nashvillerider
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- Oct 10, 2012
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OK, so I grew up with fond memories of licking an orange creamsicle on a hot day. I found several recipes on line, but none of them in particular sounded like what I wanted. So, I decided to pick from few and came up with what I feel is a "keeper".
I have a couple of questions, but I'll save them for after the recipe:
9# American 2 Row base malt
1/2oz flaked maize
1/2oz Crystal 10L
8oz Carapils
NOTE: I already bought the 9# 2 Row & Carapils. Other two were already on hand.
8oz Lactose sugar
Zest from Swt Orange Peel
Vanilla Extract
1/2oz Centennial 60min
1/2oz Styrian 30min
1/2oz Styrian 10min
1/2oz Centennial 00min
Safale 05 yeast
1oz Vanilla Extract
In looking at all the recipes, someone had used 1# of flaked oatmeal for creaminess. Not sure if that is really needed as I was told at the LHBS that the Lactose sugar would do that. Suggestions?
Another added 1 tsp of Irish Moss. I've always understood IM to help with clarification and not sure what role it would play in a creamy beer.
Vanilla - I do have one Vanilla Bean, it's several years old, but been sealed in a zip lock bag. If I just go with the extract when and where do I put it? Is 1oz enough?
Lastly, the zest from an orange. One brewer suggested that Mandarin were the best to use. So how many oranges? Should they go in near the end of the boil? Possibly additional zest in fermenter (soaked in Vodka first!)?
So, here it is. I appreciate any and all help I can get on this. Would like to brew it next weekend.
Dan
I have a couple of questions, but I'll save them for after the recipe:
9# American 2 Row base malt
1/2oz flaked maize
1/2oz Crystal 10L
8oz Carapils
NOTE: I already bought the 9# 2 Row & Carapils. Other two were already on hand.
8oz Lactose sugar
Zest from Swt Orange Peel
Vanilla Extract
1/2oz Centennial 60min
1/2oz Styrian 30min
1/2oz Styrian 10min
1/2oz Centennial 00min
Safale 05 yeast
1oz Vanilla Extract
In looking at all the recipes, someone had used 1# of flaked oatmeal for creaminess. Not sure if that is really needed as I was told at the LHBS that the Lactose sugar would do that. Suggestions?
Another added 1 tsp of Irish Moss. I've always understood IM to help with clarification and not sure what role it would play in a creamy beer.
Vanilla - I do have one Vanilla Bean, it's several years old, but been sealed in a zip lock bag. If I just go with the extract when and where do I put it? Is 1oz enough?
Lastly, the zest from an orange. One brewer suggested that Mandarin were the best to use. So how many oranges? Should they go in near the end of the boil? Possibly additional zest in fermenter (soaked in Vodka first!)?
So, here it is. I appreciate any and all help I can get on this. Would like to brew it next weekend.
Dan