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Odd Nordland
Spice, Herb, or Vegetable Beer • All Grain • 10 gal
A Mugs worth of GRUIT!
April 13, 2013 pm 01:00pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 12 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.
- 7 lbs
Red Wheat Malt; Briess
Red Wheat Malt; Briess
Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- 1 lbs
Cara-Pils® Malt (Organic); Briess
Cara-Pils® Malt (Organic); Briess
USDA Organic, 100% Organic. No flavor or color. Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 lbs
Oats (Pregelatinized Flakes); Briess
Oats (Pregelatinized Flakes); Briess
Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.
- .5 oz
Rosemary - wild rosemary/labrador tea (omitted from calculations)
Rosemary
Rosemary has a tealike aroma and a piney flavor. Rosemary is an herb in the mint family. It is a small evergreen shrub, Rosmarinus officinalis, whose 1inch leaves resemble curved pine needles.
- .5 oz
Medjool dates (pureed) - MUGWORT (omitted from calculations)
Medjool dates (pureed)
Medjool dates have a wrinkly skin and rich mahogany to amber color. They are one to two and a half inches in length, and three-fourths of an inch in diameter. Medjools are very sweet due to their high sugar content, and have a caramel-like flavor. Their texture is soft but resilient like a raisin.
- .5 oz
Heather Blossoms (fresh) - WOODRUFF (omitted from calculations)
Heather Blossoms (fresh)
Adds a unique floral gingery flavor.
- .5 oz
Black Treacle - Sweet Gale (omitted from calculations)
Black Treacle
Treacle is a byproduct of sugar refining, similar to molasses. Black treacle has a slightly burnt flavor that is somewhat stronger than that of molasses.
- 4 oz
Lemon zest - (omitted from calculations)
Lemon zest
Has a slight sweet odor and a subtle mild sweetness. One medium lemon has about 3 tablespoons of grated peel.
-
Wyeast 5151-PC Brettanomyces Claussenii
Wyeast 5151-PC Brettanomyces Claussenii
Isolated from English stock ale, this wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 5.4 SRM | 1 - 50 | |
| Alcohol: | 6.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 0.0 IBU | 0 - 100 | |
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