Hi fellow brewers
I'm not a big poster, but definitely a big reader, so thanks to all the knowledgeable people on here. You have taught me and confused me heaps. :icon_cheers:
I'm in the process of putting a recipe together making use of Coles end of line extract kits, picked up a few for $6.89. Plus my flavour of the month yeast Wyeast 3944. I have done something similar before so partly this is based on previous tastes.
This a BIAB method.
Does the wheat malt have the a ability to convert the rolled oats given the mash profile?
Can I reduce the cooking time of the ginger, without fear of nasties from the skin and or add fresh ginger juice at yeast pitching time, to get a fresher ginger zing?
Any and all comments are welcome. (i'm not at all sensitve)
:beer:
Al
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Ginger Blonde Ale Brewer:
Alastair Asst Brewer:
Style: Spice, Herb, or Vegetable Beer
TYPE: Partial Mash Taste: (35.0)
Recipe Specifications --------------------------
Batch Size: 25.00 L
Boil Size: 12.00 L
Estimated OG: 1.048 SG
Estimated Color: 8.1 EBC
Estimated IBU: 13.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 20 Minutes
Ingredients: ------------
Amount Item Type % or IBU
1.70 kg Coopers Canadian Blonde (3.8 EBC) Extract 37.44 %
2.00 kg Wheat Malt (Barrett Burston) (3.2 EBC) Grain 44.05 %
0.20 kg Oats, Rolled (2.0 EBC) Grain 4.41 %
30.00 gm Ginger Root (Boil 12.0 min) Misc
30.00 gm Orange Zest, Sweet (Boil 5.0 min) Misc
0.34 kg Honey, Manuka (2.0 EBC) Sugar 7.49 %
0.30 kg Candi Sugar, Amber (40.0 EBC) Sugar 6.61 %
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [StartYeast-Wheat
Mash Schedule:
Temperature Mash, 2 Step, Light Body
Total Grain Weight: 2.20 kg ----------------------------
Temperature Mash, 2 Step, Light Body
Step Time Name Description Step Temp
30 min Protein Rest Add 13.20 L of water at 51.8 C 50.0 C
75 min Saccharification Heat to 65.6 C over 15 min 65.6 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C
Notes: ------ Candi sugar, home made using Raw Cane Sugar cooked to light caramel with 5ml white vinegar.
I'm not a big poster, but definitely a big reader, so thanks to all the knowledgeable people on here. You have taught me and confused me heaps. :icon_cheers:
I'm in the process of putting a recipe together making use of Coles end of line extract kits, picked up a few for $6.89. Plus my flavour of the month yeast Wyeast 3944. I have done something similar before so partly this is based on previous tastes.
This a BIAB method.
Does the wheat malt have the a ability to convert the rolled oats given the mash profile?
Can I reduce the cooking time of the ginger, without fear of nasties from the skin and or add fresh ginger juice at yeast pitching time, to get a fresher ginger zing?
Any and all comments are welcome. (i'm not at all sensitve)
:beer:
Al
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Ginger Blonde Ale Brewer:
Alastair Asst Brewer:
Style: Spice, Herb, or Vegetable Beer
TYPE: Partial Mash Taste: (35.0)
Recipe Specifications --------------------------
Batch Size: 25.00 L
Boil Size: 12.00 L
Estimated OG: 1.048 SG
Estimated Color: 8.1 EBC
Estimated IBU: 13.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 20 Minutes
Ingredients: ------------
Amount Item Type % or IBU
1.70 kg Coopers Canadian Blonde (3.8 EBC) Extract 37.44 %
2.00 kg Wheat Malt (Barrett Burston) (3.2 EBC) Grain 44.05 %
0.20 kg Oats, Rolled (2.0 EBC) Grain 4.41 %
30.00 gm Ginger Root (Boil 12.0 min) Misc
30.00 gm Orange Zest, Sweet (Boil 5.0 min) Misc
0.34 kg Honey, Manuka (2.0 EBC) Sugar 7.49 %
0.30 kg Candi Sugar, Amber (40.0 EBC) Sugar 6.61 %
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [StartYeast-Wheat
Mash Schedule:
Temperature Mash, 2 Step, Light Body
Total Grain Weight: 2.20 kg ----------------------------
Temperature Mash, 2 Step, Light Body
Step Time Name Description Step Temp
30 min Protein Rest Add 13.20 L of water at 51.8 C 50.0 C
75 min Saccharification Heat to 65.6 C over 15 min 65.6 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C
Notes: ------ Candi sugar, home made using Raw Cane Sugar cooked to light caramel with 5ml white vinegar.
