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Juniper RyePA
Specialty Beer • Extract • 22 L
First attept of using juniper to flavor a batch of beer. I was impressed with the Rouge Juniper pale ale and had to try to make my own creation.
October 4, 2007 pm 05:05pm
0.0/5.0 0 ratings
Ingredients (Extract, 22 L)
- 0.2 kg
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 kg
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 2.3 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .7 kg
Lyle's Golden Syrup
Lyle's Golden Syrup
Increases alcohol without flavor. Liquid invert sugar.
- .8 kg
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 28 g
Northern Brewer - 8.0 AA% pellets; boiled 40 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 18 g
Cascade - 5.5 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 8 g
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 26 g
juniper berries - (omitted from calculations)
juniper berries
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
I used 0.7 kgs of high malt glucose and not the Lyle's golden that was in the menu. As of being a week in the bottle this turned out to be a nice brew, the next time I repeat this recipe I am going to double the amount of juniper berries that I used to flavor my batch.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 5.0 SRM | 1 - 50 | |
| Alcohol: | 6.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 13.0 IBU | 0 - 100 | |
Discussion
Nice and tasty.
2007-11-07 11:52am
This one worked out well, I have done this one as a RyePA before and the only change that I made was the addition of juniper berries. The next time I am decreasing the amount of hops I use, increase the juniper content and add another Kg. of honey to the mix.
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