The following beer recipe is featured in the September/October 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Jamie Moulton of Niwot, CO, member of the Big Lebrewskis, won a gold medal in Category #25: Spice/Herb/Vegetable Beer during the 2017 National Homebrew Competition Final Round in Minneapolis, MN. Moulton’s Spice/Herb/Vegetable Beer was chosen as the best among 492 entries in the category.
The following beer recipe is featured in the September/October 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Jamie Moulton of Niwot, CO, member of the Big Lebrewskis, won a gold medal in Category #25: Spice/Herb/Vegetable Beer during the 2017 National Homebrew Competition Final Round in Minneapolis, MN. Moulton’s Spice/Herb/Vegetable Beer was chosen as the best among 492 entries in the category.
Ingredients:
- 12.4 lb (5.62 kg) pale ale malt
- 14.6 lb (6.62 kg) Maris Otter malt
- 2 lb (0.9 kg) Briess Midnight wheat
- 1 lb (0.45 kg) malted wheat
- 12 oz (340 g) Victory malt
- 3.6 oz (102 g) Nugget hops, 11% a.a. (60 min.)
- 1 oz (28 g) Citra, 13.7% a.a. (30 min.)
- 1 oz (28 g) Citra, 13.7% a.a. (20 min.)
- 2 oz (57 g) Citra, 13.7% a.a. (15 min.)
- 3 oz (85 g) Citra, 13.7% a.a. (10 min.)
- 2 oz (57 g) Citra, 13.7% a.a. (5 min.)
- 3 oz (85 g) Citra, 13.7% a.a. (1 min.)
- 4 oz (113 g) Citra, 13.7% a.a. (0 min.)
- 2 packs Scottish ale yeast (starter)
- 2 lb (0.9 kg) toasted coconut flakes (7 days in secondary)
Specifications:
Yield: 10 gallons (37.9 L)
Original Gravity: 1.077
Final Gravity: 1.015
Directions:
Mash grains at 152°F (67°C) for 60 minutes. Cold steep Midnight wheat for 18 hours in 1.25 gallons (4.7 L) of water, then strain and add to brew kettle. Steep 2 lb (0.9 kg) of toasted coconut flakes in secondary for 7 days . Carbonate to 2.2 vol. (4.4 g/L) CO2. Water: Carbon-filtered tap water with 0.5 tsp (2.5 mL) CaCO3, 0.9 tsp (4.4 mL) gypsum, 0.67 tsp (3.3 mL) Epsom salts, and 0.33 tsp. (1.6 mL) salt per 10 gallons (37.9 L) of brewing water. Primary Fermentation: 14 days at 68°F (20°C). Secondary Fermentation: 14 days at 65°F (18°C).
Join for Less Than a Pint
Subscribe for only $4.99/month
Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.
Share Post