BrewNinja1
Well-Known Member
Yep...I didnt strain mine at all. It all settles out.
O and should i still use whirlfloc or will it take the cloudy out of the beer
I used Wayne1's percentages and used 1056 yeast instead of a belgian.
50.0% 10.25 lbs. Pale Malt(2-row)
40.2% 8.25 lbs. Wheat Malt
9.8% 2.00 lbs. Flaked Oats
1.25 oz. Hallertauer Whole 19.3 IBU 75 min
2.00 Oz Corriander Seed 10 Min.(boil)
0.75 Oz Bitter Orange Peel 5 Min.(boil)
I have mostly used single infusion with this recipe.
90 mins at 150-151 F
Try to hit around 1.050-1.055 OG
IBU should run between 16-17.5.
The coriander and orange peel are scaled down from the 10-15 bbl batches I used to make. Use the numbers as guidelines only. Maybe brew up a batch, taste it and adjust according to your taste. The rough ratio of ground, dried orange peel to ground, dried coriander should be about 1 to 3.
Wayne
here you say 150-151 but later in the thread you mention 154 as your temp. Which do you prefer
It depends what yeast I am using. Using 1187, I mash low. Using 1056, I'll mash higher.
Do you prefer it sweeter or drier. Adjust the mash temps to your taste.
Better yet, brew it a few times with different mash temps and yeasts and tell us the results.
Also Wayne, when you say cut down on the fermentables what do you mean? Use less grain? Or mash lower? I thought when you mashed lower you got more fermentables...
What about the pale ale vs 2 row?
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