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Beermosa

01/31/2011

Sure,  you've had a Mimosa, but have you ever had a Beermosa?? Well neither had the MoreBeer! crew until the 2011 National Homebrewers Conference in San Diego.  It was Saturday morning, the morning after the MoreBeer! sponsored Club Night, and everyone was a little worse for the wear.  We were up till 3:00AM or later (David Wonder), first putting stuff away from Club Night, and then later beating Wyeast in Beer Pong. Such is the job of a MoreBeer! employee. Anyways, Saturday morning we were back at our booth with dark circles under our eyes and black coffee in our hands. All of the company booths at this event are located in the Hospitaility Suite where the Clubs are also pouring beer throughout the day. 

The GEBL Club (Great Everett Brewer's League) was on the clock and amazingly they showed up!  They set up and started pouring. Diehard homebrewers/beer drinkers started to line up at 9:00AM in the morning to taste. Soon we started to hear a buzz in the room and noticed that several people were holding glasses of orange beer, like flourescent orange beer.  Hmmm.... what is that?  A Beermosa?  Never heard of it.  Have a taste?  Wow, it does taste like a Mimosa, but richer.  What is it?  A Belgian Triple with Tang!  Holy crap, did not expect that.

Well, the MoreBeer! crew set down their coffee, had a beermosa, rubbed our eyes, and got back to work talking homebrewing. For the next hour everyone was talking about the Beermosa, recommending their friends to try it, and the whole room took on a great energy. So we send out a personal thanks to the GEBL club for making that Saturday morning a little more fun! 

Whenever we taste something totally unique and out of the ordinary we think about including it in our Signature Series of unique recipe kits designed by World Class Homebrewers.  At the show we talked with Dan Hansen, president of GEBL, and later followed up with a quick interview.  We learned that the Tang was added on site and so we think it is better as a how-to than as an actual kit for sale. What follows is the story Dan told us of how the Beermosa came to be:


"Believe it or not, we didn't go in with intention of serving this as one of our concoctions. Eric Rhoades of our club, Greater Everett Brewer's League (GEBL), likes to serve carbonated tang at club beer events. After pounding your pallet with IPA's, he finds it a refreshing twist on drinking a few glasses of water. We made up a keg of tang figuring it would be a good for the morning shift. A lot of us were fighting the hair of the dog after a great club night. As we were sitting there getting ready to serve, I recalled having a beermosa at Snooze in Denver for breakfast at GABF. They server theirs with fresh orange juice and New Belgium Trippel. Being the ingenious ones we are, we gave it shot with 1:4 parts tang to Tripel. It instantaneously became a hit throughout the conference and we killed the keg of Tripel in less than hour. We ended up finish the shift with German Hef and Tang which is okay, but the trippel is much better.

So the Belgian Tripel recipe is  based on Jamil's Brewing Classic Styles"


The following is the ProMash Recipe used to make the Trippel

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

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.75
Anticipated OG: 1.061 Plato: 14.9
Anticipated SRM: 3.8
Anticipated IBU: 36.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
98.0 12.50 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
2.0 0.25 lbs. Aromatic Malt Belgium 1.036 25

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Tettnanger Pellet 4.10 34.8 60 min.
0.50 oz. Saazer Pellet 4.30 1.8 10 min.


Yeast
-----

WYeast 1214 Belgian Ale


As an alternative we suggest using our Belgian Trippel Kit

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