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2008 SUMMER COMMUNITY BREW
Brewski wrote:
Back from the Mission.
Attention Grains/Seeds of Paradise users!!!
On the package it recommends 2gm/ 5-6 gal batch. Having gone to all this effort to obtain the necessary stuff, I think I'll follow this advice.
Also one thing I didn't know is grains of paradise adds a pepper flavor and heat from what I've read on the internet about it. Don't know if thaty holds true for beers made with some but I am staying away from it until I taste a beer with it in it.
DC
deafcone wrote:
Also one thing I didn't know is grains of paradise adds a pepper flavor and heat from what I've read on the internet about it. Don't know if thaty holds true for beers made with some but I am staying away from it until I taste a beer with it in it.
Sam Adams Summer Ale uses grains of paradise. I've only had it once but I did notice a very slight kind of spicy, peppery taste. Not my favorite beer but not bad. I'm still going to use it in my Summer Spiced Ale but only a very small amount.
I've used the Grains before with good result, but lost the recipe.
The Summer Ale is underway, the Partial Mash is ready for mash out.
I was reading the back of the Grains of Paradise package.
" Use sparingly, about 1 gm., or 1/2 tsp. for a 5 - 6 gallon batch of Belgian style speciality or holiday beer. Crush lightly before using."
So, I'm down to 1 gm now.
That's exactly what the back of my package says. Are you using Brewcraft Brewer's Garden? I was reading that this weekend and trying to decide how much I wanted to use. I might even use .75 grams just because I've never used it before and would rather have it be a little too subtle than overpowering.
I didn't car for the samuel adams summer ale at all so I won't be using the grains of paradise. The recipe I'm using doesn't call for it any way. Corriander, orange peel, and , cardamon should give plenty of flavor along with the belgian yeast I will be using.
DC
I used 1gm Seeds. We'll see. Going into primary in a few minutes.
Final Recipe-
Partial Mash-
2# Pale Malt - 6 row
1# Rye Malt
1# Midwest Wheat Malt 2.2SRM
5 oz Crystal 50/60
122F - 30min, 154F - 45min, 168 - mash out
Boil-
2# Extra Light DME
2# Light Honey
Hops-
.8 oz Hallertauer 4.4% - 60min
.2 oz. Tettnang 4.3% - 60min
.2 oz Hallertauer 4.4% - 10min
.3 oz Terrnang 4.3% - 10 min
1tsp Irish Moss - 10 min
1 oz Corriander Seed (cracked) 5min
1 oz Dry Bitter Orange peel - 5min.
1 gm Seeds of Paradise (lightly crushed) 5min
WL 029 Kolsch yeast, harvested 4/11/08
Est OG 1.048, actual 1.050
5.4 SRM
16. IBU
Happily bubbling away.
I'll rack to secondary in 2 weeks.
Just finished brewing the spiced rye for this community brew.
the OG is 1.042 to 1.046 after correction due to temp.
recipe I used:
1 pd 2 rows
1 pd rye malt
1 pd wheat DME
2 pds Light DME
1.5 pds Orange blossom Honey
1 pd cane sugar
WLP550 Belgian Ale yeast
1/2 oz Dried Sweet orange peel
1/2 oz Coriander powder
1 oz Hallertau Tradition 5.8 AA 60 min
1/2 oz Cluster 7.9 AA 15 min
Specs:
OG: 1.048 (actual was 1.042 to 1.046)
FG: 1.010
IBU: 24.6
Alc: 4.9%
Specs were within American wheat/rye on beer tools.
Origional; recipe called for Cardamon but I left it out.
Rye and 2 rows were put in cold water. Temp brought up to 170 and left there for 20 min.
Bittering hops Wheat DME and Light DME were added at beginning of boil.
orange peel added with 20 minutes left.
Cluster hops, orange blossom honey, and cane sugar added with 15 minutes left.
Coriander added with 5 minutes left.
DC
I went a bit of a different route. I brewed a summer rye-wheat, here's the recipe:
.5 # two row malt
1 # rye malt
3.5 # pilsner LME
2.5 # wheat LME
1 oz Tettnanger 4.5 aa 60 mins
1 oz Tettnanger 4.5 aa 20 mins
1 oz Hallertau 2.7 aa 0 mins
1 oz lemon zest at flame out
OG: 1.0485
Hoping it will be a good summer refreshing brew to sip on in a couple of months.
That looks nice. I tried a Lemon Pale Ale one of the guys brewed, pretty good.