[homoeccentricus]

I just read in Experimental Homebrewing  Drew's Saison Sangreal. He adds 3 liters of orange juice to the 5 gallons of beer after first fermentation. Has anyone actually tried this? Looks like an awful lot of juice...

So, to be slightly back on track, if I may, no one has tried to make Saison Sangreal?

[dbeechum]

So, to be slightly back on track, if I may, no one has tried to make Saison Sangreal?

I have - it was awesome.

[homoeccentricus]

So, to be slightly back on track, if I may, no one has tried to make Saison Sangreal?

I have - it was awesome.

Hm, I was looking for independent corroboration. I'll have to do with you then 

[homoeccentricus]

So, to be slightly back on track, if I may, no one has tried to make Saison Sangreal?

I have - it was awesome.

Hm, I was looking for independent corroboration. I'll have to do with you then 

Haha, just kidding. Will probably brew this in a couple of weeks, when Sicilian blood oranges are at their peak...
I mean it,, the best thing I ever had in my entire life was fresh blood orange juice in Feb-March in Ferrara, Italy. Drank gallons. The Italians know to keep the best of everything for themselves.

[dbeechum]

The recipe was formulated for the Moro's we see here in SoCal. If the sicilian's you're using are the Sanguinello variety then I suspect the substitution will be straightforward. If you're using Tarocco oranges, from my quick reading, you'll get less color and less bitterness, but I think you'll be fine on the first pass.

(FWIW, I used that much Moro juice cause I had it on hand after I got the oranges for a steal and I was really trying to get a deep color. The beer ended up being the color of a good blood orange soda so an obvious pink.)

[homoeccentricus]

The recipe was formulated for the Moro's we see here in SoCal. If the sicilian's you're using are the Sanguinello variety then I suspect the substitution will be straightforward. If you're using Tarocco oranges, from my quick reading, you'll get less color and less bitterness, but I think you'll be fine on the first pass.

(FWIW, I used that much Moro juice cause I had it on hand after I got the oranges for a steal and I was really trying to get a deep color. The beer ended up being the color of a good blood orange soda so an obvious pink.)

There's no label on the oranges, but at the look of it they are Tarocco. Not very bloody. I would prefer Moro or Sanguinello, but I'm an organic sucker, and not sure whether I can find any other type.