BeerBorg

This is my second brew of this beer. This was all grain. The only ingredient that was different from Vince's was the yeast. It called for ECY10 , Old Newark Ale Yeast and I used US-05.

This is a great beer. It's really well balanced. The bitter orange peel and coriander is very understated.
It doesn't hit you in the face.
It has fairly high ABV but is very drinkable. It comes in around 8%.
I would love to try this with a new focus on water ph.
I'm not dealing with that yet.

I do have the EYC10 yeast and will try this brew again with that yeast.
It's a good recipe. Thanks Screwy.

I brewed a batch about 4 weeks ago using the same water profile I used for my IPA, for some reason the yeast failed to attenuate to 1.015 after two weeks so I kegged and bottled it at 1.022. I left out the honey on this batch so the ABV came in below 5%. The rich thick creamy head and mouthfeel work well with the citrusy spice flavors too.

I'm not getting the head that you show in that picture. When I made it with extract last year I had a solid head like the one you have.
I'm curious to see what the ECY10 brings to the beer.

The last time I brewed this I used fresh peel from a tangelo. It was sweet and was really tasty. I might try that next time.

That is a heck of a head, and so fluffy, especially from a wheat beer.

I've been putting a half ounce of dried bitter orange peel into the kettle 10 minutes before flameout. I think it combines nicely with the coriander to increase the citrusy aroma and flavors. The key for me is to never clearly smell or taste coriander at all, to me coriander is something I'm really sensitive to but not a big fan of. But a little goes a long way and it can be used to enhance citrus aroma and flavors.

I guess it's the flaked wheat used in the recipe that contributes to the soft foamy head. Now that I'm back to making yeast starters again I plan to have a lot better attenuation and lower final gravities.