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Who's in the garden grand cru questions
I've made a batch of Papazian's Who's in the garden grand cru, i't supposed to be a copy of Hoegaarden's grad cru. It smells great, as the only yeast at my LHBS available was The dry yeast safbrew WB-06 for wheat beers. Even though this recipe doesn't call for any wheat malt, I used it because it was the only thing he had that was close. The end result is great, as it is settling down nicely, and the tartness is coming through. The only problem is an alcohol/ cidery taste at the end, it is dying down after a week of bottling, but I was wondering if anyone has made this batch before, and found this a problem. it has all the nice esters to it.(which is surprising considering the yeast I used) . bubblegum, and banana are really coming through in the aroma of this beer. This recipe calls for 2 pounds of honey, and I think that's the reason for the alcohol taste. Does this taste die down, and the malt/orange coriander come through? I've never brewed with honey before, so I do not know how long i should condition for the flavors to mellow. The book does not say how long to condition this beer.
I had originally posted this on the home brew thread, when I realized it was a recipe discussion
What was your ferm temp? Hot alcohol and heavy bannana notes are sign of a warm ferm temps.
fermented at 72 F. and it was fermenting right next to an ale which came out great. The yeast says that it should be fermented at 60-75
False alarm, this beer is AWSOME. Great recipe, as I never made one from the Papazian book before I'm very happy with the results. Great tart taste fruity and very refreshing. Next time I'll use Forbidden fruit, or the propper Wit yeast. Either way it's great.
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