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
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...