Bassaholic
Well-Known Member
- Joined
- Jan 16, 2013
- Messages
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So I've been trying to come up with a nice refreshing ale for the summer time and I'm going to experiment with this recipe on Friday. I work in a kitchen with a bunch of Thai people and I really enjoy a lot of the herbs and spices they use in their food. I already bought my extract, malt and hops but for the rest I'm open to suggestions. I've never used a lot of adjuncts in my recipes, but I figure if I don't like it I can always give it to the dudes I work with.
Grain Bill:
3.3 lbs Light LME
2 lbs Extra Light DME
2 lbs American 2 Row
1.5 lbs White Wheat Malt
8 oz Honey Malt
Hops:
.5 oz Sorachi Ace @60 min
.5 oz Sorachi Ace @10 min
1 oz Sorachi Ace @ Flameout
Adjuncts: All added at 10 min
4 oz minced Ginger
2 stalks Lemongrass (maybe just one?)
10 Kafir lime leaves
1 Lime - zested (might be a bit overkill o the citrus?)
1 oz Coriander
Yeast:
Wyeast 1056
Let me know what you guys think. I have a feeling that I went a little crazy on all the citrus flavorings, but each one adds its own unique character.
Grain Bill:
3.3 lbs Light LME
2 lbs Extra Light DME
2 lbs American 2 Row
1.5 lbs White Wheat Malt
8 oz Honey Malt
Hops:
.5 oz Sorachi Ace @60 min
.5 oz Sorachi Ace @10 min
1 oz Sorachi Ace @ Flameout
Adjuncts: All added at 10 min
4 oz minced Ginger
2 stalks Lemongrass (maybe just one?)
10 Kafir lime leaves
1 Lime - zested (might be a bit overkill o the citrus?)
1 oz Coriander
Yeast:
Wyeast 1056
Let me know what you guys think. I have a feeling that I went a little crazy on all the citrus flavorings, but each one adds its own unique character.