SpanishCastleAle
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1338 European Ale
- Yeast Starter
- 1.5 qt.
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.053
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 28
- Color
- 7
- Primary Fermentation (# of Days & Temp)
- 15 @ 67 F
- Secondary Fermentation (# of Days & Temp)
- none
- Additional Fermentation
- none
- Tasting Notes
- Very little coriander/orange flavors...they\'re just \'seasonings\'.
This is a beer that I've made several times without the orange peel (but with the Coriander) and I really liked it...but a coworker brought some oranges to work from his tree at home and I decided why not? It was delicious. The bitterness from the orange peel combines with the hop bitterness for a perfect balance. The Coriander and orange peel are merely intended to be 'seasonings'...they're def in the background. The flavor starts malty but the bitterness quickly comes in for balance...no lingering bitter aftertaste though. It finishes relatively clean.
Recipe Specifics
----------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 9
Anticipated OG: 1.053 Plato: 13
Anticipated SRM: ~7
Anticipated IBU: ~28 total (23 IBU from hops only)
Brewhouse Efficiency: 75%
Wort Boil Time: 60 Minutes
Actual OG: 1.053 Plato: 13
Actual FG: 1.010 Plato: 2.5
Alc by Weight: 4.5% by Volume: 5.6%
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
89% 8.00 lbs. British 2-row 1.038 3
5.5% 0.50 lbs. Crystal 40L 1.034 40
5.5% 0.50 lbs. Carapils 1.033 2
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Hallertau pellet 1.50 1.7 FWH
0.25 oz. Sorachi Ace whole 12.00 11.3 60 min.
0.50 oz. Hallertau whole 4.30 8.1 60 min.
0.75 oz. Hallertau whole 4.30 2.0 4 min.
Other Additions
--------------------------------------------------------------
0.25 lbs. Orange Blossom Honey @ 5 min. remaining
0.50 oz. Coarsely crushed Coriander Seed @ 2 min. remaining
Zest of 2 ea. medium-sized Florida Oranges @ 2 min. remaining
Yeast
-----
Wyeast 1338 European Ale
Mash Schedule
-------------
Mash Type: Two-Step Infusion
Heat Type: Direct
Dough-in to rest at 148 F for 20 minutes
Infuse to rest @ 154 F for 40 minutes
Mash out @ 170 F.
Notes: I use 1/2 Tbs. gelatin in ~1 cup water; heated to ~170 F and then cooled, at kegging time. It has great clarity, nice head that stays and laces nicely, and a beautiful color. If you're impatient like me; the first couple of pints may have some stronger orange peel bitterness (that lingers a bit) and orange aroma but that will dissipate. I didn't expect quite this much attenuation with this yeast but the result was fantastic...'blind squirrels' ya know.
Recipe Specifics
----------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 9
Anticipated OG: 1.053 Plato: 13
Anticipated SRM: ~7
Anticipated IBU: ~28 total (23 IBU from hops only)
Brewhouse Efficiency: 75%
Wort Boil Time: 60 Minutes
Actual OG: 1.053 Plato: 13
Actual FG: 1.010 Plato: 2.5
Alc by Weight: 4.5% by Volume: 5.6%
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
89% 8.00 lbs. British 2-row 1.038 3
5.5% 0.50 lbs. Crystal 40L 1.034 40
5.5% 0.50 lbs. Carapils 1.033 2
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Hallertau pellet 1.50 1.7 FWH
0.25 oz. Sorachi Ace whole 12.00 11.3 60 min.
0.50 oz. Hallertau whole 4.30 8.1 60 min.
0.75 oz. Hallertau whole 4.30 2.0 4 min.
Other Additions
--------------------------------------------------------------
0.25 lbs. Orange Blossom Honey @ 5 min. remaining
0.50 oz. Coarsely crushed Coriander Seed @ 2 min. remaining
Zest of 2 ea. medium-sized Florida Oranges @ 2 min. remaining
Yeast
-----
Wyeast 1338 European Ale
Mash Schedule
-------------
Mash Type: Two-Step Infusion
Heat Type: Direct
Dough-in to rest at 148 F for 20 minutes
Infuse to rest @ 154 F for 40 minutes
Mash out @ 170 F.
Notes: I use 1/2 Tbs. gelatin in ~1 cup water; heated to ~170 F and then cooled, at kegging time. It has great clarity, nice head that stays and laces nicely, and a beautiful color. If you're impatient like me; the first couple of pints may have some stronger orange peel bitterness (that lingers a bit) and orange aroma but that will dissipate. I didn't expect quite this much attenuation with this yeast but the result was fantastic...'blind squirrels' ya know.
