orange and honey?

[gnemesis]

I am trying to come up with a recipe for a high gravity ale that uses the local honey i have and the cascade hops my neighbor gave me- my girlfriend also wants it to include sweet orange peel- any suggestions? It has to be extract

[corkybstewart]

Extract or all grain? What's your brewing skill level? What do you consider high gravity?
Welcome to the site, I'm sure the folks here will come up with something tasty.

[markaberrant]

I'm thinking something in the neighbourhood of Bells Hopslam, but use all cascade, and replace some of the late hops with sweet orange peel. Could actually be pretty damn good. I'll take a stab at a recipe later tonight.

[gnemesis]

I am looking for an extract recipe and by high gravity i am looking for something ending 7% ABV or higher- still young at brewing but at it strong for over a year

[markaberrant]

I would do something like this:

5 gal batch
6 gal boil - 60 minutes

2lbs light dme (add at beginning of boil)
6lbs light dme (add w/ 15 minutes remaining)
2lbs honey (add at end of boil)

2oz cascade @ 60
1oz cascade @ 15 (add after resuming boil from 2nd dme addition)
.5 oz sweet orange peel @ 15 (add after resuming boil from 2nd dme addition)
1oz cascade @ flameout
.5 oz sweet orange peel @ flameout

2 packages of rehydrated Safale S-05 yeast

If you are only doing a partial boil (say 3 gallons), add an extra 1oz of cascade @ 60.

Should give you a beer around 8% to 8.5% abv. The hops would be noticable, but should not overpower the orange peel or honey.

[vance71975]

Well im young at brewing too but here is my .02 cents.


Simple Weizenbock
Weizenbock



Ingredients

Amount Item Type % or IBU
8.00 lb Wheat Liquid Extract (8.0 SRM) Extract 72.73 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.09 %
1.00 oz Cascade [5.50 %] (60 min) Hops 18.8 IBU
1.00 oz Cascade [5.50 %] (Dry Hop 3 days) Hops -
1.00 oz Cascade [5.50 %] (10 min) Hops 6.8 IBU
2.00 oz Orange Peel, Sweet (Boil 60.0 min) Misc
2.00 oz Orange Peel, Sweet (Boil 5.0 min) Misc
2.00 lb Honey (1.0 SRM) Sugar 18.18 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.072 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 7.43 %
Bitterness: 25.6 IBU
Est Color: 12.1 SRM


Steep grains as desired (30-60 minutes)

[corkybstewart]

Well im young at brewing too but here is my .02 cents.


Simple Weizenbock
Weizenbock



Ingredients

Amount Item Type % or IBU
8.00 lb Wheat Liquid Extract (8.0 SRM) Extract 72.73 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.09 %
1.00 oz Cascade [5.50 %] (60 min) Hops 18.8 IBU
1.00 oz Cascade [5.50 %] (Dry Hop 3 days) Hops -
1.00 oz Cascade [5.50 %] (10 min) Hops 6.8 IBU
2.00 oz Orange Peel, Sweet (Boil 60.0 min) Misc
2.00 oz Orange Peel, Sweet (Boil 5.0 min) Misc
2.00 lb Honey (1.0 SRM) Sugar 18.18 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.072 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 7.43 %
Bitterness: 25.6 IBU
Est Color: 12.1 SRM


Steep grains as desired (30-60 minutes)
Not bad but I'd change 2 things.
Throwing the orange peel in at 60 minutes will drive off any trace of aromatics and just leave you with bitterness, and not a tasty bitterness. I'd put all the peel in at flameout.
And you don't want Trappist high gravity in this, I would use a German or maybe an American hefeweizen yeast.

[gnemesis]

Thanks for all the help! Any more suggestions are welcome!

[vance71975]

Not bad but I'd change 2 things.
Throwing the orange peel in at 60 minutes will drive off any trace of aromatics and just leave you with bitterness, and not a tasty bitterness. I'd put all the peel in at flameout.
And you don't want Trappist high gravity in this, I would use a German or maybe an American hefeweizen yeast.

I never thought about the bitterness angle good looking out corky! I like Trappist for anything high gravity, just a personal preference.

[markaberrant]

I never thought about the bitterness angle good looking out corky! I like Trappist for anything high gravity, just a personal preference.

You do know that the Trappist 3787 creates a ton of fruity esters, and spicy phenolics? It is a great yeast, but it is very unique.

I use 3787 for high gravity Belgians. If I'm brewing high gravity English, I use 1028 London Ale, and if I'm brewing high gravity American, I'm using Safale S-05 (Wyeast equivalent is 1056 American Ale). Of all these are great attenuators, and very alcohol tolerant.