. Hoegaarden") about it and was told Hoegaarden used it in their Verboden Vrucht.

The guy also claims to have used sweet liquorice in a batch with good results; it gave a "nice deep taste".

 

[3GumsBrewing]

So has anyone come up with a close enough recipes yet?
Drinking a couple as I type ($3.50 each at Dan Murphy's Eastwood)
It is sensational. Am getting right into Belgians after being on a APA kick for so long!

Cheers
DK

 

[Doogiechap]

So has anyone come up with a close enough recipes yet?
Drinking a couple as I type ($3.50 each at Dan Murphy's Eastwood)
It is sensational. Am getting right into Belgians after being on a APA kick for so long!

Cheers
DK

I was pretty impresed with GMK's recipe earlier in this thread. I did a direct comparison and color was spot on. I neglected to add the oak and think it would have helped nail the complexity. Perhaps mashing a bit lower would have given some more dryness that was missing. I will definately be doing this one again.
Cheers
Doug

 

[3GumsBrewing]

I was pretty impresed with GMK's recipe earlier in this thread.

Perfect, thanks Doug. I always like to get a few opinions before trying a new recipe.

Cheers
DK