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Schicker
Šikaru is the name of the ancient Babylonian proto-beer, and it is also the etymological origin of the Yiddish word "schicker", which means "drunk" (as a noun) or "to drink to excess" (as a verb). Using this name makes me feel connected me to homebrewers throughout the ages, and in particular to my grandparents, who were homebrewers.
A total of 170 grams of crushed coriander seed is added at various stages of this batch. At bottling, this was in the form of coriander tea.
Brewer: | Larry Maler | Email: | maler@attglobal.net | |||||
Beer: | Schicker | Style: | Strong Ale | |||||
Type: | All grain | Size: | 23 liters | |||||
Color: |
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Bitterness: | 32 IBU | |||||
OG: | 1.072 | FG: | 1.010 | |||||
Alcohol: | 8.0% v/v (6.3% w/w) | |||||||
Water: | My water is softened and charcoal filtered. I added 1 teaspoon of Calcium Chloride and 3 teaspoons of Gypsum to the mash, for acidification. | |||||||
Grain: | 3kg American 2-row 0.93kg American 6-row 0.45kg American Munich 0.3kg American crystal 10L 0.5kg Flaked corn 0.55kg Raw wheat |
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Mash: | 74% efficiency | |||||||
Mashed at 150°F overnight. My temperature controller typically allows variation between 148°F and 155°F. Mash addition: 30 grams of crushed coriander seed. |
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Boil: | 90 minutes | SG 1.061 | 27 liters | |||||
1kg Light dry malt extract | ||||||||
Irish Moss in last 15 minutes of boil. Boil addition: 30 grams of crushed coriander seed at first wort, 30 grams with 15 minutes left in the boil. | ||||||||
Hops: | 30g Fuggles (5.1% AA, 90 min.) 25g Cascade (4.2% AA, 30 min.) 25g Kent Goldings (6.1% AA, 15 min.) |
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Yeast: | Wyeast 1056, American Ale. I made a starter. | |||||||
Log: | Brew date December 7-8, 2001. Fermentation addition: 30 grams of crushed coriander, added to secondary. |
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Carbonation: | Bottle conditioning with 0.5 cup of cane sugar. Coriander tea, made with 50 grams of crushed coriander were added at bottling time. | |||||||
Tasting: | At bottling, Feb. 10, 2002, this beer had a wonderful coriander aroma. I will post more info when I taste it, in about a month. |
Recipe posted 02/10/02.