Hey all,
Making a beer for my boyfriend's birthday and trying to incorporate his fond memories of 2 years in South Africa. So here's the recipe I've come up with so far. It's somewhere between a red ale, a cream ale and mild pale. Thinking I'll do it as a small BIAB batch, though I've never done this before.
Batch Size: 2.5 gal
OG: 1.055
FG: 1.014
3 lbs 2-row
12 oz flaked corn
6 oz flaked oats
6 oz red wheat
3 oz crystal 120L
3 oz wildflower honey
1 oz Willamette @ 60 min
5 oz Rooibos @ flameout (additional steeped w/ priming sugar at bottling, if needed)
Big question: yeast type! I want something that will keep the earthy flavor and provide a nice the smooth/chewy texture I hope to get from the flaked grains. English Ale? Irish Ale? American Ale? Wheat?
Thanks, all!
Making a beer for my boyfriend's birthday and trying to incorporate his fond memories of 2 years in South Africa. So here's the recipe I've come up with so far. It's somewhere between a red ale, a cream ale and mild pale. Thinking I'll do it as a small BIAB batch, though I've never done this before.
Batch Size: 2.5 gal
OG: 1.055
FG: 1.014
3 lbs 2-row
12 oz flaked corn
6 oz flaked oats
6 oz red wheat
3 oz crystal 120L
3 oz wildflower honey
1 oz Willamette @ 60 min
5 oz Rooibos @ flameout (additional steeped w/ priming sugar at bottling, if needed)
Big question: yeast type! I want something that will keep the earthy flavor and provide a nice the smooth/chewy texture I hope to get from the flaked grains. English Ale? Irish Ale? American Ale? Wheat?
Thanks, all!