MrKloot
Member
- Joined
- Aug 10, 2021
- Messages
- 12
- Reaction score
- 4
I'm planning on making a white IPA infused with brambles and clove.
This is a concept of my recipe, what do you guys think about it?
ingredients:
1000 grams of dingemans pale ale malt
300 grams of dingemans pilsen malt
20 grams of saaz hops (flowers)
2.6 grams of safbrew specialty ale yeast T-58
150 grams per litre of brambles (frozen until night before use)
1 piece of clove
30 grams of table sugar for priming
specifications:
Yield: 5L
original target gravity: 1056-1065
target gravity: 1010-1016
abv goal: 6-8%
ibu goal: 30-50
boil time: 60 minutes
rinsing water: 2.5L~2.7L
brewing process:
Mashing:
- i need advice on this, since i am not sure how to determine the temperature and amount of steps to mash this combination of malts at.
Boiling:
- my aim is to boil for 60 minutes and to throw in 20g of saaz hops at the start.
- after 55 minutes have passed i will throw in 1 piece of clove.
- before cooling i will take out the clove.
Cooling:
- i aim to cool the wort to about 22 degrees
Pitching yeast:
- i will re-hydrate the dry yeast by placing it in water of 27 degrees for 15 minutes, then stirring it and leaving it again for 15 minutes after which i will pitch it into the wort.
Primary fermentation:
- i plan to leave the wort in a glass fermentation jar for 2 weeks.
Secondary fermentation:
- after the primary, i want to transfer the wort out of its container and into a new clean one so as to leave most of the trub behind.
- in the secondary glass container there will be a hop sock filled with 750 grams of defrosted brambles.
- i handpicked these brambles from a big healthy bush next to a major river in my area, so i know there has been no use of detergents or other chemical agents.
- i plan to leave the brambles in for 1 week.
Transfer to bottle:
- i plan to transfer the beer from the secondary glass container to a stainless steel pan, through a siphon.
- in this stainless steel pan, i will prepare a priming solution containing 30 grams of table sugar and tapwater.
- i will then transfer the beer into brown glass bottles and leave it at room temperature for 2 weeks.
This is a concept of my recipe, what do you guys think about it?
ingredients:
1000 grams of dingemans pale ale malt
300 grams of dingemans pilsen malt
20 grams of saaz hops (flowers)
2.6 grams of safbrew specialty ale yeast T-58
150 grams per litre of brambles (frozen until night before use)
1 piece of clove
30 grams of table sugar for priming
specifications:
Yield: 5L
original target gravity: 1056-1065
target gravity: 1010-1016
abv goal: 6-8%
ibu goal: 30-50
boil time: 60 minutes
rinsing water: 2.5L~2.7L
brewing process:
Mashing:
- i need advice on this, since i am not sure how to determine the temperature and amount of steps to mash this combination of malts at.
Boiling:
- my aim is to boil for 60 minutes and to throw in 20g of saaz hops at the start.
- after 55 minutes have passed i will throw in 1 piece of clove.
- before cooling i will take out the clove.
Cooling:
- i aim to cool the wort to about 22 degrees
Pitching yeast:
- i will re-hydrate the dry yeast by placing it in water of 27 degrees for 15 minutes, then stirring it and leaving it again for 15 minutes after which i will pitch it into the wort.
Primary fermentation:
- i plan to leave the wort in a glass fermentation jar for 2 weeks.
Secondary fermentation:
- after the primary, i want to transfer the wort out of its container and into a new clean one so as to leave most of the trub behind.
- in the secondary glass container there will be a hop sock filled with 750 grams of defrosted brambles.
- i handpicked these brambles from a big healthy bush next to a major river in my area, so i know there has been no use of detergents or other chemical agents.
- i plan to leave the brambles in for 1 week.
Transfer to bottle:
- i plan to transfer the beer from the secondary glass container to a stainless steel pan, through a siphon.
- in this stainless steel pan, i will prepare a priming solution containing 30 grams of table sugar and tapwater.
- i will then transfer the beer into brown glass bottles and leave it at room temperature for 2 weeks.