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Carrot top small

Carrot top small

Spice, Herb, or Vegetable Beer • Extract • 1 gal

TheJordan

Test Batch

May 27, 2015  04:03pm

0.0/5.0 0 ratings

Ingredients (Extract1 gal)

  • .20 lbs Crystal Malt 10°L

    Crystal Malt 10°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract 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 10L is a roasted caramel malt that imparts golden 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 2-Row Malting Barley varieties.

  • 1 lbs Wheat Liquid;Brewferm

    Wheat Liquid;Brewferm

    Highly concentrated (80 %) liquid, unhopped extract of barley malt. Made from the best malts. 1,5 litre can.

  • 1 lbs CBW® Pilsen Light Liquid (Malt Extract);Briess

    CBW® Pilsen Light Liquid (Malt Extract);Briess

    Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.

  • .15 oz Cascade -5.5 AA% whole; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .15 oz Saaz -5.0 AA% whole; boiled 15 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • .15 oz Czech Saaz -5.0 AA% whole; boiled 1 min

    Czech Saaz

    Very mild. 'Noble'.

  • 1.5c Apricot (pureed) -Carrot Juice (omitted from calculations)

    Apricot (pureed)

    Apricots finely chopped to a jelly like state.

  • White LabsWLP320American Hefeweizen Ale

    White LabsWLP320American Hefeweizen Ale

    This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well,

Style (BJCP)

Category: 21 -Spice/Herb/Vegetable Beer

Subcategory: A -Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.076 1.026 -1.120
Terminal Gravity: 1.015 0.995 -1.035
Color: 8.3 SRM 1 -50
Alcohol: 8.0% ABV 2.5% -14.5%
Bitterness: 22.2 IBU 0 -100

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