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Posts Tagged ‘wheat beer

Munich Weißbier – The last in my Tale of 3 Weizens wheat beer experiments , this time a more traditional approach with German hops and 2 colours of Munich malt. The mash was smelling really Ovaltine like.
This is a tweaked recipe from my original plan, and thoughts of 66.6% Wheat Malt get suggestions of a stuck mash, the Mash couldn’t have been more free running and I put this down to the Perforated stainless False bottom. I bet I could do a 100% Wheat Malt beer!

Fermentables:
Wheat Malt – 66.6%
Munich Malt I (Weyermann) – 24.1%
Munich Malt II (Weyermann – 8%
Melanoidin Malt – 1.2%

Hops:
Hallertauer Hersbrucker – 3 % @ 60 mins – 23g
Hallertauer Mittlefruh – 4.2 % @ 60 mins – 23g
Hallertauer Hersbrucker – 3 % @ 5 mins – 12g
Hallertauer Mittlefruh – 4.2 % @ 5 mins – 12g

Final Volume: 21 Litres
Original Gravity: 1.062 (I actually got 1058 which I’m happy with)
Final Gravity: 1.015
Alcohol Content: 6.2% ABV
Total Liquor: 29.8 Litres
Mash Liquor: 13.9 Litres
Mash Efficiency: 75 %
Bitterness: 18 EBU
Colour: 18 EBC
Yeast: Whitelabs WLP300 Hefeweizen (repitch of 100ml of slurry from AG#61)
Mash: 66c for 2 hours+
Boil: 60 mins
Liquor: Treated to General profile in the THBF calc

First Wort Hops are Hersbrucker & Mittlefruh:
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Approx 100ml of WLP300 Slurry from AG#61, a combo of some skimmed off the top and a thin skim off the bottom:
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5 min hops going in along with Protafloc:
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I didn’t go mad with the pictures as I was bottling the last wheat beer while the mash was on.
My Mash efficiency is down a bit and I struggled to get 70% but I’ll put this down to it being the very last of my sack of Wheat malt and the Combo of Munich malts. I’ll have all fresh malts ready for a brewday the first weekend in September.

*Bottled 6th Sep ’11 with 70g of White sugar

Nelson Weizen – This is the first of my Wheat beer brews as detailed Here using Nelson Sauvin Hops to bitter and flavour the beer which will be fermented with Whitelabs WLP300.
I reduced my brew-length just a little to try and ensure I have enough malts to squeeze out the three or four intended wheat beer brews.

Fermentables:
Wheat Malt – 50%
Lager Malt – 45%
CaraHell (Weyermann) – 5%

Hops:
Nelson Sauvin AA 13.0 % @ 60 mins – 21g – (FWH)
Nelson Sauvin AA 13.0 % @ 5 mins – 41g

Final Volume: 21 Litres
Original Gravity: 1.050
Final Gravity: 1.012
Alcohol Content: 4.9% ABV
Total Liquor: 28.8 Litres
Mash Liquor: 11.2 Litres
Mash Efficiency: 75 %
Bitterness: 41 EBU
Colour: 7 EBC
Yeast: Whitelabs WLP300 Hefeweizen
Mashed @ 66°C for over 2 hours (‘cos I had to go do some work!)
Boil: 60mins with 25min Steep
Liquor treatment: GW Calc General Purpose profile
Malts weighed out and Temperature taken:
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Weighing out the liquor treatments:
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FWH:
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The False bottom mash tun worked admirably again, even with 50% Wheat in the mix there was no sign at all of it sticking, I actually opened up the valve fully for a while to see if it would suck bits through and it didn’t and just flowed really fast:
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Hops and protafloc for the last 5 mins, followed with a 25min Copper Stand:
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WLP300 – Approx 500ml of Starter, I bottled 2 splits prior to this shot for the next two brews:
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I’d say this is near as damn it, I liquored back with 1 Litre before taking this shot:
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Leftovers in the copper, the wort settled out lovely and clear after cooling:
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The yeast starter was smelling great, all cleaned up and tidy, nice easy brewday 🙂

*Bottled 14th Aug ’11 with 80g of White Sugar dissolved in 100ml water and added to 20 litres of beer, FG 1010.
Tasting pretty good, the apple taste & aroma have now gone, left the bottles in the garage just in case I’ve made bottle bombs… though I shouldn’t have!

*First 1 week bottled taste – aroma is smooth caramel, taste maybe a mix of banana & grape, It has a dryness,  its different.

My first Wheat Beer and a bit of a user-upper too 🙂  I’m only doing 19L as the recipe is tailored around the 2kg of Wheat Malt I had left, with the Crystal Wheat & Chocolate Wheat it takes the Wheat percentage to just over 50% of the entire malt bill.
Hops are the end of a bag of Perle, pre-dry hopped Mittlefruh kept in the Freezer, and the end of a bag of Hersbrucker.
The yeast needed using up too 😉
No intentions of using any water treatments other than to kill the Chlorine and not going to be using protafloc as I want to keep this beer cloudy.

