JacobInIndy
Well-Known Member
Hey guys...quick question...
I added a tad too much of the orange zest(and, on top of that, I think I got too much pith in the zest), so it is quite orangy-bitter. Is there a way to mellow that without brewing another small batch with no orange and adding them together?
recipe from memory, so could be a little off..
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Batch Size: 5gal
Boil Size: 3gal
SG: 1.045
FG: 1.008
5 lbs Pilsen Light DME
1 lb flaked wheat
1 lb Weyerman's Wheat
1 oz Cascade - 60min
.5 oz Cascade - 30 min
.5 oz Cascade - 5min
1 oz Corriander - Crushed
Zest from four oranges - produced about a baseball-sized hunk of zest
White Labs California Ale yeast
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Steep Wheat at 150-160 for 30 minutes in 3 gals.
Drain steeping bag and add DME. Bring to boil. Add 1 oz cascade. At 30 minutes, add .5 oz Cascade, 1 oz corriander, and half the orange zest. At 5 minutes, add remainder of zest and .5 oz cascade.
Cool to less than 80 and pitch yeast, no starter.
Ferment at 68-70 for 10 days...that's where I'm at now. It's done fermenting.
I will secondary this to help it mellow, but is there anything you guys can recommend?
Thanks
I added a tad too much of the orange zest(and, on top of that, I think I got too much pith in the zest), so it is quite orangy-bitter. Is there a way to mellow that without brewing another small batch with no orange and adding them together?
recipe from memory, so could be a little off..
-----------------------------------------------------------------------
Batch Size: 5gal
Boil Size: 3gal
SG: 1.045
FG: 1.008
5 lbs Pilsen Light DME
1 lb flaked wheat
1 lb Weyerman's Wheat
1 oz Cascade - 60min
.5 oz Cascade - 30 min
.5 oz Cascade - 5min
1 oz Corriander - Crushed
Zest from four oranges - produced about a baseball-sized hunk of zest
White Labs California Ale yeast
------------------------------------------------------------------------
Steep Wheat at 150-160 for 30 minutes in 3 gals.
Drain steeping bag and add DME. Bring to boil. Add 1 oz cascade. At 30 minutes, add .5 oz Cascade, 1 oz corriander, and half the orange zest. At 5 minutes, add remainder of zest and .5 oz cascade.
Cool to less than 80 and pitch yeast, no starter.
Ferment at 68-70 for 10 days...that's where I'm at now. It's done fermenting.
I will secondary this to help it mellow, but is there anything you guys can recommend?
Thanks