gfreebrew
Member
This is my first go at my own recipe. Brewtoad helped. I'm shooting for something with some complexity; a fall/winter dirty red ale.
Any thoughts, suggestions, etc appreciated!
5 Gallon batch.
3 lb Rice Syrup Solids
3 lb White Sorghum Syrup
3 lb Candi Syrup, D45 Amber
8 oz Maltodextrine
Hops
Columbus 0.75 oz 60 min Boil Pellet 15.0%
Willamette 0.5 oz 20 min Boil Pellet 4.8%
Yeasts
Safale S-04 S-04 Fermentis 70.0%
Steep:
Pecans, toasted 1.0 lb 30.0 min
Red Samba Rice, Toasted 3.0 lb 15.0 min
Rooibos Red "Tea" 14 oz (by volume) 10.0 min at Flameout
14oz of Rooibos means 1.75 CUPS of the dry tea, put in a mesh bag or two. Steep at flame out for 10 minutes or steep separately in a few cups of water for 10 minutes and add at end of boil. [This is the amount for full strength tea at 5 gallons. Seems like a lot. This recipe is in progress and may be adjusted]
Steep Rice and Pecans before boil at less than boiling temp.
Any thoughts, suggestions, etc appreciated!
5 Gallon batch.
3 lb Rice Syrup Solids
3 lb White Sorghum Syrup
3 lb Candi Syrup, D45 Amber
8 oz Maltodextrine
Hops
Columbus 0.75 oz 60 min Boil Pellet 15.0%
Willamette 0.5 oz 20 min Boil Pellet 4.8%
Yeasts
Safale S-04 S-04 Fermentis 70.0%
Steep:
Pecans, toasted 1.0 lb 30.0 min
Red Samba Rice, Toasted 3.0 lb 15.0 min
Rooibos Red "Tea" 14 oz (by volume) 10.0 min at Flameout
14oz of Rooibos means 1.75 CUPS of the dry tea, put in a mesh bag or two. Steep at flame out for 10 minutes or steep separately in a few cups of water for 10 minutes and add at end of boil. [This is the amount for full strength tea at 5 gallons. Seems like a lot. This recipe is in progress and may be adjusted]
Steep Rice and Pecans before boil at less than boiling temp.