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Old 01-30-2014, 08:27 PM   #11
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16e nails it. Problem is, it’s a goofy subcategory that’s poorly understood. Unless it’s a big competition, there would be few entries and it will probably be in a flight with other Belgians. I would be tempted to enter it in both 23 and 16e and see what pans out.

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Old 05-25-2014, 09:11 PM   #12
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I was looking for something that I could brew with a little higher than usual fermentation temp. I don't have a way to control it and it's going to be in the 74F range. I found this "Pete's Summer Brew":
http://thebrewhut.com/brewblog.php?p...ter&id=62&pg=2
It says "American Wheat or Rye". The grain bill calls for 4.80 lbs American Pale Malt (2 row), 3 lbs American red wheat and .80 lbs Caramel/crystal malt-10L
The hops are: .5 oz Cascade @ 60, .5 Hallertau @ 30 and .5oz Hallertau @ 5
Adjuncts: 8oz clover honey at 5, 1/2 box Lemon Zinger Tea @ flame out and 1/4 box at bottling.

Here are my changes:

Grain:white wheat instead of red, swapped 1lb rye for 1lb of the wheat.
Hops: In addition to whats called for, I added .5oz Vanguard @ 30 and a 1/2oz Citra @ flame out. (Optional: .5oz Citra dry Hop in secondary.
Adjuncts: 1lb orange blossom honey instead of 8oz clover, eliminated Lemon Zinger Tea. Plan on zest of 2 lemons and 1 orange soaked in 1/2 c. vodka in secondary.
Yeast: Using US-05, instead of Wyeast3068 Weihenstephen WLP300.

Brewed BIAB, OG 1.051 and on day 2, steady bobbling in the blow off...no fouling. I probably have 6 gallons or more in the fermentation bucket...almost full.

So, does this still qualify as an "American Wheat" or American Rye" or does the additional hops, Rye and honey put it into a different category?

Initial wort sample is very promising in aroma, color and flavor!

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Old 05-30-2014, 12:01 PM   #13
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Anybody still looking at this thread?

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Old 05-30-2014, 02:08 PM   #14
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It might be trying to be a 6D - American Wheat/Rye, but I would enter it under 23 - specialty, because:

It wouldn't score well in the Roggenbeir category because there is not nearly enough rye.

You may lose points in the 6D category due to the lemon and lemon teas adjucts. Those are not part of the 6D style. 6Ds are also typically defined by the wheat character. With about 33% wheat, you are going to be pretty light on wheat character, especially with the lemon and lemon tea distracting from the wheat. A true wheat has over 50% wheat in the grist, and the wheat proteins in the beer are the defining characteristic of the beer. Honey isn't part of the style, either.

Bottom line is that this recipe was NOT deliberately formulated to style, and isn't going to score well.

If you want honest feedback on it, enter it under category 23.

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Old 05-30-2014, 05:30 PM   #15
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Quote:
Originally Posted by TopherM View Post
It might be trying to be a 6D - American Wheat/Rye, but I would enter it under 23 - specialty, because:

It wouldn't score well in the Roggenbeir category because there is not nearly enough rye.

You may lose points in the 6D category due to the lemon and lemon teas adjucts. Those are not part of the 6D style. 6Ds are also typically defined by the wheat character. With about 33% wheat, you are going to be pretty light on wheat character, especially with the lemon and lemon tea distracting from the wheat. A true wheat has over 50% wheat in the grist, and the wheat proteins in the beer are the defining characteristic of the beer. Honey isn't part of the style, either.

Bottom line is that this recipe was NOT deliberately formulated to style, and isn't going to score well.

If you want honest feedback on it, enter it under category 23.
Cool...thanks for the feedback! I am using the lemon and orange zests instead of the tea and I figured it was light on the rye and heavy on the hops. I just wasn't sure if all that put it into another well-defined category or if it made it a cat. 23. Tasting the wort, I'm encouraged that it will be a delicious beer...just don't know if it will be a good technical brew. Thanks again!
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