JF-ER - Homebrewer Profile

pices: 0.6 oz Coarsely crushed Indian coriander (from an ethnic market), 4 min 6 oz Orange marmalade (Seville orange from France is best), 4 min 0.6 oz Wheat flour, at flameout 2 Grapefruit zest, at flameout 1g Chamomile, at flameout (2 100% Chamomile tea bags) Protein rest at 122*F for 30 minutes, step to 154*F saccharification rest for 45 minutes. Boil for 90 minutes, no kettle finings, avoid too vigorous of a boil -- you want some proteins to stay in the wort. After adding the spices for ...

mash @152 for 60 add DME to wort prior to boil

mash at 152 sparge at 165 pitch at 18 degrees

Infusion 1: 149 for 20 Infusion 2: dough in 160 Sparge 167

PROCESS – Mash at 150?F for 60 minutes (2.75 gallons) – Sparge with 170?F water (3.5 gallons) – Chill to 56?F prior to pitching yeast starter – Ferment at 58?F for 4-5 days then ramp up to 65? over the next few days – Cold crash for 48 hours after FG is stable (10-14 days) – Package, carbonate, enjoy

Partial Mash: Mash at 155 for 60 mins Sparge/Rinse 165 Pitch yeast at 19 degrees 12oz Ginger Schedule (grated) -2oz 30 min -2oz 20 min -2oz 15 min -2oz 10 min -2oz 5 min -2oz in secondary if required Other stuff -0.20oz coriander & 0.25oz bitter orange @10 minutes

Hold the mash at 152 ?F (67 ?C) Infuse the mash with near boiling water while stirring 168 ?F (76 ?C). Sparge slowly with 170 ?F (77 ?C) water boil time is 90 minutes Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 69 ?F (21 ?C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. Ferment at 69 ?F (21 ?C). Slowly raise the temperature ...