All Grain Yeast:
WLP530 Yeast Starter:
1.5L stirplate Batch Size (Gallons):
5.25g Original Gravity:
1.076 Final Gravity:
20 Boiling Time (Minutes):
4L Primary Fermentation (# of Days & Temp):
7days @ 70F Secondary Fermentation (# of Days & Temp):
3 weeks @ 60F Tasting Notes:
Crisp Belgian Blonde; Orange comes through strong, coriander balances.
1lb Clear Candi Syrup @ 5min
1oz Fuggles 60min
1oz Fuggles 5min
1oz Kent Goldings 10min
1/2 tsp crushed coriander 5min
1oz sweet orange peel 5min
60min mash at 148F
Pitch at 68F, let the yeast warm and cool as it sees fit. Condition cool if able.
As the brew ages the Orange comes through more, nearing a sherbet flavor (not as strong/sweet, but the same aspects).
Attempt at a Triple Karmeliet clone. Ended a bit stronger in the orange, but I was pleased with this variation.