user 22118
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A blend of many recipes, though mainly Edworts Haus Pale and blacklab that copied that onto the orange peel and coriander. I will be mashing this in today for the first time.
5.5gal batch
OG 1.053/ FG 1.015 / IBU 34 / SRM 9
8 lb Marris Otter
1 lb Victory
1lb Flaked Rye
1lb Crystal 40
.5lb Wheat
.5oz Centennial 9.7%AA (60min)
.25oz Centennial (15)
.5oz Centennial (5)
.5oz Centennial (1)
4 oz fresh orange zest
I used Nottingham although I will try out Safale-04 to keep it around 1.016 instead of 1.012 that the Notty will get to.
Mash at 156 for 45min, sparge, boil 45 min Throw orange zest into the primary and rack the wort onto it.
Ferment at 62* for a week and then rack into keg for conditioning.
5.5gal batch
OG 1.053/ FG 1.015 / IBU 34 / SRM 9
8 lb Marris Otter
1 lb Victory
1lb Flaked Rye
1lb Crystal 40
.5lb Wheat
.5oz Centennial 9.7%AA (60min)
.25oz Centennial (15)
.5oz Centennial (5)
.5oz Centennial (1)
4 oz fresh orange zest
I used Nottingham although I will try out Safale-04 to keep it around 1.016 instead of 1.012 that the Notty will get to.
Mash at 156 for 45min, sparge, boil 45 min Throw orange zest into the primary and rack the wort onto it.
Ferment at 62* for a week and then rack into keg for conditioning.