Finally brewing this today! It is mid boil right now. Grinding up the coriander and grains of paradise (thanks for the tip Bird) sure smelled amazing. I think next time I want to use fresh orange rind. Have you been doing that BierMuncher?
American Wheat Beer Sterling Gold (3.5% AG, Light and Zesty)
- Thread starter BierMuncher
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OP
OP
Yeah, I've taken to using fresh. More of a PITA to zest by hand, but I can get more flavor out of them fresh.
How much fresh grated orange peel do you use in this recipe? When I tasted my sweet wort prior to ferment, I couldn't really taste any orange or the spices, but it smelled nice. I used dried bitter orange from brewcraft. My brew buddy and I are both really excited about this recipe.
OP
OP
The coriander and zest won't come through until your beer ferments out.
Give it another taste in about 10-14 days and then if you like, add some additional flavor by steeping some coriander and/or zest.
Remember though that this is a subtle flavor addition.
BM-
I was eyeing this as my first 10gal batch for my summer block party. My tun will only hold 10lbs grain and I plan to make up the rest of the grav points with XL DME.
My question is regarding the mash/sparge.
Beer smith is having me run all my water through the grains I'm worried about over sparging. I was just planning on doing my normal mash and double batch sparge sparge routine for a 12# grain bill (1.25qts/# strike and two 9qt sparges, usually nets 7gal to the kettle) for a 5.5gal batch then just topping up to my required preboil ammount with clean water.
What procedure do you use?
I was eyeing this as my first 10gal batch for my summer block party. My tun will only hold 10lbs grain and I plan to make up the rest of the grav points with XL DME.
My question is regarding the mash/sparge.
Beer smith is having me run all my water through the grains I'm worried about over sparging. I was just planning on doing my normal mash and double batch sparge sparge routine for a 12# grain bill (1.25qts/# strike and two 9qt sparges, usually nets 7gal to the kettle) for a 5.5gal batch then just topping up to my required preboil ammount with clean water.
What procedure do you use?
dstar26t
If it's worth doing, it's worth overdoing
BierMuncher,
Are you crushing the pepper corns with a mortar and pestle? I've used coriander many times (crushed with a mortal and pestle) but never black pepper corns.
Are you crushing the pepper corns with a mortar and pestle? I've used coriander many times (crushed with a mortal and pestle) but never black pepper corns.
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SilverKing
Well-Known Member
Would you just cut the grains in half for a 5Gal batch? or would you work up new proportions?
How much fresh orange zest did you end up using in these BM?
and how would you handle the spices if I'm doing a 5Gal batch. cut them in half?
Anyone got a vote on GOP or peppercorn as their favorite for this?
How much fresh orange zest did you end up using in these BM?
and how would you handle the spices if I'm doing a 5Gal batch. cut them in half?
Anyone got a vote on GOP or peppercorn as their favorite for this?
OP
OP
Cutting everything in half should do the trick. For five gallons, a simple double handful would be good. You can always steep some zest and add to the secondary if there's not enough.
I've never used GoP so I can't comment on those. I've heard they are very nice with this type of beer though. I've also heard they are much more potent so keep that in mind.
dstar26t
If it's worth doing, it's worth overdoing
A double hand full of zest? That seems like a s-load. I was going to do .5oz
SilverKing
Well-Known Member
Gave this a whirl today. Went well, looking forward to tasting it. Thanks BM.
After loving the Centennial Ale, I brewed this today.OG is 1.030. Any ideas on why?? FYI, this was my first all-grain attempt (using Deathbrewers stovetop all grain method).
Split the recipe in half for my 5 gallon batch.
Mashed for 105 minutes in 8.75 quarts of water at about 154 degrees. I heated the water on my stovetop, added grains, took temp, and then put in the stove on "warm" for 90 minutes. Maintained the heat within a degree for the 105 minutes. (meant to mash for 90 minutes, but it took longer than expected to get my sparge water up to temp).
