BigPerm
Well-Known Member
- Joined
- Jan 27, 2014
- Messages
- 1,404
- Reaction score
- 355
- Recipe Type
- All Grain
- Yeast
- Wyeast 3209 (Oud Bruin)
- Yeast Starter
- Slurry
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.056
- Final Gravity
- 1.004
- Boiling Time (Minutes)
- 60
- IBU
- 16
- Primary Fermentation (# of Days & Temp)
- 30 days
- Secondary Fermentation (# of Days & Temp)
- 60+ days
- Tasting Notes
- Big cranberry, assertive acidity, slight brine.
4.5 lbs Belgian Pale Malt
2 lbs Wheat Malt
2 lbs Flaked Wheat
0.5 lbs Turkish Honey
0.5 lbs Flaked Oats
0.25 lbs Aromatic Malt
0.25 lbs Acidulated Malt
0.3 oz Calypso (16% AA), boil 60 minutes
15g Sea Salt
3 tbsp Hibiscus Flowers
2 oz fresh Orange Zest
1 lb dried cranberries (rehydrated in Riesling in the cold for 48 hours)
1.5 lbs fresh cranberries, freeze-thawed (after fermentation complete)
1 qt Cranberry juice (secondary)
Hibiscus to taste (secondary)
Wyeast 3209 - Oud Bruin (repitched from previous fermentation)
Mash 150 for 90 minutes. Boil 60 minutes, chill onto cranberries and salt in the fermenter. Pitched slurry of 3209. Fermentation complete after 7 days, added fresh cranberries. Racked for aging after a month. Added extra hibiscus and cranberry for extra flavor. Took 2+ months to reach an assertive acidity level. Bottle conditioned at 2.9 vols CO2.
If not using 3209, a culture of L. brevis + a primary saccharomyces strain should work well.
First Place, Specialty Beer, 2015 Bloatarian Open
2 lbs Wheat Malt
2 lbs Flaked Wheat
0.5 lbs Turkish Honey
0.5 lbs Flaked Oats
0.25 lbs Aromatic Malt
0.25 lbs Acidulated Malt
0.3 oz Calypso (16% AA), boil 60 minutes
15g Sea Salt
3 tbsp Hibiscus Flowers
2 oz fresh Orange Zest
1 lb dried cranberries (rehydrated in Riesling in the cold for 48 hours)
1.5 lbs fresh cranberries, freeze-thawed (after fermentation complete)
1 qt Cranberry juice (secondary)
Hibiscus to taste (secondary)
Wyeast 3209 - Oud Bruin (repitched from previous fermentation)
Mash 150 for 90 minutes. Boil 60 minutes, chill onto cranberries and salt in the fermenter. Pitched slurry of 3209. Fermentation complete after 7 days, added fresh cranberries. Racked for aging after a month. Added extra hibiscus and cranberry for extra flavor. Took 2+ months to reach an assertive acidity level. Bottle conditioned at 2.9 vols CO2.
If not using 3209, a culture of L. brevis + a primary saccharomyces strain should work well.
First Place, Specialty Beer, 2015 Bloatarian Open