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fizzy wigg attempt Extract
Color
Stats
OG1.018
FG1.005
IBU46
ABV1.70 %
SRM8
BJCP Style
24. Specialty/Experimental/Historical, Specialty/Experimental/Histroical
Description
used very little fermentables in this just going for taste right now used cinnamom,nutmeg,ginger,and oranges
Submitted by nbfdc4 on 23-Nov-2004

Recipe Details
Tasting Notes will fill in later made it today
Awards
Boil Volume 1.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast easyeast london ale (liquid) (75% app. attenuation)
Primary Fermentation plastic
Secondary Fermentation
Other Fermentation
Procedure made a slurry from the oranges,cinnamon,nutmeg,ginger(root) put 1.5 gallons cold water in brew pot added grains and 1 tsp. gypsum. brought to boil removed grains then added dme and orange slurry. brought back to boil then added cluster hops as boiling hops.boiled for 50 mins. then added german spalts hops and 1 tsp of irish moss the last 10 min of boil added wort to 3 gallons cold water then added enough water to bring to 5-51/2 gallons. put yeast in temp was 70-75 degrees.also used the orange peels in the primary boiled them for 5 min then put in primary before the wort.
  Style Comparison
  Low   High
OG 1.018
FG 1.005
IBU 46
SRM 8
ABV 1.70
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
64.9 % 2.00 Amber Dry Malt Extract 13.5 12.5
32.5 % 1.00 Crystal 10L 4.7 10.0
2.6 % 0.08 American Chocolate 0.3 350.0
  3.08     18.5  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 1.00 Cluster Whole/Plug 7.7 7.7 60 0.053 41.1
50.0 % 1.00 Spalt Select Whole/Plug 4.5 4.5 10 0.011 5.1
  2.00               46.0
Miscellaneous Ingredients
Weight/Units Name Notes
5 whole oranges used in slurry
2 tsp cinnamon used in slurry
1 1/2 tsp nutmeg used in slurry
1 pc. ginger root used in slurry