Norselord
Well-Known Member
Dear HBTers,
I am formulating a spiced ale and would like some thoughts on this recipe.
Koala Ale
This is for a 5-gallon batch
Grain
Listed as percents to compensate for variations in efficiencies
76% pilsener malt
11% caraamber
5% chocolate malt
5% Amber Candi sugar (exclude from mash)
3% Lactose (exclude from mash)
Mash @ 146F for 90 minutes
Target OG: 1.039
Boil:
60th minute:
Fermentation:
Primary
Target FG: 1.006 (4.3%ABV)
66F with Safale-05
Secondary
Rack to secondary and age for ~5 days on 1/2 vanilla bean
Packaging:
Keg condition to 3.2 volumes of CO2 with ~3oz of corn sugar @ 70F for a few weeks.
I am formulating a spiced ale and would like some thoughts on this recipe.
Koala Ale
This is for a 5-gallon batch
Grain
Listed as percents to compensate for variations in efficiencies
76% pilsener malt
11% caraamber
5% chocolate malt
5% Amber Candi sugar (exclude from mash)
3% Lactose (exclude from mash)
Mash @ 146F for 90 minutes
Target OG: 1.039
Boil:
60th minute:
11 IBU of Magnum Hops
15th minute: 5 IBU Citra Hops
add lactose and candi sugar at this time
5th minute: add lactose and candi sugar at this time
4 teaspoons of lemon zest
4 teaspoons of lime zest
4 teaspoons of orange zest
6 grams of cinnamon powder
3 grams of coriander seed
3 grams of powdered nutmeg
4 teaspoons of lime zest
4 teaspoons of orange zest
6 grams of cinnamon powder
3 grams of coriander seed
3 grams of powdered nutmeg
Fermentation:
Primary
Target FG: 1.006 (4.3%ABV)
66F with Safale-05
Secondary
Rack to secondary and age for ~5 days on 1/2 vanilla bean
Packaging:
Keg condition to 3.2 volumes of CO2 with ~3oz of corn sugar @ 70F for a few weeks.
Last edited: