Bargain needs a recipe.

• Pilsner Malt: 7 kg (15.4 lbs)
• Munich Malt: 0.5 kg (1.1 lbs)
• Dextrose or Clear Candi Sugar: 1 kg (2.2 lbs)

• Styrian Goldings (5.4% AA): 50 g at 60 minutes
• Saaz (3.5% AA): 50 g at 15 minutes
• Saaz (3.5% AA): 50 g at 5 minutes

• Marmalade: 6 kg (13.2 lbs) total
  • 3 kg added at the end of the boil (flameout)
  • 3 kg added after primary fermentation slows (high kräusen)
• Pectic Enzyme: As per manufacturer’s instructions (optional, to reduce haze)
• Yeast Nutrient: As per manufacturer’s instructions (recommended due to high gravity)

• Belgian Abbey Yeast (e.g., Wyeast 1214 Belgian Ale or White Labs WLP500 Trappist Ale Yeast

1. Mash-In:
   • Mash grains at 66°C (151°F) for 60 minutes to achieve a fermentable wort with a medium body.
2. Mash-Out:
   • Raise temperature to 75°C (167°F) and hold for 10 minutes.
3. Sparging:
   • Sparge with water at 75-77°C (167-170°F) until you collect enough wort for a 90-minute boil.

• Total Boil Time: 90 minutes (extended boil to reduce DMS from Pilsner malt)
• Hop Additions:
  • 60 minutes: 50 g Styrian Goldings
  • 15 minutes: 50 g Saaz
  • 5 minutes: 50 g Saaz
• Sugar Addition:
  • 15 minutes: Add 1 kg of dextrose to boost gravity and dry out the finish.
• Marmalade Addition:
  • At flameout (0 minutes), stir in 3 kg of marmalade until fully dissolved.

1. Cooling and Transfer:
   • Cool wort to 18°C (64°F) and transfer to the primary fermenter.
2. Aeration:
   • Aerate the wort thoroughly, considering oxygenation due to high gravity.
3. Yeast Pitching:
   • Pitch an adequate amount of yeast (a large starter or multiple packets) to handle the high OG.
4. Primary Fermentation:
   • Ferment at 18°C (64°F) for the first 3 days.
   • Gradually raise the temperature to 22°C (72°F) over the next 4 days to encourage full attenuation.
5. Marmalade Addition (High Kräusen):
   • After primary fermentation activity slows (around day 5-7), gently add the remaining 3 kg of marmalade.
   • Sanitization Tip: Warm the marmalade to 70°C (158°F) for 15 minutes to pasteurize, then cool before adding.
6. Secondary Fermentation:
   • Allow fermentation to complete, ensuring the final gravity stabilizes (another 7-10 days).

• Carbonation:
  • Aim for higher carbonation levels typical of Belgian ales, about 3.0 volumes of CO₂.

• Aroma:
  • Inviting notes of sweet citrus marmalade, intertwined with fruity esters (banana, pear) and subtle spicy phenolics (clove, pepper) from the Belgian yeast.
• Flavour:
  • A blend of rich malt sweetness and vibrant marmalade character, accented by a gentle hop bitterness and complex yeast-driven flavours.
• Mouthfeel:
  • Medium-bodied with a smooth, effervescent carbonation that enhances the perception of a dry finish despite the high ABV.
• Appearance:
  • Deep golden hue with good clarity, crowned with a dense, creamy white head that lingers.

• Marmalade Selection:
  • Opt for a natural marmalade without preservatives or artificial additives to prevent interference with fermentation.
• Yeast Health:
  • High-gravity beers stress yeast; ensure a robust yeast pitch and consider adding yeast nutrients to promote a healthy fermentation.
• Fermentation Temperature Control:
  • Starting fermentation cool minimizes unwanted fusel alcohols. Gradually increasing the temperature encourages full attenuation and development of desirable yeast characteristics.
• Sanitation:
  • Adding marmalade post-boil requires meticulous sanitation to avoid contamination. Pasteurizing the marmalade before addition is recommended.
• Pectins and Haze:
  • Marmalade introduces pectins that may cause haze. Using pectic enzyme can help clarify the beer.
• Carbonation and Bottling Safety:
  • High carbonation levels necessitate using bottles that can withstand increased pressure to prevent bottle bombs. Always verify that fermentation is complete before bottling.
• Flavour Balance:
  • The substantial amount of marmalade contributes significant fermentable sugars and intense citrus flavours.

DocAnna said:

Marmalade Selection:

• Opt for a natural marmalade without preservatives or artificial additives to prevent interference with fermentation.

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Larse said:

I'm thinking the plastic tubs of bulk marmalade wouldn't pass this test...

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Larse said:

I'm thinking the plastic tubs of bulk marmalade wouldn't pass this test...

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DocAnna said:

treat it like honey for a mead?

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DocAnna said:

Yep though personally I reckon it would be fine and you wouldn't need the pasteurisation step either. I'd probably not add the dextrose or candi sugar as it's more than strong enough in the first place, but would add yeast nutrient. I've just thought, an alternative would be to make marmalade wine - and treat it like honey for a mead?

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RichardM said:

If I remember I'll post my Marmalade IPA recipe tomorrow. It's not a clone of the Mad Dog one but it was developed after a discussion with Stuart, the brewer who developed the original Mad Dog recipe.

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MashBag said:

Thinking olive oil as a nutrient.

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RichardM said:

If I remember I'll post my Marmalade IPA recipe tomorrow. It's not a clone of the Mad Dog one but it was developed after a discussion with Stuart, the brewer who developed the original Mad Dog recipe.

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