Brewing a tripel today using 11.4% fonio. 11.4% what?
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Fascinating episode!!
coriander as in green stuff? Or seeds?
Fresh seeds (versus the ones sitting on my shelf for years) - if I really disliked my spouse, I would use the green stuff!
just wondered since sometimes it’s hard to tell. What we call cilantro is referred to as coriander in Europe
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Yes indeed!!!
I’ll never forget us being on Stage in Melbourne and talking about the Guacamole Saison and realizing I’d forgotten to change the recipe reference from Cilantro. The confused looks out in the audience until I said “fresh coriander”, which I think is the global norm outside of the Americas.
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Just my $.02 worth.
This is probably just a USofA thing but I was always told Cilantro is the green leaves. Coriander is the dried seeds. Not arguing with anyone, just passing along what I’ve been told.
Paul
Yes, in the Americas “Cilantro” is the term for the leaves (or fresh coriander/coriander leaves everywhere else) with coriander just referring to the seed. Strange we picked up the Mexican Spanish term for a Mediterranean plant!
My first “Summer Shandy”, so far so good. Hit a solid Orig. Gravity of 1.049.
Today I’m brewing a lightly modified version of “Halfcolt Pale Ale” from the Maltose Falcons 50th anniversary recipe book. I like that it’s got a ton of hops but is also on the lighter abv side.
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Brewed an Italian Pilsner style. 54% Eraclea, 28% flaked corn, 10% Gold Pils , 4% Munich, 3% acidulated (#'s rounded up/down) soft water, 144/158 30/30 mash, 16 IBU Hallertau Mag @ 60, 5 IBU Perle @ 30, .8 IBU Cz. Saaz @ 10, Heavy dose CZ Saaz @ WP (165*) 20 mins. 75 min boil. Dry hop w/ CZ Saaz 3 day before bottling. S189 yeast @ 52* to terminal. No diacetyl rest. This iteration was tempered down to 1.035
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Plan to brew a Fat Tire Clone tomorrow and to think about all the Veterans who went before me.
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Ok, now that it’s lovely out (high of 76 today) - The King’s Diamonds BW is in action! 23 lbs of grain for a 5.5ish gallon batch of beer. Let’s see what we get!
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Another batch of my house IPA called “Oaty McOatface” - this one with Idaho 7 hops at the end. Fermenting with Verdant IPA yeast slurry. There are Golden Naked, steel cut, and malt oats in this beer, along with pale ale malt and some sugar.
Just brewed a pale using harvested yeast for the first time, I’m worried I jacked up something but c’est la vie!
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Brewed my revised recipe of an Imperial Stout on May 17 and brewed a Kolsch this past Sunday. Trying to catch up as we pretty much emptied the Keezer when we went to FL.
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German Style Pilsner: Dry Yellow water profile
95% Sekado BoPils
3% Gold Pils
2% Acid
75 min. mash @ 146*
90 min. boil
Hallertau Mag @ 75/30 35 IBU’s
Spalt & Tettang @ WP 165* 15mins.
Diamond @ 55*
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Cold IPA
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Do share. I’ve made a few and really enjoyed them.
Great style, even if (and, if I’m being honest, especially because) the name rubs a lot of fur in the wrong direction. 