All Grain homebrew recipe. This homebrew recipe uses the following ingredients: Pale 2-Row - US, Rolled Oats - US, Wheat - BE, Melanoidin Malt - US, Pilsner - BE, CaraBlonde, Mosaic Hops, Lemondrop Hops, Tahoma Hops, Fermentis Safale US-05 Homebrew Yeast, Irish Moss.
Fermentables
66% - Pale 2-Row - US
3.62
37
1
Mash
5% - Rolled Oats - US
0.3
33
2
Mash
11% - Wheat - BE
0.632
37
2
Mash
2% - Melanoidin Malt - US
0.116
37
20
Mash
11% - Pilsner - BE
0.632
36
2
Mash
4% - CaraBlonde
0.2
37
8
Mash
Hops
Mosaic
25
Pellet
FlameOut
0 min(s)
12.7
0.0
Lemondrop
50
Pellet
FlameOut
0 min(s)
6.5
0.0
Tahoma
20
Pellet
Boil
60 min(s)
8.9
18.8
Tahoma
30
Pellet
Boil
30 min(s)
8.9
21.7
Yeast
Fermentis Safale US-05
81%
Other Stuff
Irish Moss
1
each
Boil
Mash Steps
Saccharification Rest
Decoction
69
60 min
Special Instructions
1.Yeast starter of 0.5l, for 4 days.
2.17l mash water, 15l sparge water @75degr.
3.Candied peels: Peeled fruit to create long strips of zest, placed in saucepan of water, brought to the boil, then removed and left to cool a bit. repeated this process 3 times, kept the water to add to the mash.
4.Made a sugar syrup of equal parts sugar and water, boiled this down for a few minutes and added zests, left to simmer for 30 minutes until translucent.
5.Strained them off the syrup, froze syrup to be added to the boil.
6.Candied strips then coated in icing sugar to keep them separate, put them in my biltong dryer overnight until dehydrated and froze in a Tupperware until ready for addition to secondary.
7.Candied orange and lemon peels from 2 of each, secondary for 1 week
8.Dry hop: 50g lemondrop, 25g Tahoma, 25g Mosaic 4 days
9.Afer 4 days, cold crash for 1, add gelatin for 2 or 3 days
Based on the clawhammer recipe published on youtube (https://www.youtube.com/watch?v=veWU_zuE8i0&t=58s), using locally available ingredients. Bitterness presents apart from hops would seem to be from the Lemon and the pith that came with the peels. Next time will double or triple the sweet orange and do away with lemon. Pectin seems to have formed at the bottom of bottles, probably from the pith.
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https://brewgr.com/Media/img/mug/4_d.jpg
https://brewgr.com/Media/img/mug/4_t.jpg
