Notes: I brewed this on the 26 March 2016
It must be noted that I use a 48 liter mash tun. This was an insulated aluminum nitrogen container chucked out of a university lab some years before. so I add all my mash water and use the BIAB profile to work out the volume needed. I do the traditional lautering with a fine mesh false bottom. This is so effective that I double crush my grains to get better extraction.since I added a weight(1l glass canning jar filled with water at the same temperature as the mash in water) to the false bottom, hardly any grain pieces get to the drain valves.
I batch sparged with about 12 liters at 75 degrees C.
I drained 37 liters of wort into my 70 liter kettle. my Preboil gravity was 1042!
I added a about 200 grams dried orange peel to the boil at 20 minutes. I don't know what type of oranges it was, but i saved the peels some months before and just threw it in.
34 liters went into the fermentor(30 liter stainless keg+5 liter glass carboy)
OG was 1050!!
Just note, i did not use a chiller, but poured the hot wort into the fermentor and let it cool overnight before pitching the yeast.
also I added mot of the trub to the fermentor as well, discarding the re-hydrated orange peel.
the smell of this wort was phenomenal.
i cannot wait to taste this as the colour is a dark caramel and the wort taste like toffees.
This beer is not high in alcohol.
I do not try to make my brews high in Alcohol because I intend to make all my brews sessional drinks. |
