- Recipe Type
- All Grain
- Yeast
- Wyeast 3787
- Yeast Starter
- 2 2l starters
- Additional Yeast or Yeast Starter
- wyeast nutrient
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.074
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 31
- Color
- 6 ish
- Primary Fermentation (# of Days & Temp)
- 28 @ 68 deg.
- Tasting Notes
- Nice orange nose, rigid malt backbone, slightly phenolic, well balanced and clean
22 lbs pale malt (I used globalmalt Kolsch malt)
2 lbs spelt flakes (most health food stores)
1lb oats flakes
.75 lb Quinoa Flakes (most heath food stores)
3 oz goldings, east kent (60 min)
2 oz strisslespalt (20 min)
1 lb Turbinado sugar (15 min)
1.5 oz coriander seed crushed (5 min)
2 oz orange zest (5 min)
1 oz strisslespalt (5 min)
Dash of Grains of Paradise (5 min)
very generic mash, 156 for 60 minutes
cool and pitch with Wyeast #3787 (Trappist high gravity)
The Quinoa (a complete protein on its own) inclusion makes this a hard beer to get clear, especially when cold.
I have been on here for a year or so and this is the first recipe I have posted. After a few iterations, I think that it is ready. The European malt is a must. Also, I have to add that this recipe started out as a variation of BeirMuncher's SWIMBO Slayer and has evolved into it's own thing. I may try and up the Quinoa in the future but this one has hit the sweet spot in my book.
2 lbs spelt flakes (most health food stores)
1lb oats flakes
.75 lb Quinoa Flakes (most heath food stores)
3 oz goldings, east kent (60 min)
2 oz strisslespalt (20 min)
1 lb Turbinado sugar (15 min)
1.5 oz coriander seed crushed (5 min)
2 oz orange zest (5 min)
1 oz strisslespalt (5 min)
Dash of Grains of Paradise (5 min)
very generic mash, 156 for 60 minutes
cool and pitch with Wyeast #3787 (Trappist high gravity)
The Quinoa (a complete protein on its own) inclusion makes this a hard beer to get clear, especially when cold.
I have been on here for a year or so and this is the first recipe I have posted. After a few iterations, I think that it is ready. The European malt is a must. Also, I have to add that this recipe started out as a variation of BeirMuncher's SWIMBO Slayer and has evolved into it's own thing. I may try and up the Quinoa in the future but this one has hit the sweet spot in my book.
