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Brewing this weekend
Here's what I am up to this weekend:
American-German Wheat Ale Hybrid
12lbs German Pils
9lbs American Wheat
3.5lbs American Munich
3.5oz Tetenanger 60min
1.5oz Cascade 15min
Est. OG 1050, Mashed at 152F
12 gallon batch.
I plan to split the batch for two yeasts: WLP320 American Hefe and WLP001 Cali common.
I'll bottle the Hefe directly after primary. I am going to rest the cali on strawberries in secondary, then bottle.
Summer wheats, light and crisp!!!!
I have my IPA in the primary......an Irish Ale maybe Monday, depending on the weather, another batch of it a week later....reusing the yeast.....and in the secodary I have a light ale that will be ready to keg first of the week and a Raspberry Wheat about a week later.....busy ...busy...busy....That will be 30 gallons in less than 5 weeks......working on getting the BKB Saison and Sunset Wheat clone recipes finalized and the stuff ordered.....I think I'm going to stop and pick up some bulk malt next month on my way back from Pa., so I might wait till then to save some $$$. If not I have to order it cause the shop is 200 miles away......
On using that Calif Common yeast.....it says it has lager characteristics up to 65.....and the Sunset Wheat is made with lager yeast.....do you think it would be a good choice and how to you ferment with it....Starter(how big)....primary temp (how long).........secondary temp (how long).....and bottling (what temp and how long)........
GOODBREWING.........
Man, that sounds good........I like the idea of spitting a batch. I may try that my next time brewing. I just need to get more equipment, and convert to AG after I move......I can't wait to try my wheat ale. I bottled the other day, and am looking for a 10 day carbonation. mmmm...beer....
Dartgod:
Admitedly, the Cali common is an experiment. I actually wanted to see what the wheat malt base would taste like with something very clean, i.e. not a hefe yeast. I also wanted to create a clear beer to contrast with the cloudy true Hefe that will happen side by side.
I am fermenting both at 68F. I started each with a half gallon starter. I boiled 1lb DME in 1 gallon water, half of it into two sanitized fermentors (buckets), pitched my yeast respectively and let them go overnight. The next morning the brewed and chilled wort goes right on top of each starter already in the fermentor.
There is no secondary for the Hefe yeast, it will sit in primary for close to two weeks. The Cali will go, 4-5 days at 68F, then racked to secondary on the berries for another two weeks at 68F, then bottle provided fermentaion has ended.
My bottling procedure, will be done at 70-72F until the carb is where I want it, then I'll chill it all down in the beer fridge to stunt the yeast. I then store it in the basement/cellar 60-65F.
Well I wrote in another thread that I was complaining a bit about the sediment in this beer with the WLP320 yeast. But it seems to be a pretty tight sediment as the beer pours very nice and I leave almost all that extra crud behind.
This beer tastes phenomenal. I think I got lucky as I normally haven't brewed too many wheats, and this was my first attempt at an all grain wheat. It might even be a top five beer for me.
It has a nice lemony citrus taste to it slightly tart, very quenching (cascade at 15min??). The tetnanger hops are really well balanced against the clean malt profile.
This was the first time I used pilsner malt too. My boil wasn't as strong as it could have been and time was running late so I only did a 60min boil rather than my normal 90min. There is a very slight sulfur taste in the finish, which I attribute to not driving off enough DMS from the pilsner malt. But if I didn't admit that technical issue with my process I don't think it would be noticable.
Well I just wanted to report back on how the ingredients came together with this one. Just a shot in the dark with some Pilsner and some Wheat malt... I am off to the fridge for another.
[I'll post on the Cali/strawberry experiment once its ready]
Brew On!
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