Inspiration
This beer is a combination of three recipes: a gold medal AHA recipe, Verdant's IPA recipe shared with malt Miller and an old recipe I did years ago with my brew buddy. I used four different oranges for the fresh zest, and am also using cryo hops for the first time. I'll also be experimenting with a slightly different fermentation/conditioning schedule. Really looking forward to the result.
Recipe
Boil Time: 90 min
Batch Size: 20.5 liters
Original Gravity: 1.062
Final Gravity: TBA
ABV (standard): TBA
Fermentables
Bohemian Pilsner 52.6%
Flaked Wheat 36.8%
Oats, Flaked 8.8%
Munich I 1.7%
Hops
Cryo Citra 2g @ FW
Warrior 8g @ Boil
Cryo Citra 23g @ Whirlpool for 30min at 80C
Galaxy 50g @ Whirlpool for 30min at 80C
Cryo Pop 25g @ Dry Hop
Galaxy 50g @ Dry Hop
Other
Coriander Seeds Crushed 7g @ 5min
Orange Zest (handsinaasappel, perssinaasappel, mandarin, a different handsinaasappel) 45g @ 5min
Irish Moss
Yeast Nutrient
Mash Guidelines
50°C for 15 min
67°C for 60 min
77°C for 10 min
Yeast
Forbidden Fruit Wyeast 1 packet, x2 starters
Water
Amsterdam Source
6.5g CaCl, 1 gram Canning Salt @ Mash
6mL of Lactic Acid @ Mash
4ml of Lactic Acid @ Boil
Pre-Boil: 25L
Post-Boil: 1.062
Post-Boil pH: 5.30
Notes
Brewed on: 04/09/2022
Beer begins at 20C
Wort tastes better than any I've made before, completely saturated in Cryo hops and orange zest. Delicious already.
07/09/2022: up to 21C
10/09/2022: up to 22C (start Spund)
Once at terminal gravity (17 or 18th): down to 1C
21/09/2022: Close transfer to dry hop 10C
23/09/2022: Keg
Ferment at 68°F (20°C) for 3 days and slowly increase temperature to 72°F (22°C) by day 6. Spund (if possible), and naturally carbonate to 2.6 vol. (5.2 g/L) CO2. Reduce temperature to 33°F (1°C) after reaching terminal gravity. At day 17, close-transfer beer onto the dry hop addition. Package at day 19 or when beer tastes how you want it to.
Batch Size: 20.5 liters
Original Gravity: 1.062
Final Gravity: TBA
ABV (standard): TBA
Fermentables
Bohemian Pilsner 52.6%
Flaked Wheat 36.8%
Oats, Flaked 8.8%
Munich I 1.7%
Hops
Cryo Citra 2g @ FW
Warrior 8g @ Boil
Cryo Citra 23g @ Whirlpool for 30min at 80C
Galaxy 50g @ Whirlpool for 30min at 80C
Cryo Pop 25g @ Dry Hop
Galaxy 50g @ Dry Hop
Other
Coriander Seeds Crushed 7g @ 5min
Orange Zest (handsinaasappel, perssinaasappel, mandarin, a different handsinaasappel) 45g @ 5min
Irish Moss
Yeast Nutrient
Mash Guidelines
50°C for 15 min
67°C for 60 min
77°C for 10 min
Yeast
Forbidden Fruit Wyeast 1 packet, x2 starters
Water
Amsterdam Source
6.5g CaCl, 1 gram Canning Salt @ Mash
6mL of Lactic Acid @ Mash
4ml of Lactic Acid @ Boil
Pre-Boil: 25L
Post-Boil: 1.062
Post-Boil pH: 5.30
Notes
Brewed on: 04/09/2022
Beer begins at 20C
Wort tastes better than any I've made before, completely saturated in Cryo hops and orange zest. Delicious already.
07/09/2022: up to 21C
10/09/2022: up to 22C (start Spund)
Once at terminal gravity (17 or 18th): down to 1C
21/09/2022: Close transfer to dry hop 10C
23/09/2022: Keg
Ferment at 68°F (20°C) for 3 days and slowly increase temperature to 72°F (22°C) by day 6. Spund (if possible), and naturally carbonate to 2.6 vol. (5.2 g/L) CO2. Reduce temperature to 33°F (1°C) after reaching terminal gravity. At day 17, close-transfer beer onto the dry hop addition. Package at day 19 or when beer tastes how you want it to.