Dark Wheat WB06

Fermentables:
Wheat Malt 2000g 45.4%
Maris Otter 2000g 45.4%
Crystal Wheat Malt 200g 4.6%
Carafa Special III 100g 2.3%
Chocolate Wheat Malt 100g 2.3%

Hops:
Perle @ 60 mins 26g
Hallertauer Mittlefruh @ 20 mins 20g
Hallertauer Hersbrucker @ 10 mins 34g

Final Volume: 19 Litres
Original Gravity: 1.052
Final Gravity: 1.014
Alcohol Content: 5% ABV
Total Liquor: 28.3 Litres
Mash Liquor: 11 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 96 EBC

Mash for 90mins, Boil for 60mins, pitch and attempt to keep as cool as possible in the garage (I’m going to need a fermenting fridge sometime!)

The Malts; 50:50 Maris Otter & Wheat Malt, Carafa Special 3, Chocolate Wheat malt, Crystal Wheat malt, NO Gypsum or other water treatments today:
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Mash at 67c, which is probably 66c on my thermometer:
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FWH:
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Coming to a boil, even so it was only a 19L brew it was close to boil over, a full 23L would have needed a bit of stirring etc:
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1052:
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Muddy water:
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Safbrew WB-06 dry sprinkled:
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Another no fuss brewday, kind of had a bit of a break in the middle before starting the boil but still finished up for about 1pm 🙂
Weird not using Protafloc (or other copper finings) the total lack of any cold break material and instead just muddy looking wort, all in the sake of Cloudiness.

*Bottled 3rd Jun ’10 with 100g Sugar priming.

Geordie lager kit – wheat beer with Saaz hops
Here’s the idea….
Take one cheap ass Geordie Lager Kit, some Wheat Spray Malt, a jar of Golden Syrup, some Saaz hops and Safbrew WB06 wheat yeast… and it makes a Wheat beer of sorts.

I’m going to do the following:

  • Boil up the Wheat Spray malt and 15g  Saaz hops for 40 mins
  • Maybe add 5g Saaz hops for the last 10 mins of boil
  • Add 5g Saaz hops at flame-out for a 5 minute steep
  • Tip the warmed Kit into the FV with the golden syrup followed by the hot spray malt and hops strained through a stainless sieve
  • Pitch re-hydrated Safbrew WB06 wheat yeast after aerating the wort lots
  • Maybe even dry hop the FV after fermentation has finished

Fingers crossed it should turn out like a nice hoppy wheat beer!? 🙂

The Ingredients:
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The Wheat Yeast rehydrating in a little boiled water and wheat spray malt:
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The Hops just gone in the pan:
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The 40 minute boil:
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Spent hops in sieve:
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FV filled with yeast Pitched at 22 Deg C after a good aeration:
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OG reading of about 1038:
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Hopefully this will get fermenting by tomorrow 🙂

**Update 7 days later**
Current Gravity reading of 1004 which should put the ABV at 4.46% I’ll bottle in the next weeks time. (Then maybe more Coopers Stout, or the Dark Ale) 😉

**Update 10 days later – Bottled**
01/April/2009 – I’ve just bottled my Geordie lager/Wheat beer, it went pretty well and made 39-off 500ml bottles and about 5-off 330ml’s too. Chipped a bottle slightly to just dumped the whole contents down the sink and threw the bottle, I’ve read about how bad fragments of glass are in your body!!!
Added just over 80g of household sugar to a 100ml sanitized jug of the brew and microwaved to dissolve the sugar for the priming in the bottling bucket. Bottled with my bottling stick, easy as! 🙂
I tasted a little and it was pretty nasty, nothing bad tasting and it certainly smells like an Erdinger… so its 7 days at 20 deg C now then at least 3 weeks (probably 4) at cellar temperature 11-13 Deg C approx.

**Update 19 days later – Sneaky Taste**

I’ve taken to filling a few 330ml Lefe’s when bottling, this way its easy to get a taste of whats conditioning / maturing without cracking open a full 500ml bottle.

Bearing in mind this has only had 9 days in the warm (20 Deg C) followed by a couple of hours in the fridge, its pretty good, the Safbrew WB06 wheat yeast has done its bit with the flavours with a yeasty estery taste, its lacking quite enough fizz but poured with a nice creamy head (3 or 4 more weeks in the cool should help), and I gave the last drop the customary swirl to raise the sediment so it looks like a wheat beer. The Saaz hops maybe aren’t coming through as much as I’d have liked, maybe the wheat and yeast are dampening it down a bit, but its still nice and dry and crisp 🙂

Fingers crossed, this will improve further, its one to do again 🙂


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