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Old 10-21-2012, 06:30 PM   #1
robodeath
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Default DFH Tweason'Ale recipe guesses?

I would like to make a batch of something as close as I can get to DFH Tweason'Ale. I contacted them and they will not give any info on their process. A friend and I are thinking about making a basic sorghum brew, blending some strawberries up and putting the mixture into the beer in secondary. Anyone have any tips or suggestions for this?

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Old 10-22-2012, 02:55 AM   #2
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Default DFH Tweason Ale Recipe

I recently brewed the following after enjoying DFH's Tweason Ale so much:

5 Gallon Batch

6 lbs Briess Sorghum Extract 60 min
2 lbs Buckwheat Honey 30 min
1 lb 7.5 ozs Strawberry flavored Blue Agave Syrup
1 oz NZ Motueka 60 min
0.5 oz NZ Motueka 15 min
0.5 oz NZ Motueka 5 min
1 tsp DAP 15 min
1 tsp Irish Moss 15 min
1 tsp Gypsum 15 min
WLP 002 English Ale yeast

I racked 2.5 gallons onto 5lbs of frozen strawberries in secondary. I bottled 2.5 gallons with a strawberry extract flavoring. I want to compare the real fruit vs. extract flavoring.

I guessed on the hops. I was mainly looking for something that I hadn't brewed with yet. I used the agave syrup because, well, I thought it might offer some strawberry flavor contribution.

I tried the extract flavored beer last night. It was unexpectedly decent. I think a few more weeks of bottle conditioning and this will be a great beer.

I had the opportunity to drink the TweasonAle on tap at the DFH brewpub in May and it was really good. Much more strawberry coming through in both aroma and flavor than in the bottle version available in stores.

I will let you know how the other half of the batch using real fruit turns out.

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Old 10-22-2012, 03:02 AM   #3
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I put the Agave syrup in at 5 min. My OG was 1.068 and FG was 1.012. I meant to include that in my first post. Sorry.

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Old 10-22-2012, 04:41 PM   #4
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Tweason'ale has little to no hop character, and is fairly heavy on the buckwheat honey. I'd go 80% sorghum extract and 20% buckwheat honey, use only a single bittering hop addition of something very clean, probably magnum or millenium, and then rack onto not a whole lot of strawberries in secondary. You don't want so much strawberry that it turns the beer red, after all; I think the idea is that the sorghum actually has a slight strawberry character on its own (I notice this when drinking Bard's, for instance), and the strawberries should subtly enhance it, not dominate. But use good-quality strawberries; frozen is fine, as long as they're from a good source. Tweason'ale has very light body and negligible head retention, so leave out any steeping grains or maltodextrin additions if you want to duplicate the appearance and mouth-feel.

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Old 11-18-2012, 04:24 AM   #5
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Stefan, any updates on the real fruit batch? I'm gonna brew this soon.

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Old 11-18-2012, 12:27 PM   #6
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Quote:
Originally Posted by robodeath View Post
Stefan, any updates on the real fruit batch? I'm gonna brew this soon.
Not yet. Will try it this week for sure. Will post my observations. The real fruit batch did have a nicer aroma at bottling. Also, the finished beer had a subtle pink hue that looked more in line with the appearance of Tweason'Ale.
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Old 11-19-2012, 05:03 AM   #7
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What's the difference between normal honey and buckwheat honey?

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Old 11-19-2012, 11:56 AM   #8
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I beleive it has to do with the type of plants in the area of the beehives where the honey is first made. Often times you will find varying color or quality from things like "wildflower" honey as wild flowers are different everywhere.

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Old 11-20-2012, 01:57 AM   #9
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In my experience, buckwheat honey is darker than wildflower honey. Buckwheat honey is a bit more expensive (in my area at least) but it adds a nice flavor component to gluten free beers, in my opinion.

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Old 11-20-2012, 04:46 AM   #10
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Varietal honeys offer a tremendous range of flavors. Buckwheat honey is dark, earthy, and malty, an excellent addition to GF beers. I've experimented with lots of different varieties of honey...gotta say, stay away from chestnut, that stuff has an OVERPOWERING flavor that is not very pleasant. My favorites have been berry honeys, buckwheat, and star thistle (adds a marshmallow flavor that's really unusual, but good).

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