My latest experiment is nothing like I imagined, its delicious, but not what I had in mind.
I was attempting a chocolate wheat beer.
10lbs red wheat
1lb chocolate malt
1lb caramel malt
1 oz Saaz
1 oz nettenang
1 packet of saf 3
This is my first recipe I've tried to create, as well as my first all grain brew. I prefer to do everything old school mostly and not take many readings or fancy equipment so I just have the minimal equipment. I used a blender to crush the grains, and mashed for about 2 hours ranging from 160 degrees to 140 degrees in a 7 gallon brew pot. Strained the grains into a bucket, rinsed them with hot water( as hot as the tap was) then boiled 10 minutes Saaz and 10 minutes tettenang. Fermented in the primary for two weeks, air lock bubbled for 4 days then slowed, no movement in the air lock for 6 days do I bottled it today.
It's delicious but not what I had in mind, it's more like a stout, robust and earthy.
Anyway, I can't really call this a chocolate wheat beer, so is it a wheat stout?