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Posts Tagged ‘wheat yeast

NZ Sour Wheat – This is the start of my brewday on Sunday, but its still Wednesday!
I have just mashed 2.45kg of Pale malt in my old mini-mash Tun, 66°c for 60mins, then added about 2-3L of cold water to bring the temp down to 49°c with another 1kg of pale malt added to the mash to add some Lactobacillus to the Mash. I have put my little mash tun into my FV fridge set at 46°c and i hope to keep the temperature above 35°c as it says here http://beerandwinejournal.com/fossil-cove-sour-mash-experiment/ I did as it states and I covered the mash with cling-film and topped it off with a blanket of co2.

The Sour Mash:
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My Main Mash is to be on Sunday and I’ll update this more then.

Fermentables:
Lager Malt – 40%
Wheat Malt – 25%
Wheat Malt, Dark (Weyermann) – 25%
Carapils (Weyermann) – 5%
Melanoidin (Weyermann) – 5%

Hops:
NZ Hallertau Aroma – 8.2 %  @ 60 mins – 20g
NZ Hallertau Aroma – 8.2 %  @10 mins – 30g
NZ Hallertau Aroma – 8.2 %  @0 mins – 30g
Pacific Jade – 15.1 % @ 0 mins –  30g

Final Volume: 23 Litres
Original Gravity: 1.047
Final Gravity: 1.011
Alcohol Content: 4.5% ABV
Mash Efficiency: 75 %
Bitterness: 22 EBU
Colour: 15 EBC
Mash: 75mins @ 69°c
Boil: at least 75mins
Yeast: NBS Weiss, I assume this is Munich Wheat yeast.
Copper Finings: Protafloc @ 10mins left to boil

I’m expecting a fair few spec-changes, I’m thinking of my combined Run-off / sparge to be no more than 30L, I may get more, I may boil down, I will no doubt have a gravity change which will also effect the bitterness…. ;-)

**Sunday**
To start off with I prepared my malts while the HLT was heating:
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Then Checked the Sour Mash, it was 33°c in the center and smelled like the waste malt skip at work, I’m pretty pleased it managed to stay at 33c as @lugsy51 tells me that should be alright:
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The top of the mash, even though it was covered in Cling-film had changed to a darker shade than the rest of the mash underneath:
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I added about 3.8L boiling water to the Sour mash and gave it a good stir before running off about 7L into the copper, these are the weirdest first runnings I’ve ever had, the photo below shows them as clear as they were going to get:
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The copper was pretty full after the main mash was sparged with about 32L in total, I liquored back 3L as the boil progressed checking with my Refractometer:
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I did a 10min & Flamout (90°c Steep) additions, I’m hoping the Pacific Jade will give some Orange notes which i think will compliment the Wheat beer yeast:
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I liquored back 3L to 1048, 2 points above my original predicted OG:
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I tasted the Sour wort after it had 15mins of boiling, it was very sour (like so sour I went to spit in the sink!), I boiled it down to 5L with the hope of driving off some of the smell…! Things calmed down after today’s main mash was run to the copper with the wort ending up with just a subtle tang behind the malt sweetness at the end of boil, I’m told the sour will increase as the wort ferments and the sugars are used up.
Yeast was rehydrated and pitched into 30L at 20°c.

Things went very smoothly even with extended boil times running off the small sour mash worked well while the main mash was having its mash rest then the rest of the brewday was as per usual with just a slight lingering smell of the sour mash in the house, I was expecting worse! 🙂
Fingers crossed on this one as its all new to me!

*24th Sep ’13 – Gravity at 1019 and tastes pretty ok, a cider-like bite/tang.

*27th Sep ’13 – Gravity at 1018 and looks to have finished, have given it a rouse and will check again tomorrow, at this rate the beer will be really balanced against the lactic sourness.

*28th Sep ’13 – FG seems steady and I’ve just dry hopped this with 22g Motueka I had in the freezer.

*Bottled 5th Sep ’13 – Primed about 24L with 165g White Sugar, its got a permanent haze and tastes like cheap orange juice, though the balance of sweet to sour is quite good, hopefully it will carbonate up well and give it a crispness. With its starting and finishing gravities this beer is actually 3.9% ABV.

*16th Oct ’13 – Taster time… Yeasty Clove on the nose, quite light sparkling body on the pallet with a tang like fresh squeezed oranges. I’m hungry and this is making my belly rumble, bitterness is subtle and quite chalky but its hard to detect as the sourness and prickly carbonation cross the tongue first, with a few more mouthfuls the body feels to have a slick quality like a good Belgian Wit.

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:
img_9948
The Hops just gone in the pan:
img_9951
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:
img_9959

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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