Tear it apart: Citrus Ale

[gritmaster]

Remember when you were a kid and, at the local pizza joint, you used to put a little bit of every available soda from the soda fountain in one cup, mix it up and drink it?...we called it "suicide": mixing all the different flavors together.

In that vein, I've got a lot of "citrus-y" ingredients laying around, and wondered what I could do:

8 lb Briess Light Malt Extract

Steep:
16oz Crystal 20L
8oz Carvienne
8oz lbs White Wheat

2oz Cascade
2oz Amarillo
2oz Citra
*mix hops up - 1oz @ 60m, 1oz @ 40, 1oz @ 20m, 1 oz @ 5m
and then 2oz dry hop

Coriander, crushed 1oz
Bitter Orange Peel 1oz
Sweet Orange Peel 1oz
Lemon Peel 1oz
*all at 5-10m left in boil*

Wyeast 3787 Trappist High Gravity or Nottingham

Drinkable? Critique away!

 

[robtotten]

Go for it. I would move the 40 minute addition to flameout, but it would probably be fine either way.

 

[gritmaster]

What about taking the 40m and using it for a First Wort Hop instead of flameout addition?

 

[robtotten]

That sounds good too. Have you calculated IBUs? You should be able to get pretty close using the average alpha acid and mixing them up thoroughly.

 

[gritmaster]

That sounds good too. Have you calculated IBUs? You should be able to get pretty close using the average alpha acid and mixing them up thoroughly.

Assuming, 1oz at 60, 20, 5, and 0, http://www.brewersfriend.com/ibu-calculator/ says ~68 IBU which would be very IPA like.

One more question: Nottingham or Trappist 3787 yeast? - I don't know if the phenolics/esters of the Trappist yeast would be beneficial or not.

 

[robtotten]

I'd go with Nottingham for that hop profile.

 

[larrybrewer]

That is a lot of spices for one beer.

Yeah I'd say its suicide. I double dog dare you!!!

No really, maybe just go with the coriander or the bitter orange peel.