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Corey Ander's RN Screw

Classification: spiced ale, coriander, honey

Source: Bill Slack (wrs@gozer.mv.com) Issue #927, 7/19/92

This is a version of the Gran Cru extract recipe in Charlie Papazian's new book.

Ingredients:

5 pounds, light dry extract
2--3/4 pounds, clover honey
1 ounce, Hallertauer (60 minute boil)
1/2 ounce, ground coriander (15 minute boil)
1/2 ounce, Hallertauer (15 minute boil)
1/2 ounce, ground coriander (5 minute boil)
1/2 ounce, orange peel (5 minute boil)
1/2 ounce, Hallertauer (finishing, 2 minutes)
yeast (Red Star or Belgian yeast)

Procedure:

Rehydrate Red Star ale yeast or Belgian yeast. Boil wort as usual. Ferment and prime as usual.

Specifics:

O.G.: 1.047
F.G.: 1.010