All Grain Yeast:
Wyeast 1214 Yeast Starter:
none Additional Yeast or Yeast Starter:
none Batch Size (Gallons):
5.5 Original Gravity:
1070 Final Gravity:
6 Boiling Time (Minutes):
Pale gold Primary Fermentation (# of Days & Temp):
7 Secondary Fermentation (# of Days & Temp):
7 Tasting Notes:
not finished fermenting yet
This is the third time around for this beer. I've adjusted the recipe slightly and changed mash temps and times slightly.
12 lbs lager malt
2 lbs wheat
1 lb oats
1 lb bottle of clear white syrup in boil
1 oz Hallertau in boil
.25 oz Hallertau at 15
.5 oz licorice root at 15
1.5 oz fresh orange peel at 5
.35 oz crushed corinader seed at end of boil
Mashed at 148 for 45 minutes and then raised to 160 for sparge.
Boiled for 90 minutes with 1 oz Hallertau. All other additions as indicated.
I usually use Ardennes yeast with this but am trying Wyeast 1214 fermented at a high temperature.
The last time I made this the licorice root was very subdued until the beer had aged for about a month and a half. It then came out as a great woody/licorice background flavour. The orange was also a bit too subdued so I've added an additional .5 oz of fresh Jaffa orange peel.
This is just into primary. I'll update as it progresses.