Hello all,
I am not sure whether to post this under Recipes, here, or elsewhere. In any case I need some advice on a recipe I am inventing (a little out of necessity). Tell me what you think. I am shooting for 20-30 IBUs with a good hoppy aroma/taste and a hint of the Jeju oranges (they have a pretty identifiable taste and I love them) with about 5% alcohol. I am working with a pretty limited supply of things here in South Korea.
I have made a few pretty brown/caramel batches and loved them but I am looking for something a little bit different. Should I leave out the Munich and up the Vienna and Pale malt a bit? Leave out the Chinook at 15? A little Honey? What do you think? I am pretty new to this still.
Boil Size 6.5 G
5.5 G Batch
Safale S-04
Ingredients:
7 lbs Pilsner Malt (2 row)
1.1 lbs Wheat Malt
.9 lbs Vienna Malt
.22 lbs Munich Malt
.5 oz Chinook at 60 min
.5 oz Chinook at 30 min
.25 oz Chinook at 15 min
.5 oz Cascade at 3 min
4 Jeju Island (Korea) Mandarin Oranges Peel zest and fruit pieces heated to 160 degrees, steeped and added while chilling.
Also, I can't reliably get my fermenter below about 24 degrees...
I am not sure whether to post this under Recipes, here, or elsewhere. In any case I need some advice on a recipe I am inventing (a little out of necessity). Tell me what you think. I am shooting for 20-30 IBUs with a good hoppy aroma/taste and a hint of the Jeju oranges (they have a pretty identifiable taste and I love them) with about 5% alcohol. I am working with a pretty limited supply of things here in South Korea.
I have made a few pretty brown/caramel batches and loved them but I am looking for something a little bit different. Should I leave out the Munich and up the Vienna and Pale malt a bit? Leave out the Chinook at 15? A little Honey? What do you think? I am pretty new to this still.
Boil Size 6.5 G
5.5 G Batch
Safale S-04
Ingredients:
7 lbs Pilsner Malt (2 row)
1.1 lbs Wheat Malt
.9 lbs Vienna Malt
.22 lbs Munich Malt
.5 oz Chinook at 60 min
.5 oz Chinook at 30 min
.25 oz Chinook at 15 min
.5 oz Cascade at 3 min
4 Jeju Island (Korea) Mandarin Oranges Peel zest and fruit pieces heated to 160 degrees, steeped and added while chilling.
Also, I can't reliably get my fermenter below about 24 degrees...