Maarten
Norbrygg-medlem
Hei
Har noen prøvd å lage en Corsendonk Agnus?
Jeg letet etter en oppskrivt på nettet som bruker malt ekstrakt med korn i tilleg, og fant denne.
Jeg har veldig lite erfaring, men de virker som de bruker veldig lite humle for en sånn øl?
jeg har brukt beersmith for å se på den oppskrivten og den regner med en IBU på litt under 15
Hvis noen har erfaring med denne øltypen hører jeg gjerne om tips.
Maarten
6 oz. Belgian Biscuit Malt
4 oz. German Munich Malt
2 oz. Belgian Aromatic Malt
7¼ lbs. Extra Light DME
1½ lbs. Belgian Clear Candi Sugar
4 oz. Cane Sugar
1¼ oz. Styrian Goldings @ 5.1% AA (6.4 HBU) (bittering hop)
½ oz. Czech Saaz (flavor hop)
1 tsp. Irish Moss
½ oz. Czech Saaz (aroma hop)
¼ oz. Belgian Bitter Orange Peel
¼ oz. Belgian Sweet Orange Peel
⅛ tsp. Crushed Coriander Seeds
1 pkg. Wyeast 1214 Belgian Abbey Ale or
1 pkg. Wyeast 1388 Belgian Strong Ale
½ cup Corn Sugar (priming)
⅓ cup Belgian Clear Candi Sugar (priming)
OG: 1.076 1.078
FG: 1.013 1.014
SRM: 7
IBU: 25
ABV: 8.1%
Method:
Heat 1 gallon of water to 155°F. Remove the pot from the heat and steep the specialty grains at 150°F for 30 minutes. Strain the water into the brew pot. Sparge the grains with ½ gallon of 150°F water. Bring the water to a boil, remove from the heat and add the Malt Extract, Candi Sugar, Cane Sugar, and bittering hop. Add water until the total volume in the brew pot is 3½ gallons. Boil for 45 minutes then add the flavor hop and Irish Moss. Boil for 11 minutes and add the aroma hop, Orange Peels, and Crushed Coriander Seeds. Boil for 4 minutes. Remove from heat and cool. Strain the cooled wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When the wort temperature is below 80°F, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter and add dry hops. Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with priming Sugar and Candi that has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 6 weeks until carbonated, then store at cellar temperature.
Har noen prøvd å lage en Corsendonk Agnus?
Jeg letet etter en oppskrivt på nettet som bruker malt ekstrakt med korn i tilleg, og fant denne.
Jeg har veldig lite erfaring, men de virker som de bruker veldig lite humle for en sånn øl?
jeg har brukt beersmith for å se på den oppskrivten og den regner med en IBU på litt under 15
Hvis noen har erfaring med denne øltypen hører jeg gjerne om tips.
Maarten
6 oz. Belgian Biscuit Malt
4 oz. German Munich Malt
2 oz. Belgian Aromatic Malt
7¼ lbs. Extra Light DME
1½ lbs. Belgian Clear Candi Sugar
4 oz. Cane Sugar
1¼ oz. Styrian Goldings @ 5.1% AA (6.4 HBU) (bittering hop)
½ oz. Czech Saaz (flavor hop)
1 tsp. Irish Moss
½ oz. Czech Saaz (aroma hop)
¼ oz. Belgian Bitter Orange Peel
¼ oz. Belgian Sweet Orange Peel
⅛ tsp. Crushed Coriander Seeds
1 pkg. Wyeast 1214 Belgian Abbey Ale or
1 pkg. Wyeast 1388 Belgian Strong Ale
½ cup Corn Sugar (priming)
⅓ cup Belgian Clear Candi Sugar (priming)
OG: 1.076 1.078
FG: 1.013 1.014
SRM: 7
IBU: 25
ABV: 8.1%
Method:
Heat 1 gallon of water to 155°F. Remove the pot from the heat and steep the specialty grains at 150°F for 30 minutes. Strain the water into the brew pot. Sparge the grains with ½ gallon of 150°F water. Bring the water to a boil, remove from the heat and add the Malt Extract, Candi Sugar, Cane Sugar, and bittering hop. Add water until the total volume in the brew pot is 3½ gallons. Boil for 45 minutes then add the flavor hop and Irish Moss. Boil for 11 minutes and add the aroma hop, Orange Peels, and Crushed Coriander Seeds. Boil for 4 minutes. Remove from heat and cool. Strain the cooled wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When the wort temperature is below 80°F, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter and add dry hops. Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with priming Sugar and Candi that has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 6 weeks until carbonated, then store at cellar temperature.
