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:	8 HCU (~6 SRM)		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
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.
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.)
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.
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.