Sparged for 10 minutes in a separate pot of water (4 gallons) at 170 degrees. Same technique as I used for mashing.
Added the mash and sparge water together and brought to a boil. Followed the recipe from there on out. Had to top off the carboy with one gallon of water to reach a final volume of just over 5 gallons.
Thoughts?
Split the recipe in half for my 5 gallon batch.
Mashed for 105 minutes in 8.75 quarts of water at about 154 degrees. I heated the water on my stovetop, added grains, took temp, and then put in the stove on "warm" for 90 minutes. Maintained the heat within a degree for the 105 minutes. (meant to mash for 90 minutes, but it took longer than expected to get my sparge water up to temp).
Sparged for 10 minutes in a separate pot of water (4 gallons) at 170 degrees. Same technique as I used for mashing.
Added the mash and sparge water together and brought to a boil. Followed the recipe from there on out. Had to top off the carboy with one gallon of water to reach a final volume of just over 5 gallons.
Thoughts?
Since the recipe OG is only 1.034, I'd say you got pretty darn close...
OP
OP
Just means you can drink more.
For your first AG...that's pretty good. You'll start dialing things in pretty quickly.
Does anyone see any problems with this partial mash version?
I know there was one posted before but I am doing a 3.5 gallon boil and the liquid extract comes in a 3.3 lb jug.
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 3.50 gal
Estimated OG: 1.035 SG
Estimated Color: 4.0 SRM
Estimated IBU: 18.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.30 lb Pilsner Liquid Extract (3.5 SRM) Extract 52.38 %
1.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 23.81 %
0.75 lb Rye Malt (4.7 SRM) Grain 11.90 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 7.94 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.97 %
0.60 oz Sterling [7.50 %] (90 min) (First Wort HoHops 15.6 IBU
0.60 oz Sterling [7.50 %] (5 min) Hops 2.6 IBU
0.38 oz Coriander Seed (Boil 5.0 min) Misc
0.38 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 tsp Black Pepper Corn (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale
I know there was one posted before but I am doing a 3.5 gallon boil and the liquid extract comes in a 3.3 lb jug.
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 3.50 gal
Estimated OG: 1.035 SG
Estimated Color: 4.0 SRM
Estimated IBU: 18.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.30 lb Pilsner Liquid Extract (3.5 SRM) Extract 52.38 %
1.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 23.81 %
0.75 lb Rye Malt (4.7 SRM) Grain 11.90 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 7.94 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.97 %
0.60 oz Sterling [7.50 %] (90 min) (First Wort HoHops 15.6 IBU
0.60 oz Sterling [7.50 %] (5 min) Hops 2.6 IBU
0.38 oz Coriander Seed (Boil 5.0 min) Misc
0.38 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 tsp Black Pepper Corn (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale
Maybe someone else here can chime in if I'm way off base, but I wouldn't see the need for a 90min boil since you are just PMing the 1.5# pils... That shouldn;t generate too much DMS that a 60min boil wouldn't get rid of. The Pils LME should already have the DMS out through the extracting process...
Probably save you a little time and help hedge against a darker than expected brew due to the LME...
Probably save you a little time and help hedge against a darker than expected brew due to the LME...
Donner
Well-Known Member
So, BM. Did this officially replace centennial blonde as the house ale?
OP
OP
Nah....
With 7 taps on line...there's a flavor for every subtle preference.
C of 3 C's for the BMC drinkers.
CB for the in betweens.
Sterling for the BMC lovers that like some kick.
Tits-Up for me.
Donner
Well-Known Member
I ask because the SWMBO actually likes this beer and i've become very fond of it, as well. That and i made the mistake of giving the neighbor the garage code, so i have a feeling it might disappear pretty quick around here this summer. Oh, and i've been asked to bring some brew to a 4th of july party and this seems to be the winner.
