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Quote from: Fire Rooster on July 11, 2021, 11:53:35 amAG Batch #58, 4.5 gal (Volume in Fermenter)4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell3 lbs RiverBend Heritage (6-row), light and fluffy1 lb Epiphany Vienna1/4 tsp Sea Salt, after mash before boil1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil1/4 tsp Wyeast Beer Nutrient, last 10 min boilFWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)50 grams Organic Dried Orange Peel *boiled water small pot, took off stove, added orange peel & covered, after 10 min strained out orange peels, quickly cooled, then added to cooled wort.60 min Mash50 min Full Boil3 week-ish US-05 @ 69f then bottled3 week-ish @ 75f3 week-ish @ 60f3 days fridge(Subject to Change)After drinking this batch I've come to the conclusion orange peel doesn't belong in my beers.
AG Batch #58, 4.5 gal (Volume in Fermenter)4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell3 lbs RiverBend Heritage (6-row), light and fluffy1 lb Epiphany Vienna1/4 tsp Sea Salt, after mash before boil1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil1/4 tsp Wyeast Beer Nutrient, last 10 min boilFWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)50 grams Organic Dried Orange Peel *boiled water small pot, took off stove, added orange peel & covered, after 10 min strained out orange peels, quickly cooled, then added to cooled wort.60 min Mash50 min Full Boil3 week-ish US-05 @ 69f then bottled3 week-ish @ 75f3 week-ish @ 60f3 days fridge(Subject to Change)
This is the porter I'm doing today...#586 - Nick Danger PorterAmerican PorterRecipe by Denny ConnBatch Size6 US GalLosses0.5 US GalBoil Time60 minsMash Efficiency75%Mash Volume6.817 US GalSparge Volume2.202 US GalOG (SG)1.069FG (SG)1.017IBU48.6Colour (SRM)30.2ABV6.80% Mash and Sparge volumes calculated using the "Fozzie" profile.Fermentables Amount Usage PPG SRMLamonta : Pale American Barley Malt 12.00 lb (72%) Mash 36.4 3.0Metolius : Munich-style Barley Malt 1.80 lb (11%) Mash 35.2 11.0Crystal - 60L (2-Row) 1.25 lb (7%) Mash 32.2 80.5Chocolate Malt 0.90 lb (5%) Mash 30.6 400.3SPECIAL Belgium 0.60 lb (4%) Mash 35.4 152.5Black Patent Malt 0.13 lb (1%) Mash 32.7 525.4Mash Steps Temp TimeMash In 153 °F 60 minMash Out 168 °F 10 minTettnang (IBU: 8.7) 1.00 oz (33%) Pellet First Wort 60 min 3Hallertau Magnum (IBU: 31.5) 1.00 oz (33%) Pellet Boil 60 min 12Cascade (IBU: 8.4) 1.00 oz (33%) Pellet Boil 10 min 6.3WY150 - SNS
Quote from: Fire Rooster on October 24, 2021, 05:26:31 amQuote from: Fire Rooster on July 11, 2021, 11:53:35 amAG Batch #58, 4.5 gal (Volume in Fermenter)4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell3 lbs RiverBend Heritage (6-row), light and fluffy1 lb Epiphany Vienna1/4 tsp Sea Salt, after mash before boil1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil1/4 tsp Wyeast Beer Nutrient, last 10 min boilFWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)50 grams Organic Dried Orange Peel *boiled water small pot, took off stove, added orange peel & covered, after 10 min strained out orange peels, quickly cooled, then added to cooled wort.60 min Mash50 min Full Boil3 week-ish US-05 @ 69f then bottled3 week-ish @ 75f3 week-ish @ 60f3 days fridge(Subject to Change)After drinking this batch I've come to the conclusion orange peel doesn't belong in my beers.Maybe it was just the wrong recipe to use it in. I'd also question the amount and how you prepared it.
Quote from: Fire Rooster on October 24, 2021, 05:26:31 amQuote from: Fire Rooster on July 11, 2021, 11:53:35 amAG Batch #58, 4.5 gal (Volume in Fermenter)4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell3 lbs RiverBend Heritage (6-row), light and fluffy1 lb Epiphany Vienna1/4 tsp Sea Salt, after mash before boil1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil1/4 tsp Wyeast Beer Nutrient, last 10 min boilFWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)50 grams Organic Dried Orange Peel *boiled water small pot, took off stove, added orange peel & covered, after 10 min strained out orange peels, quickly cooled, then added to cooled wort.60 min Mash50 min Full Boil3 week-ish US-05 @ 69f then bottled3 week-ish @ 75f3 week-ish @ 60f3 days fridge(Subject to Change)After drinking this batch I've come to the conclusion orange peel doesn't belong in my beers.50g is a lot especially dried. i havent used orange zest in a long time but i an only remember like 1 or 2 tsp max of fresh zest with no pith. 50g would be several heaping tsp i believe
lI need to focus on the 4 main ingredients before getting fancy.
Quote from: fredthecat on October 24, 2021, 10:38:14 amQuote from: Fire Rooster on October 24, 2021, 05:26:31 amQuote from: Fire Rooster on July 11, 2021, 11:53:35 amAG Batch #58, 4.5 gal (Volume in Fermenter)4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell3 lbs RiverBend Heritage (6-row), light and fluffy1 lb Epiphany Vienna1/4 tsp Sea Salt, after mash before boil1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil1/4 tsp Wyeast Beer Nutrient, last 10 min boilFWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)50 grams Organic Dried Orange Peel *boiled water small pot, took off stove, added orange peel & covered, after 10 min strained out orange peels, quickly cooled, then added to cooled wort.60 min Mash50 min Full Boil3 week-ish US-05 @ 69f then bottled3 week-ish @ 75f3 week-ish @ 60f3 days fridge(Subject to Change)After drinking this batch I've come to the conclusion orange peel doesn't belong in my beers.50g is a lot especially dried. i havent used orange zest in a long time but i an only remember like 1 or 2 tsp max of fresh zest with no pith. 50g would be several heaping tsp i believePoint taken, I think your right.
Quote from: Fire Rooster on October 24, 2021, 11:29:11 amlI need to focus on the 4 main ingredients before getting fancy.There are a number that I wish would take this advice lolSent from my Pixel 4a using Tapatalk
Thanks all, was trying the lazy way out.Fresh orange zest is the way to go, not dried, and in lower amounts.Beer is not too bad, but not up to the American Homebrewers Association standards.
80% pils16% Munich I4% caramunichBravo @ 60 minutes1 oz each of hallertau blanc and cascade @ 20 minutes1 oz each of mandarina and cascade @ 2 minutes2 oz ekuanot dry hop34/701.05528 ibu