Fred Hirsch you said you wanted recipes for two of the beers I brought to our December brewtorial... So here they are; Orange vanilla cream ale. 3.5# Maris Otter 3.5# 2-row 3# Wheat malt 1# Crystal 60 .5# biscuit malt. 1oz Citra at 60 .25oz Pearle at 40 .5oz Czech Saaz at 20 .5oz Tettnang at 5 1 oz of sweet orange peel and 3 split and scraped Vanilla beans at 15 1/2 lb of lactose at 5 Basic water salts additions to water profile desired. Wyeast 1007 German ale starter Tincture 8 split and scraped vanilla beans .5 oz of sweet orange peel in about 300ml of vodka shaken daily for two weeks, strained and added to secondary. Mash temp 152 for 75min Sparge at 165 ClarityFerm for gluten reduction (leave out if desired) -------------------------------------------------------------------------------------------- Summer funk ale. 4# 2row 4#Marris Otter .5# Crystal 40 2# amber candy sugar .5oz Hallertau at 60 .5oz Tettnanger at 10 .5oz German Merkur at 5 .5oz sweet orange peel and lemon peel at 15. White Labs WLP655 Belgian sour mix I seem to have misplaced the other details but the ingredients are there. Sure I mashed at around 150-52. This also sat for 2 months in secondary then also several months in bottle.
Posted on: Tue, 16 Dec 2014 18:53:46 +0000
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