I was a little intoxicated one night and I looked at my cat, Sampson, and thought what about a beer based on Egypt where they worshiped cats. My cat being a regal specimen inspired to make this recipe. Doing an actual diligent amount of research on the county of Egypt's agriculture and taking a off-centered Dogfish Head approach to making this recipe and came up with this. I'm posting not to show what I'm doing but ask advice on:
1.) Does this recipe look good at all
2.) Are the methods I'm using good (I'm new to fruit beers)
3.) What things could I improve on
and finally...
4.) How much more of the country of Egypt could I put in there besides adding a mummy as some sort of finings
Here it goes..
9 lbs Maris Otter
4.5 lbs White Wheat
2.875 lbs Artisan Honey (15 min boil)
.75 lbs Carapils
Hops
.5 oz Spalt 90 min
.25 oz Spalt 60 min
.5 oz Magnum 60 min
Yeast
2 packs of US-05
OG 1.100
8 Pounds of Mango puree last stages of primary fermentations
8 oz dried Dates added with Mango
4 fl oz Currant flavoring at bottling
2.5 tsp Corriander
.5 tsp Thyme secondary 2 days
3 oz Chamomile dried seconday 5 days
1 oz Orange Zest
Mashed at 152F
5 gallon batch
1.) Does this recipe look good at all
2.) Are the methods I'm using good (I'm new to fruit beers)
3.) What things could I improve on
and finally...
4.) How much more of the country of Egypt could I put in there besides adding a mummy as some sort of finings
Here it goes..
9 lbs Maris Otter
4.5 lbs White Wheat
2.875 lbs Artisan Honey (15 min boil)
.75 lbs Carapils
Hops
.5 oz Spalt 90 min
.25 oz Spalt 60 min
.5 oz Magnum 60 min
Yeast
2 packs of US-05
OG 1.100
8 Pounds of Mango puree last stages of primary fermentations
8 oz dried Dates added with Mango
4 fl oz Currant flavoring at bottling
2.5 tsp Corriander
.5 tsp Thyme secondary 2 days
3 oz Chamomile dried seconday 5 days
1 oz Orange Zest
Mashed at 152F
5 gallon batch
