Orange Blossom Special
- 5 lbs. extra-light dried malt extract
- 3 lbs. honey
- 2 oz. Hallertauer hops (4-6% alpha)
- 2 oz. freshly crushed coriander seeds
- 1 oz. freshly grated orange peel
- Wyeast 1214 Belgian ale yeast
- 1 1/4 cup dried malt extract
Step by Step:
Prepare yeast starter culture in advance. On brew day add malt extract, honey, and 1 oz. hops to 1.5 gallons water and boil for one hour. Add 1 oz. crushed coriander and 0.5 oz. hops and boil for 10 minutes. Add remaining coriander and orange peel and boil for three minutes. Add remaining hops and boil for two minutes.
Pour two gallons of cold water into fermenter and sparge wort into fermenter. Top off with water to equal five gallons. Follow normal fermentation procedures (five days in primary, a week in secondary), prime, and bottle as usual. Age two weeks.
About the Ingredients:
You'll get a stronger fermentation if you culture the yeast before adding it to the wort; just
remember to start a day or two before you plan to brew. Otherwise, use one package of dried
ale yeast and rehydrate it before pitching.
Different kinds of honey impart different flavors to beer. I used clover honey from the supermarket, but some swear by honey purchased directly from a beekeeper.
Grind the coriander seeds shortly before brewing; don't use the already-ground kind. Fresh orange peel adds a more intense flavor than dried peel from the supermarket.