Source: Bryan J. Maloney
Recipe added: 08/22/97
This beer required a minimum of four months of aging before it was worth a damn, but after that time, it was very nice. It has a spicy nose and palate, with a variety of phenolics. However, the phenolics do not over-dominate the aroma, and a hint of cinnamon can still be detected. The orange has blended in with the yeast-produced phenolics.
The flavor on the tongue is slightly sweet, balanced with mild hop bitterness and a very light body. Finish is clean and just a little astringent. Although it is a wheat beer, it is a crystal clear amber.
Warning: This is a beer that will sneak up on you and lift the back of your head off. It is actually around 7% final alcohol by volume, but the spice and phenolics mask this flavor element. Furthermore, the very light body makes it an easy beer to drink quickly.
Recipe type: All Grain
Batch Size: 5 US gallons
Time in Boil: 90 minutes
Primary Fermentation: 1 week 70 degrees F
Secondary Fermentation: 2 weeks 68-70 deg. F
- 3 lb. (1.35kg) Belgian Pils
- 5 lb. (2.25kg) Belgian Wheat
- 3 lb. (1.35kg) rolled oats
- 1 lb. (454g) honey
- 3 HBU Czech Saaz hops (60 minutes)
- 1.5 HBU Czech Saaz hops (30 minutes)
- 0.75 oz (21g) Kent Golding hops (finish)
- 0.25 oz (7g) fresh ground cinnamon (60 minutes)
- 0.25 oz (7g) fresh ground cinnamon (30 minutes
- 0.25 oz (7g) sweet orange peel (30 minutes)
- 0.25 oz (7g) sweet orange peel (10 minutes
- 0.75 oz (21g) crushed coriander (finish)
- Wyeast Weihenstephen (#3068)
- 0.5c (120ml) corn sugar
Soften 9 gallons of water as much as possible. Cook oats in 3.5 gallons (13.5l) water until gelatinized. Replace lost volume with cold water and adjust temperature to 140°F (60°C). Add malts. Stir slowly until grist is completely mixed into water.
Measure pH and adjust to 5.3. Heat to 130°F (55°C) and rest at this temperature 45 minutes, stirring every 15 min. and boosting temperature as needed.
Boost temperature to 150°F (65°C) and rest 2 hours, stirring every 15 minutes and heating to 150°F (65°C) every 30 minutes.
Bring to 170°F (75°C) and hold 10 minutes.
Sparge with 4 gal. (15l) 170°F (75°C) water, pH 5.7.
Add honey. Boil 30 minutes and add first hops and cinnamon aliquots. Boil another 30 minutes and add the second hops and cinnamon aliquot and the first of orange peel (pre-soak peel in water if dried). Boil another 20 minutes and add second aliquot of orange peel. Boil 10 minutes.
Chill and rack into secondary. Settle overnight and rack wort off trub in the morning. Wort pH should be between 5.0 and 5.3 at pitching. Pitch yeast starter and add finish hops and coriander.
Rack to carboy when primary fermentation is done and settle about one week. Prime with sugar and bottle. Age 4-6 months before drinking
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