New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 6 - Light Hybrid Beer => Topic started by: brew on July 07, 2011, 09:18:30 AM
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Did this one last night:
http://www.craftbrewing.ca/brewblog/index.php?page=brewBlogDetail&id=6&filter=brew
Used a Ringwood slant from the library...
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congrats on going all grain! Looks very good.
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Yup, definitely looks good. I'd be curious to see what the ringwood brings to the table in this one.
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Yeah should be interesting - got some airlock activity at around 12 or 13 hours so the starter must have worked!
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Just an opinion I would soak some Orange zest in some Vodka and add after fermentation has completed as the 1 OZ you added with 5 min left in the boil will lend no flavor due to fermentation eating it all up but thats just me :P
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Interesting - so the dried orange peel would be mostly sugar(s) then? Maybe soak another 1 oz in say a couple oz's of vodka?
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I would get a few more opinions then proceed :P
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Good think I checked on this earlier this afternoon, needs a blow off tube!
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That's a fair amount of sweet orange peel (I'm assuming you mean the dried...?)... I don't think all the flavor will be out of your beer. The later you add it in the boil, the better, but 5 minutes is a very reasonable time, assuming your wort was cooled fairly quickly.
Fermentation doesn't scrub out flavor/aroma as much as you'd think. Late hop/spice additions can still add quite a bit of both, depending on the beer.
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To add a bit to Shawn's; you will get some decent citrus with your hop bill (Cascade, Cascade, Cascade).
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Yeah I find that the flavour doesn't get blown off - aroma does to a large degree, though.
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So this finished super cloudy :( I did put it in the fridge for a couple of days but - nothin - still pea soup. It has CO2 in it now, but I've taken it out of the fridge and gassing off the carb...
Tastes like it looks... a bit "orangy" but bitter and thick - perhaps there is some pith in the orange peel from Scoop and Save?
Must be the orange peel - I'm going to try and clear it - going to put some pectin enzyme and then gelatin. Maybe the enzyme for a couple of days first - wonder if I should try putting it back into the fermentor or just leave it in the keg?
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Avoid oxidising it (as a transfer would potentially cause). Only reason to move to a carboy would be for visual, but you can probably manage that with a wine thief or whatever.
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The wheat can also cause alot of cloudiness. Did you use whirlfloc? I find that at least 1/2 tab of it is the most effective way to prevent opaqueness in wheat beers that are done grain to glass relatively quickly.
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Indeed with this batch I did forget the whirlfloc... so I added the pectin enzyme (2 tsp) for about 4 days - nothin - then added gelatin and it cleared significantly - it now looks like a wheat beer (some haze, but more what you'd see in a Garrison wheat). I also forgot it after hooking it up to the CO2 - 30psi for 5 days... if I want a glass, I take a growler... The taste is much better, but there is something there I don't think belongs - I'll bring some tomorrow - hope to gain some insight...
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is it still bitter, Pete? Did you add just the orange or did you also add corriander? I have an orange wheat too that tastes weird ...I think it's the corriander but then again maybe it just needs more time to condition
same here, I'll bring some tomorrow
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coriander is one of those things that you can easily add too much of, and then there's no way of masking it except letting it age can sometimes help, but wheat beers are best fresh, so not an optimal situation.
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oh it's not bad, just noticeable like with the hoegaarden. The orange isn't near as strong as I thought it would be ...I was hoping for a Rickard's White taste. It may yet ...I tasted it 3 or 4 days ago and it was watery and horrible, today it's drinkable ...next weekend it should be good
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since we are sharing beers with issues anyways, I'd contribute a 3.5 year old bottle-conditioned brew made by poly-amorous Pagans with unspecified non-traditional ingredients.... I'll go put it in the fridge :lol:
I've been saving it for some reason, not really sure why.
(there will be pale ale on tap too)
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Dean: how long was it in primary and what yeast was it?
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Mine is not as bitter as it was - seems to have mellowed on that front, but there is still something there... I did in fact add a couple of dashes of corriander, but you can't taste it...
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15 days ...S-04
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poly-amorous Pagans
I knew it; you're a hippie!