eddiewould
Well-Known Member
Hey guys,
Looking for some feedback on the below recipe. What I'm going for is a "fruit punch" themed beer. So galaxy hops, lots of crystal malt, residual sweetness from moderately high mash temperature.
As well as looking for general feedback, I've got some specific questions:
1) How can I maximize the "pineapple" (and tropical notes) from the Galaxy hop? Does anyone have any thoughts on which hop addition I should emphasise?
2) I'm thinking of adding some orange zest (just the outer part, no pith!) - maybe 1-2oz along with the ginger (last 10 mins of the boil). Do you think this would work?
3) Not sure which yeast I should use. Tossing up between Safbrew Wheat (DCL/Fermentis #WB-06) and US-05 or maybe S-04. The esters from S-04 might work quite well.
4) Do you reckon the bitterness is about right? I'm now thinking it might be a tad high.
5) I'm planning on adding about 1oz of grated fresh ginger with 10 minutes on the boil. Does this sound like too much or too little? I don't want a strong ginger flavour, but I want it to be there (and to meld with everything else).
Recipe: Ginger Punch TYPE: All Grain
Style: Spice, Herb, or Vegetable Beer
SRM: 26.5 EBC
IBU: 43.7 IBUs (Tinseth)
OG: 1.071 SG
FG: 1.020 SG
BU:GU: 0.616
EE%: 70.60 % Batch: 22.00 l Boil: 33.24 l BT: 90 Mins
Total Grain Weight: 7.50 kg Total Hops: 100.00 g oz.
Mash temperature: 66.7C, 60 minutes, no mash out
Fly sparge @ 75.6 C
Yeast: WB06? S-04? US-05?
Dry hop w/ 50g of Galaxy
Looking for some feedback on the below recipe. What I'm going for is a "fruit punch" themed beer. So galaxy hops, lots of crystal malt, residual sweetness from moderately high mash temperature.
As well as looking for general feedback, I've got some specific questions:
1) How can I maximize the "pineapple" (and tropical notes) from the Galaxy hop? Does anyone have any thoughts on which hop addition I should emphasise?
2) I'm thinking of adding some orange zest (just the outer part, no pith!) - maybe 1-2oz along with the ginger (last 10 mins of the boil). Do you think this would work?
3) Not sure which yeast I should use. Tossing up between Safbrew Wheat (DCL/Fermentis #WB-06) and US-05 or maybe S-04. The esters from S-04 might work quite well.
4) Do you reckon the bitterness is about right? I'm now thinking it might be a tad high.
5) I'm planning on adding about 1oz of grated fresh ginger with 10 minutes on the boil. Does this sound like too much or too little? I don't want a strong ginger flavour, but I want it to be there (and to meld with everything else).
Recipe: Ginger Punch TYPE: All Grain
Style: Spice, Herb, or Vegetable Beer
SRM: 26.5 EBC
IBU: 43.7 IBUs (Tinseth)
OG: 1.071 SG
FG: 1.020 SG
BU:GU: 0.616
EE%: 70.60 % Batch: 22.00 l Boil: 33.24 l BT: 90 Mins
Total Grain Weight: 7.50 kg Total Hops: 100.00 g oz.
Code:
Amt Name Type # %/IBU
4.00 kg Malteurop 2-row Pale (NZ) (5.5 EBC) Grain 1 53.3 %
1.50 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 2 20.0 %
1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 3 13.3 %
1.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 4 13.3 %
Mash temperature: 66.7C, 60 minutes, no mash out
Fly sparge @ 75.6 C
Code:
Amt Name Type # %/IBU
10.00 g Galaxy [14.00 %] - Boil 90.0 min Hop 5 14.0 IBUs
10.00 g Galaxy [14.00 %] - Boil 30.0 min Hop 6 10.1 IBUs
30.00 g Galaxy [14.00 %] - Boil 15.0 min Hop 7 19.5 IBUs
28.00 g Ginger Root (Boil 12.0 mins) Herb 8 -
Yeast: WB06? S-04? US-05?
Dry hop w/ 50g of Galaxy