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Fisher kel Tath

Fisher kel Tath

NewBee
Registered Member
Sep 7, 2009
649
0
0
Kalamazoo, MI
Seeing as the ferments are going on everything I had planned, now need to plan something else to brew till ingredients come into season again.


My ideas are:

Root beer beer

orange blossom vanilla cream ale.

The second one is fairly simple to figure out, but the first one is the one most intriguing me right now. Has anyone made an alcoholic root beer before?
 
It's in the Beer section here, just search for orange cream with Angus as the author and you'll find it.
 
Orange Cream Ale:

3lbs Gold LME
3lbs Orange Blossom Honey
.5lbs Simpson Golden Naked Oats
.25lbs Biscuit Malt
.25oz Sweet Orange Peel (5mins)
.50oz Cascade (60mins for 12.3IBU)
.50oz Citra (10mins for 5.3IBU)
Wyeast 1056 American Ale

2 Vanilla bean after fermentation is complete for 1 week.

Root Beer Ale

5lbs Gold LME
.5 Cara 40L
.25 Cara 80L
1lb Amber Candi Sugar
12oz Wild Flower honey

28gm Sassafras Root
10gm Licorice Root
10gm Wintergreen Leaves
5gm Star Anise
5gm Sweet Orange peel
2gm Wormwood

2 vanilla beans and Oak cubes in secondary.

Not sure if I should add hops, the bulk of the recipe for the root beer portion is from Sean Paxton from here with some subtractions and changes.
 
Citra sounds fun, I haven't used it yet.

I wouldn't add hops to the root beer, personally. If you do, perhaps one of the piney ones? Perle?
 
If I did, I'd look at something like a Golding or Northern Brewer, or maybe a Noble where it wouldn't be too present in it. maybe do it without hops but something else to balance it...
 
Kinda been mulling this over, wondering if I should go with a wheat ale base or pale ale base for the Orange Cream ale.

Hops either way will be Northernbrewer's Falconer's Flight blend

Edit:

Wheat:

3.15lbs Wheat extract
3lbs Orange blossom honey
.5oz Falconer's Flight (60)
.5oz Falconer's Flight (5)
Wyeast 3068
 
Last edited:
seems like it's a blend of citrus hops

Falconer’s Flight™ is an exclusive proprietary hop blend created by Hop Union to honor and support the legacy of Northwest brewing legend, Glen Hay Falconer, who passed in 2002.

The blend is comprised of many of the Northwest’s most unique hop varieties, including Citra™, Simcoe®, and Sorachi Ace along with experimental hops and numerous other NW varieties. Perfect for any Northwest-style IPA. Each hop has been hand selected for its superior aromatic qualities, imparting distinct tropical, citrus, floral, lemon and grapefruit tones.

A portion of the proceeds go to support the Falconer Foundation, which supports brewers and brewing.

Approximate Alpha Acid 10.5%.
Click to expand...
 
So how does a foundation support brewers and brewing? Can I get a scholarship to buy a mash tun or a freezer for lagering or a kegging setup?!

:)

I'm starting a lambic this weekend. Dunno if I'm going to dicker with the recipe to add honey or not, the question is do I want to boost the ABV by doing so?
 
wildoates said:
I'm starting a lambic this weekend. Dunno if I'm going to dicker with the recipe to add honey or not, the question is do I want to boost the ABV by doing so?
Click to expand...

I wouldn't move the ABV up. Too high and the bugs won't work properly.

And yes, you can get a scholarship. You even are in the right area!
 
Yes you can... maybe... sort of!

wildoates said:
So how does a foundation support brewers and brewing? Can I get a scholarship to buy a mash tun or a freezer for lagering or a kegging setup?!
Click to expand...
Here's a story about getting a degree from Kent State university in winemaking. So if you're willing move to Ohio, you may be able to get a scholarship.

If you do not wish to relocate, most courses are online.

The head of the Ohio Wine Producer Association says the Kent program will be affiliated with an alliance founded to serve wineries between the Appalachian Mountains and the Rockies.
 
Classic additions to wheat beers include orange peel, coriander, chamomile, grains of paradise, and probably anything else in the floral, citrus, spicy family. Using some torrified wheat (aka wheat puffs) would be fun. Once I used papaya seeds. Heck use nasturtium flowers if you've got them. Otherwise not much pops to mind, beers like that don't rely on a lot of malt complexity (other than the addition of lots of wheat) as much as they do the other ingredients (spices, etc) and the yeast contribution.

On the totally other topic...no offense to Kent but Davis totally wins that competition.
 
Somewhat in defense of the Kent State program, there really is a need for training in techniques applicable to growing grapes and winemaking in the midwest. Clearly the average midwest climate and that of the grape growing regions of California are vastly different, and grapes behave in fundamentally different ways in the two areas. Even the local microclimates in the two largest midwestern grape growing regions, the southern great lakes shores and northern MO/southern IA, are significantly different.

Up until Prohibition the region in Missouri actually produced the greatest fraction of the country's vinifera grapes, and they produced wines from the best vineyards that were, according to some accounts, able to hold their own against European competition. Unfortunately almost all of the knowledge of how to work with the vines in that rather harsh climate, along with all the vines themselves, was lost during those infamous Carrie Nation raids where entire fields of vines were either cut down to the roots, or torched.

So, seeing a renaissance of interest in fine wine production, in that part of the country that used to produce far more than the "pink sweet catawba" common today,:p can only be a good thing, IMNSHO.
 
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