jsowenshall
Member
- Recipe Type
- All Grain
- Yeast
- Safale T-58
- Yeast Starter
- N/A
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.066
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 32
- Primary Fermentation (# of Days & Temp)
- 2 Weeks @65F
- Secondary Fermentation (# of Days & Temp)
- 2 Weeks @65F
- Tasting Notes
- Belgian, almost Karmeliet-ish flavor with a pronounced citrus bite and jasmine aroma
The idea behind this brew was to make a beer that showcases some of the flavors I get around town in, well, anywhere that serves food and tea. So basically everywhere. I decided to work with 4 main Chinese ingredients- orange, ginger, jasmine, and the glorious Qingdao Flower hop. Is it really a pale ale? Nah. But here is the delicious recipe that resulted from these combos
The CPA (China Pale Ale)
Batch Size: 10 Gallons
Yeast: Safale T-58 (2 packs)
Starter: N/A
OG: 1.066 (70% Eff.)
FG: 1.013
Ingredients:
22#/10kg Auzzy 2-row (84%)
1.5#/700g Crystal 10L (6%)
.5#/225g Crystal 60 (2%)
2#/900g Clover Honey (8%) (secondary)
.5#/225g Flaked Oats (2%)
3oz/85g Qingdao Flower Hops (60 min)
2oz/60g Qingdao Flower Hops (secondary)
1oz/30g Orange Zest (10 min)
1oz/30g Freshly Chopped Ginger (10 min)
2 packets rehydrated Safale T-58 yeast
Other:
1 bottle cooking Baijiu (or 220ml vodka)
2oz/60g Orange Peels
1.5/45g Freshly Chopped Ginger
3oz/85g Dried Jasmine buds
2 cups honey (bottling)
Now to the process
Mash grains at 152 for 60min. I like my preboil volume to be pretty high and go for at least a 90 min brew to up my efficiency- but you do what works best. At 60min left in boil add the hops. At 10min left add the ginger and orange zest (*ZEST here, not peels. The white stuff on the insides of the peel when boiled tastes pretty terrible in beer, so don't put it in the kettle!) If youre REALLY looking for some ginger and orange flavor, leave it in after flameout and cooling, if not then take it out after 10 minutes. Cool, aerate, do your thing. I then put it in two five gallon buckets (youll see why in a sec) and pitched the yeast.
Now for the other stuff. We didnt forget about it. Put the orange peels and ginger in a container add baijiu/vodka until its covered. If youre worried about using too much you can top it off with tong/distilled water. It wont really matter that much. Then put the Jasmine buds in a sealable jar with 1.5 cups of boiling water. Let it steep for about 15 minutes then fill the jar with baijiu/vodka until the jasmine is covered (it may float so just guess about what volume would cover it after it drops underwater- which it will).
Let it sit in the fridge for a couple of weeks while your primary is fermenting.
After your airlock activity dies down in your primary, boil 2 cups of water (less if you can swing it) and pour in the two pounds of honey- stir. I repeat, stir. Let it sit on a low simmer for about 5 minutes with the lid on then let it cool down- again, with the lid on the pot. Pour a pound of honey into each of the fermenters and let it ride for 2 weeks.
At 2 weeks add the jasmine concoction (liquid, flowers, and all) and 1oz of Qingdao Flower Hops to one fermenter and the ginger/orange concoction with 1oz of Qingdao Flower Hops into the other. Once again, let it ride for 2 weeks, then give it an overnight cold crash.
At bottling, I suggest you sterilize some nylon stockings and rubber band them onto the inflow end of your auto-siphon/ racking cane. This will keep the little jasmine and orange nerblets (is that a word? Probably not. Still using it.) from getting into your bottling bucket. Boil 2 cups of racked beer and add in 2 cups of honey. This is your priming sugar. You can mix up the 2 brews now how you like after adding half the honey into one bottling bucket and half into the other! I bottled 2 gallons of the ginger/orange, 2 gallons of the straight jasmine, and 6 gallons of the mix. Theyre all great, mix around and have fun with it!
There's more pictures and detailed instructions on my blog if you need them!
The CPA (China Pale Ale)
Batch Size: 10 Gallons
Yeast: Safale T-58 (2 packs)
Starter: N/A
OG: 1.066 (70% Eff.)
FG: 1.013
Ingredients:
22#/10kg Auzzy 2-row (84%)
1.5#/700g Crystal 10L (6%)
.5#/225g Crystal 60 (2%)
2#/900g Clover Honey (8%) (secondary)
.5#/225g Flaked Oats (2%)
3oz/85g Qingdao Flower Hops (60 min)
2oz/60g Qingdao Flower Hops (secondary)
1oz/30g Orange Zest (10 min)
1oz/30g Freshly Chopped Ginger (10 min)
2 packets rehydrated Safale T-58 yeast
Other:
1 bottle cooking Baijiu (or 220ml vodka)
2oz/60g Orange Peels
1.5/45g Freshly Chopped Ginger
3oz/85g Dried Jasmine buds
2 cups honey (bottling)
Now to the process
Mash grains at 152 for 60min. I like my preboil volume to be pretty high and go for at least a 90 min brew to up my efficiency- but you do what works best. At 60min left in boil add the hops. At 10min left add the ginger and orange zest (*ZEST here, not peels. The white stuff on the insides of the peel when boiled tastes pretty terrible in beer, so don't put it in the kettle!) If youre REALLY looking for some ginger and orange flavor, leave it in after flameout and cooling, if not then take it out after 10 minutes. Cool, aerate, do your thing. I then put it in two five gallon buckets (youll see why in a sec) and pitched the yeast.
Now for the other stuff. We didnt forget about it. Put the orange peels and ginger in a container add baijiu/vodka until its covered. If youre worried about using too much you can top it off with tong/distilled water. It wont really matter that much. Then put the Jasmine buds in a sealable jar with 1.5 cups of boiling water. Let it steep for about 15 minutes then fill the jar with baijiu/vodka until the jasmine is covered (it may float so just guess about what volume would cover it after it drops underwater- which it will).
Let it sit in the fridge for a couple of weeks while your primary is fermenting.
After your airlock activity dies down in your primary, boil 2 cups of water (less if you can swing it) and pour in the two pounds of honey- stir. I repeat, stir. Let it sit on a low simmer for about 5 minutes with the lid on then let it cool down- again, with the lid on the pot. Pour a pound of honey into each of the fermenters and let it ride for 2 weeks.
At 2 weeks add the jasmine concoction (liquid, flowers, and all) and 1oz of Qingdao Flower Hops to one fermenter and the ginger/orange concoction with 1oz of Qingdao Flower Hops into the other. Once again, let it ride for 2 weeks, then give it an overnight cold crash.
At bottling, I suggest you sterilize some nylon stockings and rubber band them onto the inflow end of your auto-siphon/ racking cane. This will keep the little jasmine and orange nerblets (is that a word? Probably not. Still using it.) from getting into your bottling bucket. Boil 2 cups of racked beer and add in 2 cups of honey. This is your priming sugar. You can mix up the 2 brews now how you like after adding half the honey into one bottling bucket and half into the other! I bottled 2 gallons of the ginger/orange, 2 gallons of the straight jasmine, and 6 gallons of the mix. Theyre all great, mix around and have fun with it!
There's more pictures and detailed instructions on my blog if you need them!
. If I calculate it as if it's 1.035 like imported 2-row, I rarely break 60%...
