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Old 01-08-2012, 04:09 AM   #11
sudol
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Jan 2012
Arlington Heights, Illinois
Posts: 5
Liked 1 Times on 1 Posts


I just did this today. OG at 1.052. It's in the primary now, I'm pretty excited about it. This is only my second brew. I will post results when it's ready.

Thanks for the recipe.

 
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Old 01-08-2012, 04:12 AM   #12
jamesjensen1068
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Jan 2010
Omaha, NE
Posts: 348
Liked 11 Times on 9 Posts


Excited to hear your results Sudol. I'm sure you'll love it!

 
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Old 01-10-2012, 01:38 AM   #13
tt0027
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Dec 2011
Farmington, New York
Posts: 18

This recipe caught my eye, but I have to ask, is a step missing? I have only brewed extracts along with specialty grains, so there may be something inferred here that I'm not picking up on.... I see you have the coriander listed, but I don't see it showing up in the directions and I would expect to see that as part of a steeping step if this was an extract + specialty. Can you please touch on how you add this?

Thanks!

 
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Old 01-10-2012, 03:10 AM   #14
jamesjensen1068
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Jan 2010
Omaha, NE
Posts: 348
Liked 11 Times on 9 Posts


Coriander is added at the last 5 minutes of the boil. It's listed in the recipe, just not in the body of the directions. Sorry for the confusion.

 
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Old 01-10-2012, 01:07 PM   #15
tt0027
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Dec 2011
Farmington, New York
Posts: 18

Sorry, I should have been more clear. I was wondering how you add the coriander. Do you just toss it in and then strain it out of the wort on the way to the primary or do you put it in a muslin sack? I wasn't sure if the muslin would contain it once you crush it.

 
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Old 01-10-2012, 01:52 PM   #16
jamesjensen1068
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Jan 2010
Omaha, NE
Posts: 348
Liked 11 Times on 9 Posts


Just toss it into the boil. It settles out in the fermenting bucket. I've heard that some people recommend roasting the coriander in a pan to extract more flavor.

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Old 01-20-2012, 06:14 PM   #17
jamesjensen1068
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Jan 2010
Omaha, NE
Posts: 348
Liked 11 Times on 9 Posts


Just a reminder that if you are thinking of trying this recipe....blood oranges are now in season. I live in the midwest and we are coming to the end of when we can get these.

 
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Old 01-22-2012, 08:33 PM   #18
sudol
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Jan 2012
Arlington Heights, Illinois
Posts: 5
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Bottled today! This tastes great so far, thanks again for the recipe. Is two weeks long enough for bottle conditioning? I guess you mentioned after 6 weeks, the orange comes through even more so...

 
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Old 01-23-2012, 02:01 AM   #19
jamesjensen1068
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Jan 2010
Omaha, NE
Posts: 348
Liked 11 Times on 9 Posts


You are welcome Sudol. Yes two weeks is enough for bottling...but just like any beer, it gets better with some age. Post a pic of your first glass..I'd love to see it and hear your tasting notes.

 
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Old 01-25-2012, 12:12 PM   #20
tt0027
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Dec 2011
Farmington, New York
Posts: 18

Finally picked up the ingredients to start this beer this weekend. Is there a reason you add the oranges at the very beginning of fermentation rather than after the primary fermentation is done like many other fruit beers?

 
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