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For more about this recipe and brewing with this bright Indian spice, see Special Ingredient: Turmeric.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.050 (12.2°P)
FG: 1.008 (2°P)
IBUs: 40
ABV: 5.5%
MALT/GRAIN BILL
8.4 lb (3.8 kg) Baird’s Pale Ale
8 oz (227 g) rye malt
6 oz (170 g) light crystal (65°L)
HOPS & ADDITIONS SCHEDULE
0.1 oz (3 g) Hallertauer Magnum at 60 minutes [5 IBUs]
2.4 oz (68 g) Saaz at 10 minutes [13 IBUs]
0.8 oz (23 g) Willamette at 10 minutes [8 IBUs]
2.2 g coriander seeds at 10 minutes
7.2 oz (204 g) Saaz at whirlpool [8 IBUs]
3.2 oz (91 g) Willamette at whirlpool [6 IBUs]
2.2 g powdered turmeric, 1.1 g black pepper, 550 mg dried turmeric root, 110 mg bay leaves at whirlpool
0.4 oz (11 g) each Saaz and Willamette at dry hop
4.4 g coriander seeds at dry hop
YEAST
Fermentis SafAle US-05 or other Chico strain
DIRECTIONS
Mill the grains and mash at 149°F (65°C) for 45 minutes; raise to 167°F (75°C) and rest 15 minutes; then raise to 172°F (78°C), rest 5 minutes, and mash out. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as needed to get about 6 gallons (23 liters) of wort, depending on your evaporations rate. Boil for 60 minutes, adding hops and spices according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling the wort (if possible) to about 180°F (82°C); add the whirlpool hops and spices, allowing 10 minutes to steep and settle. Chill to about 68°F (20°C), aerate the wort, and pitch the yeast. Once active fermentation subsides, add the dry hops and coriander, then remove after a few days. Raise to 72°F (22°C) until fermentation is complete and gravity has stabilized, then crash, package, and carbonate.
