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Old 03-20-2009, 03:52 PM   #1
SpanishCastleAle
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Default All-Grain - Spanish Castle Ale

Recipe Type: All Grain
Yeast: Wyeast 1338 European Ale
Yeast Starter: 1.5 qt.
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: 1.053
Final Gravity: 1.010
IBU: 28
Boiling Time (Minutes): 60
Color: 7
Primary Fermentation (# of Days & Temp): 15 @ 67 F
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Very little coriander/orange flavors...they're just 'seasonings'.

This is a beer that I've made several times without the orange peel (but with the Coriander) and I really liked it...but a coworker brought some oranges to work from his tree at home and I decided why not? It was delicious. The bitterness from the orange peel combines with the hop bitterness for a perfect balance. The Coriander and orange peel are merely intended to be 'seasonings'...they're def in the background. The flavor starts malty but the bitterness quickly comes in for balance...no lingering bitter aftertaste though. It finishes relatively clean.

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

Batch Size (Gal): 5.00
Total Grain (Lbs): 9
Anticipated OG: 1.053 Plato: 13
Anticipated SRM: ~7
Anticipated IBU: ~28 total (23 IBU from hops only)
Brewhouse Efficiency: 75%
Wort Boil Time: 60 Minutes

Actual OG: 1.053 Plato: 13
Actual FG: 1.010 Plato: 2.5

Alc by Weight: 4.5% by Volume: 5.6%

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
89% 8.00 lbs. British 2-row 1.038 3
5.5% 0.50 lbs. Crystal 40L 1.034 40
5.5% 0.50 lbs. Carapils 1.033 2

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Hallertau pellet 1.50 1.7 FWH
0.25 oz. Sorachi Ace whole 12.00 11.3 60 min.
0.50 oz. Hallertau whole 4.30 8.1 60 min.
0.75 oz. Hallertau whole 4.30 2.0 4 min.


Other Additions
--------------------------------------------------------------
0.25 lbs. Orange Blossom Honey @ 5 min. remaining
0.50 oz. Coarsely crushed Coriander Seed @ 2 min. remaining
Zest of 2 ea. medium-sized Florida Oranges @ 2 min. remaining


Yeast
-----

Wyeast 1338 European Ale


Mash Schedule
-------------

Mash Type: Two-Step Infusion
Heat Type: Direct

Dough-in to rest at 148 F for 20 minutes
Infuse to rest @ 154 F for 40 minutes
Mash out @ 170 F.

Notes: I use 1/2 Tbs. gelatin in ~1 cup water; heated to ~170 F and then cooled, at kegging time. It has great clarity, nice head that stays and laces nicely, and a beautiful color. If you're impatient like me; the first couple of pints may have some stronger orange peel bitterness (that lingers a bit) and orange aroma but that will dissipate. I didn't expect quite this much attenuation with this yeast but the result was fantastic...'blind squirrels' ya know.

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Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

Last edited by SpanishCastleAle; 03-21-2009 at 02:14 AM.
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