This recipe is a variation on a previous recipe that BSB invented. Both are a tribute to the pine woods of the American Southwest. For this batch we've switched from Chinook to Cascade hops. I'm also attempting a "dry-hop" and an alternative infusion method. The idea is to foreground the bitterness of the Juniper while allowing the hops to provide more flavor and aroma. In the previous batch, it was difficult to discern between the flavors of the Chinook hops (which are also piney) and the Juniper.
Here are the details you monkeys!
Juniper Pale Ale
Fermentables
6 lbs Gold Barley Malt Extract
Boil Additions
1 oz Cascade at 60
Yeast
Wyeast 1056 American Ale
Method for hops and Juniper berries. I am soaking 1 oz of Juniper berries in vodka for 2 hours and then grinding the whole mix down with a muddler. The vodka is more or less simply to sterilize the berries. I am then pouring the berry mix and 1 oz of Cascade plugs (chopped in half) into a muslin bag which I will then place directly into the primary fermenter.
1 comment:
This juniper was a great success. Less bitter than the last and more junipery. Both were actually pretty swell.
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