Morang-O-Tang Brewery Forbidden Fruit 2 (Partial Mash) 23L

Morang-O-Tang Brewery Forbidden Fruit 2
(Partial Mash) 23L

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This Homebrew Recipe was added by David Thompson on September 05, 2005 at 22:46:37:
(Please contact them if you have questions about the Recipe)

Brewing Method: Partial Mash
Yeast: Wyeast 3463 Forbidden Fruit
Yeast Starter:
Batch Size: 23L
Original Gravity: 1072
Final Gravity: 1016
Alcohol Content: 7.6 %
Total Grains: 3.25
Color:
Extract Efficiency: %
Hop IBU's: 20
Boiling Time: 75 min
Primary Fermentation: 7 days
Secondary Fermentation: 7 days
Additional Fermentation:

Grain Bill:

1.5 kg light malt extract
1.5 kg liquid amber malt extract
250g Light wheat malt extract
600g Melanoiden
400g cara dunkel

Hop Bill:

Approx 35g styrian goldings. aim for 20 IBU
15g coriander seed
zest of one orange

Mash Schedule:

Put Melanoidin and cara dunkel grains in a pot of cold water and very slowly bring to 90 degrees C.

Strain this liquid into a pot and boil for 15 minutes.

Add the light, amber and wheat malt and bring to boil.

Add hops and boil for one hour.

Meanwhile very finely zest the orange into a mortar and pestle. Lightly roast the coriander seeds and crush in the morter with the zest and a pince of coffee sugar crystals. Add to boil in the last 20 minutes.

Add to fermenter and top up to 23 litres.

Brewers Notes:

This style of beer does not mind a warmer ferment that usual. A higher temperature will bring out more of the fruity esters usually associated with this style of beer.