3rd times a charm, right?
It sure is. This recipe was loaded with ingredients, and costly. There was no room for error. Here's the breakdown.
Recipe Type: All Grain
Yeast: Safale-04
Yeast Starter: Yes
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.054
Final Gravity: 1.013
IBU: 34
Boiling Time (Minutes): 60
Color: 9.0L
Primary Fermentation (# of Days & Temp): 10 @ 60-ish
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): 14 @ 60-ish
Tasting Notes: Orange/coriander low in the profile, compliment fruitiness from Cascades.
Size: 5.5 gal
Efficiency: 68.0%
Attenuation: 75.0%
Calories: 178.22 per 12.0 fl oz
Original Gravity: 1.054 (1.045 - 1.060)
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Terminal Gravity: 1.013 (1.010 - 1.015)
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Color: 6.0 (5.0 - 14.0)
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Alcohol: 5.27% (4.5% - 6.0%)
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Bitterness: 33.78 (30.0 - 45.0)
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Ingredients:
9 lbs Maris Otter
1 lbs Vienna Malt
1 lbs Crystal Malt 10°L
1 oz Cascade (5.5%) - added first wort, boiled 60 min
1 oz Cascade (5.5%) - added during boil, boiled 10 min
1 oz Cascade (5.5%) - added during boil, boiled 5 min
1 oz Cascade (5.5%) - added during boil, boiled 1 min
2 ea Fermentis S-04 Safale S-04
2.0 oz Cascade (5.5%) - added dry to secondary fermenter
2.0 oz Orange zest - added during boil, boiled 10.0 min
1 oz Coriander crushed - added during boil, boiled 10 min
Whirlfloc - added during boil, boiled 15 min
I mashed this beer at 155F and sparged at 170F. I nailed these numbers to the money. There were a few differences however. I was supposed to end up with 5.5 gallons of brew, but my evaporation rate is higher than my calculated 14% per hour. After an hour of boiling i ended with roughly 5 gallons beer. Thus, my Orignal Gravity was 1.064. This created a few key differences in the beer versus the recipe.
1.) More alcohol - 6% versus 4.75% (that's good with me)
2.) More potency in orange flavor and hop flavor than intended (not a bad thing either, just not as balanced as original recipe)
3.) Less beer than intended (not a good thing. I like to maximize my ROI on ingredients)
I fermented for 10 days at 68F and with the yeast starter it was off to a ferocious start, bubbling like an active volcano. After 10 days in the primary fermenter, I transferred it to my secondary fermenter and added additional hops (dry hopping) and fermented for another 10 days. The final gravity of the beer was 1.014, a 6% beer.
I then transferred it to my keg and it has been there ever since May 13.
I drank a beer last night and it was orangey and hoppy, however not fully carbonated or aged. It will beome drier and crisper in just a few weeks. Can't wait to enjoy it. I'll have you over.
Cheers!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Oytd_cwMbQWRtYP1VQoOKCwUCT3_liHz8WSYLzpqFZ8_X7UB9WABsEnJuwcAwXrk9BzWuDJ2LO9FOULxzTPMeUyGxj4jXWxkArEpxgmmuKQd9NphjOVsl4znSCVJndou9TGQQcdoimsO/s320/Cascades_Orange_Ale.jpg)
Jeff: I am concerned. Either you have a secret stash of "O" magazines that you have hiden from me and read in private, or you have a lot of explaining to do....
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