tly with Celis White after 1 month in bottle.
Color was almost exactly the same and both had pure white heads. However,
the Celis had a longer lasting head. My clone was much drier and lacked the
sweet fruitiness found in the actual Celis white. Comparing the two beers, I
liked the actual Celis better because of its sweetness and fruit flavor which
my clone only has hints of.
Ingredients:
- 0.4 lbs rolled oats
- 3 lbs. 10 oz. flaked wheat
- 4 lbs. DWC pilzen malt
- 1.3 oz
of Tetnang. pellet AA 4.3 for 70 min boil
- 1/2 oz bitter orange peel last 20
min of boil
- 1.25 oz of coriander seed (crushed) (last 5 minutes
of boil
- 0.5 oz of Saaz pellets last 5 min. of boil
- Wyeast 394
- 120 grams of dextrose
- 5 ml of 88% lactic acid
Procedure:
Step infusion mash with 1 hr at 124 F; 1 hr 10 min at 145 to 150 F; mash out
at 160 and sparge at 160 with 1.5 h sparge to get 6 .75 gallons. Used 1.3 oz
of Tetnang. pellet AA 4.3 for 70 min boil, 1/2 oz bitter orange peel last 20
min of boil; last 5 min added 1.25 oz of coriander seed (crushed); and about
0.5 oz of Saaz pellets. Chilled and pitched with Wyeast 3944. (5 gallons
with o.g. 1.040). Fermented between 70 to 74 F. Racked 8 days later with
gravity at 1.011. Bottled with 120 grams of dextrose at f.g. of 1.011.
Added 5 ml of 88% lactic acid to last 2.25 gallons bottled.
Notes:
Sparge went beautifully with no problems.
Hard time grinding coriander seeds with mortar and pestle.