BeerSmith™ Recipes and Web Editor

Notes

All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary). Just a quick reminder that all of this information is possible because of the hard work of Jamil and Tasty. Please listen to the show, whether live, on the Brewing Network website, or subscribe on iTunes. I credit much of my progress as a brewer to listening to the shows on The Brewing Network. If you enjoy those shows and the information, please consider donating. Also, please support the show's sponsor, Northern Brewer. If you brew this, please reply with your results for discussion. OG 1058 SRM 8.8 IBU 20 FG 1010 75 minute boil 5.28kg Belgian Pilsner 86.5% 350g Aromatic Malt 5.7% 470g Caravienne 7.7% Mash at 146F for 60', raise to 154F for 20', mash out at 168F. Alternatively, mash at 152F for 60' 24.5g Styrian Goldings 5.25%AA 75' 7g Styrian Goldings 5' 0.15oz Coriander 15' 0.6oz Bitter Orange Peel 15' 0.3oz grains of paradise 15' WLP570 Ferment at 72 degrees, ramp up to 78 degrees. Notes: I do not know if they spices were ground or not. Personally, I usually coarsely grind coriander by putting it in a zip-lock bag and pounding it with a rolling pin or heavy glass. It cracks the seeds, but does not make a powder. I do this about 30 minutes before the boil to ensure that the spices retain freshness. The brewer discussed the importance of obtaining fresh spices. Also, make sure to obtain the bitter orange peel, not zest or sweet peel. WLP570 is historically a poor flocculating yeast. Just FYI. The brewer also tried this recipe with WLP500, WLP530, WLP550, and harvested yeast from a Rare Vos bottle. The only other yeast that was close was WLP530. Even then, it was a noticeably different beer.