joyceman
Well-Known Member
Making a clone of a local beer (not moonshine like the name implies). The beer advertises itself as a Belgian Style White Ale that uses sweet orange rind, coriander and grains of paradise. Malt is pretty straight forward wit malt: pils, wheat, vienna, oats and 2 row. Hops are listed as northern brewer with 18 IBUs.
My question is the greains of paradise, ive seen some threads on them and understand they give a lemony peppery taste/aroma. My lhbs sells them in 2 ounce packs. Whats appropriate for a 5 gal batch? Should they be cracked like coriander?
The company site lists the OG as 13.5 with an abv of 6%. Can anyone interpret that number for me? Running my numbers with 3 lbs pils, 3 lbs wheat, 3 lbs 2 row, 1 lb vienna, 1 lb oats I come to 1060 with a abv of 6%.
Finally, any thoughts on yeast? I was going to use my standard wit yeast, wyeast 3944.
My question is the greains of paradise, ive seen some threads on them and understand they give a lemony peppery taste/aroma. My lhbs sells them in 2 ounce packs. Whats appropriate for a 5 gal batch? Should they be cracked like coriander?
The company site lists the OG as 13.5 with an abv of 6%. Can anyone interpret that number for me? Running my numbers with 3 lbs pils, 3 lbs wheat, 3 lbs 2 row, 1 lb vienna, 1 lb oats I come to 1060 with a abv of 6%.
Finally, any thoughts on yeast? I was going to use my standard wit yeast, wyeast 3944.