I've come across this recipe a couple of times now and decided to brew it this weekend so it will be ready in time for Thanksgiving.
15 pounds, Klages malt
2-3/4 pounds, Munich malt
1 pound, Amber crystal
1/4 pound, Chocolate malt
1 ounce, Northern Brewers hops 10%AA (60min)
1 ounce, Northern Brewers (15 min)
1/2 ounce, Cascades 5.9%AA (15min)
2 ounces, fresh fennel (15 min)
6 ounces, fresh orange peel (15 min)
1/2 teaspoon, Irish Moss(15 min)
1 cup, American Lager yeast slurry
10 Bengal Spice tea bags, "dry hopped"
Here's the link. I've also seen it in some old recipe books I've acquired along the way.
It seems pretty straight forward except when I get a chance, I'm going to alter the recipe and will post that also. In the mean time I was hoping to get some feedback on other alterations/suggestions for brewing technique.
Fresh fennel vs fennel seeds vs Anise? - My main concern with using fresh fennel is having it cloud the beer. I'm also considering using Anise if I can't find fennel seeds as the flavors will probably be pretty close. If I go the fennel seed/anise route how much would people suggest? I'm not a huge licorice fan, but I think that flavor could be a nice compliment to the rest of it.
Fresh orange peel vs dried? - I've done both fresh and dry in the past and prefer working with the dry stuff. Any recommendations for the amount of dry peel I should use? I know 6oz of dry would be way too much. I'm thinking 1oz tops.
The main thing I keep going over in my head is how to treat the tea situation. The recipe calls for dry-hopping with the tea bags, but I'm concerned about contamination. If dry-hopping is out I feel as though I'm left with 3 options:
Treat the mash/sparge water ahead of time. (Would this effect my pH?)
Add at the end of the boil. (Flameout?)
Make a concentrate with vodka and add at kegging.