Dave70
Le roi est mort..
- Joined
- 29/9/08
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I dug out an old recipe for a Belgian white that calls up for a mash schedule that goes, dough in at 71 deg and lower to 50 deg over 24 hours - which is outside anything I can currently handle.
I've never heard of this done before but I assume the brewer had his reasons. I'll list the recipe and if anybody can see why he chose this method over a step mash, or even single infusion, please chime in.
Another anomaly seems to be the yeast selection. Wyeast 1028. Typo perhaps?
22L
Pale - 2.6kg
Wheat - 2.3kg
Oats - .300g
Hallertau - 32g @ 60
Tettnanger - 17g @ 20
Hallertau - 32g @ 10
Saaz - 32 @ flame out.
Coriander seed - 32g @ 60
Orange peel - 16g @ 10
Coriander seed - 32g dry
Orange peel - 16g dry
I've never used orange peel or Coriander before, but does that sound like a lot to anyone else?
I've never heard of this done before but I assume the brewer had his reasons. I'll list the recipe and if anybody can see why he chose this method over a step mash, or even single infusion, please chime in.
Another anomaly seems to be the yeast selection. Wyeast 1028. Typo perhaps?
22L
Pale - 2.6kg
Wheat - 2.3kg
Oats - .300g
Hallertau - 32g @ 60
Tettnanger - 17g @ 20
Hallertau - 32g @ 10
Saaz - 32 @ flame out.
Coriander seed - 32g @ 60
Orange peel - 16g @ 10
Coriander seed - 32g dry
Orange peel - 16g dry
I've never used orange peel or Coriander before, but does that sound like a lot to anyone else?