martyjhuebs
Naked Gnome Brew Co
Looking to brew something new that showcases two different types of terrain in the United States.. I recently juiced prickly pear fruits from New Mexico and acquired about 30oz of that sweet nectar. Back in Spring I collected a ziplock bag full of spruce tips here in the Rocky Mountains of Colorado. I initially created the following recipe for a White IPA but looking to kick to it up a bit.. let me know what you think.
BeerSmith
5 Gallon AG ABV: 6.41
OG: 1.064 FG: 1.015
IBUs: 130.3 (sounds off)
SRM: 7.6
6# 2 Row
2# Caramel / Crystal 20L
4# White Wheat
2oz Sorachi Ace (30 min)
2oz Galaxy (30 min)
1oz Cascade (10 min)
6oz Spruce tips (5 Min)
22oz Prickly Pear Juice (secondary 1 week)
Wyeast #3944 (Witbier)
Mash in at 152F for 60min, boil for 60min, ferment 3 weeks, rack to secondary 1 week with prickly pear, cold crash and keg.
BeerSmith
5 Gallon AG ABV: 6.41
OG: 1.064 FG: 1.015
IBUs: 130.3 (sounds off)
SRM: 7.6
6# 2 Row
2# Caramel / Crystal 20L
4# White Wheat
2oz Sorachi Ace (30 min)
2oz Galaxy (30 min)
1oz Cascade (10 min)
6oz Spruce tips (5 Min)
22oz Prickly Pear Juice (secondary 1 week)
Wyeast #3944 (Witbier)
Mash in at 152F for 60min, boil for 60min, ferment 3 weeks, rack to secondary 1 week with prickly pear, cold crash and keg.