What sets this beer apart is the complex aromatics imparted by the crushed coriander, freshly zested orange peel, and the Citra and Centennial dry hops, which aren't present in the boil, and don't add a harsh bitter aftertaste. Add a teaspoon of calcium chloride in the mash to really accentuate maltiness
OG: 1.048
FG: 1.015
IBU: 12
5# Briess Pale Ale Malt
5# Briess White Wheat Malt
.75 Oz Hallertauer @ 60
.25 Oz Hallertauer @ 10
White Labs 002 English Ale Yeast
4 Blood Oranges
21 grams (.75oz) Crushed Coriander
Dry Hop: 1/2 Oz Centennial 1/2 Oz Citra (Pellets)
The day before you brew, make a 1qt starter with 1/2 cup of lite DME. Also, make a "tea" in a stock pot. Zest 4 oranges with the fine side of a cheese grater. Cut oranges in half and squeeze in juice. Crush coriander with a mortar and pestle and add. Use the sprayer on the sink and rinse off the cheese grater into the pot. Bring mixture to a boil, remove from heat, add lid, and leave on the counter until brew day.
This is a step mash, doughing in at 125 degrees in the boil pot. Heat slowly until you get to 150. Rest for one hour, then sparge, boil, chill, and transfer wort to bucket.
Dump "tea" and yeast starter into fermenter and ferment at 65 for 1 week. Syphon into glass carboy and add dry hops. Leave alone for a week and then bottle or keg.
View attachment 1445032324235.jpg
OG: 1.048
FG: 1.015
IBU: 12
5# Briess Pale Ale Malt
5# Briess White Wheat Malt
.75 Oz Hallertauer @ 60
.25 Oz Hallertauer @ 10
White Labs 002 English Ale Yeast
4 Blood Oranges
21 grams (.75oz) Crushed Coriander
Dry Hop: 1/2 Oz Centennial 1/2 Oz Citra (Pellets)
The day before you brew, make a 1qt starter with 1/2 cup of lite DME. Also, make a "tea" in a stock pot. Zest 4 oranges with the fine side of a cheese grater. Cut oranges in half and squeeze in juice. Crush coriander with a mortar and pestle and add. Use the sprayer on the sink and rinse off the cheese grater into the pot. Bring mixture to a boil, remove from heat, add lid, and leave on the counter until brew day.
This is a step mash, doughing in at 125 degrees in the boil pot. Heat slowly until you get to 150. Rest for one hour, then sparge, boil, chill, and transfer wort to bucket.
Dump "tea" and yeast starter into fermenter and ferment at 65 for 1 week. Syphon into glass carboy and add dry hops. Leave alone for a week and then bottle or keg.
View attachment 1445032324235.jpg
