El_Exorcisto
Well-Known Member
Been a while since I posted, but I figured I'd put this one up and see what the consensus is. It's a catch-all recipe to use up some random bits I had to make a kind of pale ale base beer. I hopped it moderately and added ginger, orange zest and lemon zest. Something spicy and citrusy to chase down the turkey, cranberry sauce, potatoes and gravy. Oh, and I had a stale loaf of rye bread just begging to get mashed...
6.5 lbs CMC Superior Pale Ale
2.0 lbs CMC Munich
1.0 lb Toasted, Unseeded Rye Bread
12 oz Briess 40* Crystal
12 oz Rolled Oats
1.00 oz Crystal leaf (3.2%) FWH
0.75 oz Northern Brewer leaf (9.6%) @ 60
0.25 oz Northern Brewer leaf @ 20
0.50 oz Crystal @ 10
0.50 oz Crystal @ 5
2.0 oz Ginger, grated @ 60
2 Lemons zested, squeezed, steeped in wort until boiling
1 Orange zested, squeezed, and steeped until boiling
1 packet US-05
I grated the ginger and zested the fruit. That was added at the start of the boil. The fruit was squeezed into the wort and dropped into the bucket I ran off into and steeped until the wort came to a boil. I didn't want to extract any of the bitterness from the rind.
6.5 lbs CMC Superior Pale Ale
2.0 lbs CMC Munich
1.0 lb Toasted, Unseeded Rye Bread
12 oz Briess 40* Crystal
12 oz Rolled Oats
1.00 oz Crystal leaf (3.2%) FWH
0.75 oz Northern Brewer leaf (9.6%) @ 60
0.25 oz Northern Brewer leaf @ 20
0.50 oz Crystal @ 10
0.50 oz Crystal @ 5
2.0 oz Ginger, grated @ 60
2 Lemons zested, squeezed, steeped in wort until boiling
1 Orange zested, squeezed, and steeped until boiling
1 packet US-05
I grated the ginger and zested the fruit. That was added at the start of the boil. The fruit was squeezed into the wort and dropped into the bucket I ran off into and steeped until the wort came to a boil. I didn't want to extract any of the bitterness from the rind.