I'm just trying to decide if i should go ahead and give this a chance, or if i should use up the .5 oz of cascade and centennial that i already have from the first time i brewed your centennial blonde...
choices, choices.
I'm just trying to decide if i should go ahead and give this a chance, or if i should use up the .5 oz of cascade and centennial that i already have from the first time i brewed your centennial blonde...
choices, choices.
OP
OP
For "the masses", I'd go for this one.
Advertise it as an "Orange Spice".
The CB is great, but is more on the hoppy side. Especially since we're getting to the hot season...a nice orange/pepper/coriander beer is awesome.
When I was at midwest supplies a few weeks ago, I couldn't find the rye malt in the grain room. I could only find crystal rye (never heard of it before), little did I know it's similar to crystal 90, but made with rye malt. I knew something was wrong when my sterling gold wort looked more like sterling amber. I'm guessing the final beer will be a little sweeter. The hydro sample tasted really good and I'm thinking the maltier profile will mix well with the orange flavor.
OP
OP
dstar26t
If it's worth doing, it's worth overdoing
BierMuncher,
I made this recipe and thought it had too much pepper. It was kegged and served at a party 4 weeks after brewing. It went over well since it was gone well before the end of the night. Since I didn't get a chance to age it at all, have you found that the pepper taste mellows with time or should I use less pepper next time?
Thanks for the recipe!
I made this recipe and thought it had too much pepper. It was kegged and served at a party 4 weeks after brewing. It went over well since it was gone well before the end of the night. Since I didn't get a chance to age it at all, have you found that the pepper taste mellows with time or should I use less pepper next time?
Thanks for the recipe!
BM... i just put this in the keg tonight, a question if i may. goldie was in primary for 3 weeks and had a OG-1.036 and FG-1.010. the nottingham yeast curdled up on the bottom of the bucket... i must admit it's been a while since i have used notty, i assume this is common? what causes this strain to curdle (chemically)?
Donner
Well-Known Member
getting ready to brew this, but a quick question. I didn't notice until just now that the hops i ordered were 5.9% AA and not 7% the recipe calls for.
Would it ruin the recipe if i put the second hop addition in at 10-15 minutes instead of 5 minutes? Beer alchemy tells me this will bump the IBUs from ~13 and put it closer 17 IBUs, which is what the recipe calls for.
What would that change do the the flavor?
Oh, and no chance of getting more hops in time. I do have some EKG and Galena on hand if i could use one of those for bittering, i could.
Would it ruin the recipe if i put the second hop addition in at 10-15 minutes instead of 5 minutes? Beer alchemy tells me this will bump the IBUs from ~13 and put it closer 17 IBUs, which is what the recipe calls for.
What would that change do the the flavor?
Oh, and no chance of getting more hops in time. I do have some EKG and Galena on hand if i could use one of those for bittering, i could.
EdWort
Well-Known Member
Just picked up 2 pounds of Sterling 6% AA for $14, so now to use some of my Rye and whip up a batch of this after I do my Oktoberfest Ale tomorrow.
I made 5 g's of this about amonth ago. I tapped it at our blockparty last weekend and it was gone in 3hours.
One guys quote (a neighbor originally from Boston so forgive my attempt at typing in an accent): "Gaad - I had a few belts a your stuff and I can't stomach the milla lite from my coola any more, mind if i fill my pitcha?"
One guys quote (a neighbor originally from Boston so forgive my attempt at typing in an accent): "Gaad - I had a few belts a your stuff and I can't stomach the milla lite from my coola any more, mind if i fill my pitcha?"
OP
OP
Just got done brewing this, tastes the OG sample, sure tastes spicy, hope that the fermentation calms it down lol
Oh yeah....the spices will definitely mellow by the time you're ready to serve.
jackson_d
Well-Known Member
I'm going to do a batch this weekend or next with Wyeast 2112 California Lager. I have 2 smack packs sitting around becuase I bought them on accident and LHBS wouldnt take them back (damint). I have a feeling it will be tasty...
