The Pasteur's Plant Peel

The Pasteur's Plant Peel
The Pasteur's Plant Peel: peppercorn - peppermint - dandelions - Orange peel - tangerine peel - Pasteur champagne yeast. 33% of Lager Malt info ------------------------------ 23% of American Crystal 15L


Brewer: Andreia Kaufil
Beer Style: No Style Assigned

Recipe Type: All Grain


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malt & fermentables
% LB OZ Malt or Fermentable ppg °L
33% 7 0 Lager Malt info 38 2
23% 5 0 American Crystal 15L info 34 15
14% 3 0 American Dextrin (Cara-Pils) info 33 1
9% 2 0 American Black Roast info 26 127
7% 1 8 American Two-row Pale info 37 1
5% 1 0 American Two-row Toasted info 31 20
5% 1 0 Barley, Flaked (Thomas Fawcett) info 35 2
5% 1 0 Gambrinus Organic Pale Ale Malt info 37 2
21 8
Batch size: 5.0 gallons


Original Gravity
1.110
(1.098 to 1.115)
Final Gravity
1.027
(1.024 to 1.030)
Color
29° SRM / 56° EBC
(Dark Brown to Black)
Mash Efficiency
75%

hops
use time oz variety form aa
boil 60 mins 1.25 Aquila info pellet 6.5
boil 50 mins 1.0 Herald info pellet 12.0
boil 35 mins 0.75 Santiam info pellet 6.0
boil 15 mins 1.75 Simcoe info pellet 13.0
Boil: 3.0 avg gallons for 60 minutes


Bitterness
40.2 IBU / 20 HBU
ƒ: Tinseth
BU:GU
0.37

yeast: Pasteur Champagne



Alcohol: 11.1% ABV / 9% ABW
Calories: 362 per 12 oz.

miscellaneous
use time amount ingredient
boil 60 min 6 pounds Dandelion Plant (Whole, Root and all)
boil 20 min 6 ounces Tangerine Peel
boil 15 min 1 ounces Irish Moss info
boil 10 min 1 ounces Lemon Verbena
boil 15 min 1 tbsp Orange Peel, Bitter
boil 1 min 1 tbsp McCormick Peppercorn Meadley
secondary 0 min 5 ounces Peppermint, Dried info
secondary 0 min 1 tsp Ginger Powder

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Acid Rest at 95 °F for 60 mins decoction
Protein Rest at 133 °F for 20 mins decoction
Conversion / Saccharification Rest at 154 °F for 60 mins decoction
Mash-out at 167 °F for 15 mins decoction


any comments, suggestions, feedback, concerns, questions, etc are highly acceptable. What do you you all think of my recipe? :fro:

routed of my hopville.com profile ...:cross:

Peets said:

routed of my hopville.com profile ...:cross:

Click to expand...

I forget the mashing time

We need the tasting notes. How does it taste? What is the predominate flavor?

YooperBrew said:

We need the tasting notes. How does it taste? What is the predominate flavor?

Click to expand...

Right. I made a 3 gal. batch a little over a year ago that's quite similar; my first one hadn't any lemon, pepper, or orange peels, but the result was a very wine-like Specialty. This most recent interpretation of the recipe features all of what you see listed (although I think I probably utilized 6 "ounces" of dandelion and not pounds like it says; but I could be wrong!), with some slight differences: ie. I didn't have any Spearmint for the Secondary so I just used regular mint and hoped the best. When it's done fermenting I shall update its tastes on here soon. Thanks!:cross:

*Peppermint, I mean.

Damn I'm getting old!

OP apparently did not survive the tasting to post about it.