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Old 06-12-2008, 02:00 AM   #1
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Default Riesling Wheat

So, this thread here got the old wheels in my head thinking. Some of you may know I work for a wine producer where 90% of the profile is Riesling. These folks love my brews and always kid about starting a brewery. That was until I presented them with this. Now, there very interested and offered to supply some juice next harvest.

Before that happens I want to do some test runs with some Riesling concentrate. Here's what I have so far:

Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 9.09 %
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 45.45 %
4.50 lb Wheat Malt, Ger (2.0 SRM) Grain 40.91 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.55 %
0.50 oz Hallertau (Mad Scientist) [3.50 %] (60 min) Hops 6.0 IBU
0.50 oz Sorachi Ace (Mad Scientist) [14.00 %] (30 min) Hops 16.7 IBU
0.25 oz Sorachi Ace (Mad Scientist) [14.00 %] (5 min) Hops 2.2 IBU
10.00 oz Riesling Concentrate (Boil 15.0 min) Misc ??????
1 Pkgs American Hefeweizen Ale (White Labs #WLP320) Yeast-Wheat

Beer Profile
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.36 %
Bitterness: 24.9 IBU
Calories: 251 cal/pint
Est Color: 3.9 SRM


I'm not totally sure on the concentrate and how much to use or how to enter it in to Beer Smith. It's going to have natural sugars in it and most concentrates state they are at 68 brix (SG 1.336). Do I enter it as a grain in Beer Smith? I need to make sure I use enough to get flavor out of it, so do I reduce the grains to make up for the gravity points I'll gain by using the concentrate? Thoughts in general on using concentrate in a brew????

Your thoughts in general on the recipe? Going out a little using the Sorachi, but also going off what I have in stock as well...

Discuss....

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Old 06-12-2008, 03:59 PM   #2
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No thoughts? At all? Not even that I'm an idiot? fool? why bother?

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Old 06-12-2008, 04:15 PM   #3
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I can't help you Brian. I like the idea, and maybe I'll be fortunate enough to try one.

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Old 06-12-2008, 04:22 PM   #4
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Thanks Jess. There will probably be many many versions of this over the next few months and I'll need to recruit some tasters. Your on the list!

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Old 06-12-2008, 04:58 PM   #5
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Really interesting idea.

If you think about the concentrate just like any other fruit addition maybe that would help? If I were going to make a Grape Wheat beer I think I would add the concentrate to secondary like you would with fruit additions.

Maybe boil a small amount of concentrate and take a taste and see how strong it is. Then cool it and pitch into secondary?

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Old 06-12-2008, 05:02 PM   #6
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Well I'm very interested in this! I wonder if I could get my hands on some Catawba concentrate? I've already tried adding wine and Jagermeister to some brews at bottling time and those results were promising. Hmmm...

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Old 06-12-2008, 05:09 PM   #7
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I was wondering myself about adding it to secondary. Maybe for experiment v1.0 I split the runnings into two small batches. One will boil concentrate for 15mins, the other I'll put the concentrate into the secondary/bottling bucket/keg, whatever....

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Old 06-12-2008, 06:18 PM   #8
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I tend to agree with the idea of treating it like a normal fruit addition. I'd put it in the secondary.

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Old 06-12-2008, 06:26 PM   #9
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I would also vote for secondary. I would be afraid of a pectin haze setting in due to the grape concetrate. I would also recomend filtering it to show off the beauty of your "Krystal-Reisling-Wiezen".

Oh, and you can add me to your list of official taste-testers....

-Todd

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Old 06-12-2008, 06:34 PM   #10
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If putting into secondary, would I not boil the concentrate any, still possibly resulting in pectin haze?

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