bigken462
Well-Known Member
- Joined
- Oct 24, 2013
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Hey guys, hope all is well.
This weekend i'm doing a double brew. One of which is the Belgian White listed above. This is a recipe that the instructions state to use the Coriander and Sweet Orange peel in the last two minutes of the boil. Since this recipe almost mirrors a Blue Moon which I have in the keg already, I was wondering what effect it would have to use a hop sack and leave the those two adjuncts in while I cool the wort for a lil added flavor?
One thing to note however, is in the past, I have always used a meat cleaver to crush Coriander. This time around, I will have a new spice mill to grind it up much better with, so I'm assuming this will also leave a stronger taste than when I crushed before.
While I am willing to chance it by leaving those two in boil longer, I'm not sure how much of effect of both the finer milling of the Coriander and the added length of time will have together on the beer flavor.
What's ya'lls thoughts?
Thanks,
Ken
View attachment Belgian White Delicious Ale.bsmx
Belgian White Delicious Ale
Belgian Specialty Ale (16 E)
Type: All Grain
Batch Size: 6.00 gal
Boil Size: 8.41 gal
Boil Time: 60 min
End of Boil Vol: 7.28 gal
Final Bottling Vol: 5.25 gal
Fermentation: Ale, Two Stage
9.6 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 1 4.3 %
7 lbs 3.2 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 2 52.2 %
4 lbs 12.8 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 3 34.8 %
9.6 oz Oats, Flaked (Briess) (1.4 SRM) Grain 4 4.3 %
9.6 oz Wheat, Flaked (1.6 SRM) Grain 5 4.3 %
1.18 oz Celeia [4.50 %] - Boil 60.0 min Hop 6 14.4 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.18 oz Saaz [3.75 %] - Boil 5.0 min Hop 8 2.4 IBUs
1.00 oz Coriander Seed (Boil 2.0 mins) Spice 9 -
1.20 oz Orange Peel, Sweet (Boil 2.0 mins) Spice 10 -
This weekend i'm doing a double brew. One of which is the Belgian White listed above. This is a recipe that the instructions state to use the Coriander and Sweet Orange peel in the last two minutes of the boil. Since this recipe almost mirrors a Blue Moon which I have in the keg already, I was wondering what effect it would have to use a hop sack and leave the those two adjuncts in while I cool the wort for a lil added flavor?
One thing to note however, is in the past, I have always used a meat cleaver to crush Coriander. This time around, I will have a new spice mill to grind it up much better with, so I'm assuming this will also leave a stronger taste than when I crushed before.
While I am willing to chance it by leaving those two in boil longer, I'm not sure how much of effect of both the finer milling of the Coriander and the added length of time will have together on the beer flavor.
What's ya'lls thoughts?
Thanks,
Ken
View attachment Belgian White Delicious Ale.bsmx
Belgian White Delicious Ale
Belgian Specialty Ale (16 E)
Type: All Grain
Batch Size: 6.00 gal
Boil Size: 8.41 gal
Boil Time: 60 min
End of Boil Vol: 7.28 gal
Final Bottling Vol: 5.25 gal
Fermentation: Ale, Two Stage
9.6 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 1 4.3 %
7 lbs 3.2 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 2 52.2 %
4 lbs 12.8 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 3 34.8 %
9.6 oz Oats, Flaked (Briess) (1.4 SRM) Grain 4 4.3 %
9.6 oz Wheat, Flaked (1.6 SRM) Grain 5 4.3 %
1.18 oz Celeia [4.50 %] - Boil 60.0 min Hop 6 14.4 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.18 oz Saaz [3.75 %] - Boil 5.0 min Hop 8 2.4 IBUs
1.00 oz Coriander Seed (Boil 2.0 mins) Spice 9 -
1.20 oz Orange Peel, Sweet (Boil 2.0 mins) Spice 10 -
