Joe's BrewBlogger 2.3
The web-based homebrew log and calculation suite
Orange Krush
Specifics
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General Information
Method: | Partial Mash |
Source: | BrewBlogger.net |
Enter desired final yield (volume): |
3.00 kilograms | LME - Extra Light | 42.9% of grist |
3.00 kilograms | Total Extract Weight | 42.9% of grist |
3.00 kilograms | 42.9% of grist | |
1.00 kilograms | 14.3% of grist | |
4.00 kilograms | Total Grain Weight | 57.1% of grist |
1 tsp. | Gypsum @ 60 minutes | |
2.0 ounces | Orange Zest (Peel) @ 20 minutes | |
2.0 ounces | Corriander (Crushed) @ 20 minutes |
0.50 grams |
5.50% Pellets @ 60 minutes Type: Bittering Use: Boil |
2.8 AAUs |
0.25 grams |
5.50% Pellets @ 15 minutes Type: Bittering and Aroma Use: Boil |
1.4 AAUs |
0.25 grams |
5.50% Pellets @ 1 minutes Type: Aroma Use: Boil |
1.4 AAUs |
1.00 grams | Total Hop Weight | 5.5 AAUs |
Yeast
Name: | Belgian Wit Ale |
Manufacturer: | White Labs |
Product ID: | WLP400 |
Type: | Wheat |
Flocculation: | Low |
Attenuation: | 76% |
Temperature Range: | 19–23°C |
Amount: | 1500 ml |
Procedure
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Fermentation
Primary: | 10 days @ 65° C |
Secondary: | 10 days @ 65° C |
Age: | 28 days @ 60° C |
Notes
Intended to be spicy and "orangy." |