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Bay Laurel Blues
Spice, Herb, or Vegetable Beer : Partial Mash : 5 gal
Brewing this Sunday. Both the cardamom and bay have very floral, pine-citrus resin notes that remind me of hops. By using a tincture, these volatile aromas are maintained.
November 28, 2012 at 12:56am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 3 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 0.5 lbs
Caramel Malt 40L; Briess
Caramel Malt 40L; Briess
Sweet, caramel, toffee flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.5 lbs
Chocolate Malt; Breiss
Chocolate Malt; Breiss
Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 3 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 4 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 0.25 oz
Citra™ - 12.0 AA% pellets; boiled 60 min
Citra™
Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
- 0.25 oz
Citra™ - 12.0 AA% pellets; boiled 30 min
Citra™
Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
- 0.5 oz
Citra™ - 12.0 AA% pellets; boiled 5 min
Citra™
Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
- 2 oz
Citra™ - 12.0 AA% pellets; added dry to secondary fermenter
Citra™
Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
- 2 lb
Blueberries (frozen) - into secondary (omitted from calculations)
Blueberries (frozen)
Bright blue berries with soft mildly sweet interior.
- 3 ea
Lavender (fresh) - actually bay leaf soaked in vodka tincture (omitted from calculations)
Lavender (fresh)
Adds a unique mild soothing floral soapy flavor.
- 4 ea
Cardamom (Whole) - crushed in mortar and put into tincture (omitted from calculations)
Cardamom (Whole)
Cardamom pods have an intense, pungent, sweet flavor.
-
WYeast 3522 Belgian Ardennes™
WYeast 3522 Belgian Ardennes™
One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.
Notes
15 min @ 120 degrees 30 min @ 145 degrees 60 min @ 152 degrees 10 min @ 175 degrees sparge with 175 degree water 1-hour boil 1 week primary 3 weeks secondary with fruit and herb tinctures 1 week tertiary age 2 months minimum in bottles. Reprimed at bottling with 1 cup of dry light extract
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 20.0 SRM | 1 - 50 | |
| Alcohol: | 6.2% ABV | 2.50% - 14.50% | |
| Bitterness: | 23.2 IBU | 0.00 - 100.00 | |
Discussion
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