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Orange Coriander Pale Ale Extract
Color
Stats
OG1.074
FG1.010
IBU41
ABV8.30 %
SRM8
BJCP Style
06A. American Pale Ales, American Pale Ale
Description
One of the first beers I brewed, a very strong pale ale that is very tasty and definitly out of profile!
Submitted by Keith Dallmer on 23-Aug-2005

Recipe Details
Tasting Notes This was a very hoppy beer and not a session brew, unless your a hard drinking biker... Citrus was hidden by hoppy character. Could rearrange hop boil times and reduce amounts
Awards None but should!
Boil Volume 5.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Whitbread from Wyeast (75% app. attenuation)
Primary Fermentation Plasic bucket 7 days
Secondary Fermentation Glass Carboy 10 days
Other Fermentation
Procedure Add 1/2 tsp. Burton Salts Steep crystal malt at 150 degrees for 5 mins, bring to 170 degrees and hold for 25 mins , rinse grain with a quart of 170 degree water. Steeped 1 oz of Crushed Coriander at last 10 mins of boil. Dry Hop 1 oz orange peel in secondary Fermantor. Prime with 2/3 cups corn sugar for bottling.
  Style Comparison
  Low   High
OG 1.045 1.074 1.056
FG 1.010 1.010 1.015
IBU 20 41 40
SRM 4 8 11
ABV 4.5 8.30 5.7
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
88.9 % 8.00 Light Dry Malt Extract 54.0 2.0
11.1 % 1.00 American Crystal 40L 5.1 40.0
  9.00     59.1  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
40.0 % 1.00 Cascade Pellet 6.0 6.0 60 0.217 19.5
20.0 % 0.50 Perle Pellet 7.0 3.5 60 0.217 11.4
40.0 % 1.00 Cascade Pellet 6.0 6.0 15 0.108 9.7
  2.50               41.0
Miscellaneous Ingredients
Weight/Units Name Notes
2 oz Bitter Orange Peel Dry hop in secondary
1 oz Crushed Coriander Put in last 10 mins of boil