I'm still undecided about whether I like these Belma hops but it's only my second beer using them. I'm letting Belma hops carry the whole hop schedule with first wort hopping, a 10 minute flavor addition and a knock out addition for aroma. The melon character from Belma should work nicely with the citrus notes to create a more complex fruit flavor than the fruit peel alone. Even if the Belma hops underperform and I don't get too much character out of them the citrus peel should be enough to make the beer interesting to drink.
Rather than using just orange peel I am using a blend of three citrus fruits together. I didn't source anything prepared or special for this beer, I just looked around the kitchen and peeled what was there. So I am using a small amount of both sweet orange peel and lemon peel. The lemon peel will add a little tartness and refreshing character. I didn't want to use too much lemon peel because, like other more acidic citrus fruits, it
In total I am using 1.5 ounces of peel. Fresh fruit peel has to be used in larger quantities than dried peel, just like how fresh herbs have to be used in larger quantities than dried herbs. The reason is that the flavor components generally sought after are the essential oils in the fruit or herbs. Dried peel has all the moisture removed so the weight is less even though the amount of oils are the same as the same surface area of peel in fresh peel. So when measuring peel or herbs by weight you have to compensate for the extra water weight and use more peel when fresh. 1.5 ounces of dried peel would be an overwhelming amount of peel for two gallons of beer. Well with all that in mind here's the actual recipe.
Ugli Ass American Wheat RecipeBatch size: 2 gallons
Est. OG: 1.048
Est. FG: 1.013
1.75 lb Pale malt (2.0 SRM)
1.5 lb White wheat malt (2.4 SRM)
0.25 lb Munichmalt (9.0 SRM)
1.15 gallons dough in at 167.8F
Mash 60 minutes at 154F
Sparge 1.51 gallons at 170F
All RO water
Epsom salt 0.3g
Kosher salt 0.1g
Calcium chloride 0.5g
Epsom salt 0.5g
Kosher salt 0.1g
Calcium chloride 0.6g
60 minute boil
0.2 oz. Belma [12.1% AA] @ first wort hop - 24.5 IBU
0.05oz. Belma [12.1% AA]@ 10 min. - 2 IBU
0.15oz. Belma [12.1% AA] @ knockout - 0 IBU
1 oz. fresh ugli fruit peel @ knockout
0.25 oz. fresh sweet orange peel @ knockout
0.25 oz. fresh lemon peel @ knockout
Pitch slurry of S-04 at 63F
Ferment 10 days at 63F
Raise to ambient (~73F) for four days
Bottle at 2.5 volumes for 2-3 weeks
Brewday Notes:Brewing beer and cooking Thai food makes for interesting aroma combinations.
Post-boil gravity was 1.040, a little below the expected 1.048, and the total volume was a little below two gallons, which makes for some pretty bad efficiency. That's something I need to look at with this beer and potentially with my process.
Gravity reading 4/27/13: 1.010 -- so around 3.5% ABV. A little low for the beer but given the lower SG not unsurprising.