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Bay Laurel Blues

Bay Laurel Blues

Spice, Herb, or Vegetable Beer : Partial Mash : 5 gal

The Inebriati

Brewing this Sunday. Both the cardamom and bay have very floral, pine-citrus resin notes that remind me of hops. By using a tincture, these volatile aromas are maintained.

November 28, 2012 at 12:56am

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • 3 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 0.5 lbs Caramel Malt 40L; Briess

    Caramel Malt 40L; Briess

    Sweet, caramel, toffee flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.5 lbs Chocolate Malt; Breiss

    Chocolate Malt; Breiss

    Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 3 lbs Belgian Wheat Malt

    Belgian Wheat Malt

    Malted wheat for use in Wheat beers.

  • 4 lbs Dry Light; Muntons

    Dry Light; Muntons

    Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.

  • 0.25 oz Citra™ - 12.0 AA% pellets; boiled 60 min

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 0.25 oz Citra™ - 12.0 AA% pellets; boiled 30 min

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 0.5 oz Citra™ - 12.0 AA% pellets; boiled 5 min

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 2 oz Citra™ - 12.0 AA% pellets; added dry to secondary fermenter

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 2 lb Blueberries (frozen) - into secondary (omitted from calculations)

    Blueberries (frozen)

    Bright blue berries with soft mildly sweet interior.

  • 3 ea Lavender (fresh) - actually bay leaf soaked in vodka tincture (omitted from calculations)

    Lavender (fresh)

    Adds a unique mild soothing floral soapy flavor.

  • 4 ea Cardamom (Whole) - crushed in mortar and put into tincture (omitted from calculations)

    Cardamom (Whole)

    Cardamom pods have an intense, pungent, sweet flavor.

  • WYeast 3522 Belgian Ardennes™

    WYeast 3522 Belgian Ardennes™

    One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.

Notes

15 min @ 120 degrees 30 min @ 145 degrees 60 min @ 152 degrees 10 min @ 175 degrees sparge with 175 degree water 1-hour boil 1 week primary 3 weeks secondary with fruit and herb tinctures 1 week tertiary age 2 months minimum in bottles. Reprimed at bottling with 1 cup of dry light extract

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.058 1.026 - 1.120
Terminal Gravity: 1.011 0.995 - 1.035
Color: 20.0 SRM 1 - 50
Alcohol: 6.2% ABV 2.50% - 14.50%
Bitterness: 23.2 IBU 0.00 - 100.00

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