bigbrewhaha
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- Mar 25, 2013
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2 batches into partial-extract homebrewing and I find myself in Ethiopia for the year missing the taste of a nice homebrew. I'm looking to make a beer using Ethiopian ingredients and could use any advice on how to build a recipe -- I'm trying to make a pale ale or something similarly light to help bring out the woody flavors of the gesho, an ethiopian aroma "hop" and other Ethiopian grains
Here's what I can get from the US:
Base malts and potentially hops
Grains in Ethiopia:
Besso - Ethiopian Roasted Barley Flour
Ajja - Ethiopian Oats
Tef - Ethiopian Whole Grains (high in carbohydrates)
Quaker Oats - Just happen to sell em here
Aroma Hops:
Gesho Kitel - Ethiopian Aroma Hop Leaves
Gesho Entchet - Ethiopian Aroma Hops Stems
(These are not technically hops, but are looked at similarly and are used to bitter t'ej, Ethiopian honey wine)
Thanks for the help!
DL
Here's what I can get from the US:
Base malts and potentially hops
Grains in Ethiopia:
Besso - Ethiopian Roasted Barley Flour
Ajja - Ethiopian Oats
Tef - Ethiopian Whole Grains (high in carbohydrates)
Quaker Oats - Just happen to sell em here
Aroma Hops:
Gesho Kitel - Ethiopian Aroma Hop Leaves
Gesho Entchet - Ethiopian Aroma Hops Stems
(These are not technically hops, but are looked at similarly and are used to bitter t'ej, Ethiopian honey wine)
Thanks for the help!
DL