mikeysab
Well-Known Member
Having ordered a bunch of grain about a month ago and never getting time to brew, I figured it was time to do SOMETHING with the stuff. Searching recipes brought me to a Gumballhead clone recipe, which sounded good. Then I tapped a TAD bottle of newcastle clone and felt like using up a pound of chocolate wheat malt I had. So this is the recipe I came up with:
6 lbs wheat liquid extract
5 lb US 2 row pale
1 lb vienna malt
1 lb crystal 40
1/2 lb chocolate wheat malt
1 oz amarillo @60 min
1 oz amarillo @30 min
1/2 oz East kent golding @30 min
1 oz amarillo @ 15 min
1 oz bitter orange peel @15 min
2 packets US05
Mash in @ 154
sparge @168
So beersmith gives me 51.9 IBU, which is out of range for a dunkelweizen, and I wound up with an OG of 1.060, which is also out of range. I knew they'd be, but I didn't mind. Oh, and I didn't use weizen yeast.(again, just using what I had on hand) Things went well, I think I got better efficiency than I thought I would get, and I wound up with just under 7 gallons. So my question is, besides it not being a true dunkelweizen, does anybody think the recipe looks good? Also, it's been 24 hours since pitching, and the krausen started out a dark brown, but it's being taken over by light brown krausen. Is this a possible sign of infection? I've never noticed that before. Any help or opinions would be greatly appreciated.
6 lbs wheat liquid extract
5 lb US 2 row pale
1 lb vienna malt
1 lb crystal 40
1/2 lb chocolate wheat malt
1 oz amarillo @60 min
1 oz amarillo @30 min
1/2 oz East kent golding @30 min
1 oz amarillo @ 15 min
1 oz bitter orange peel @15 min
2 packets US05
Mash in @ 154
sparge @168
So beersmith gives me 51.9 IBU, which is out of range for a dunkelweizen, and I wound up with an OG of 1.060, which is also out of range. I knew they'd be, but I didn't mind. Oh, and I didn't use weizen yeast.(again, just using what I had on hand) Things went well, I think I got better efficiency than I thought I would get, and I wound up with just under 7 gallons. So my question is, besides it not being a true dunkelweizen, does anybody think the recipe looks good? Also, it's been 24 hours since pitching, and the krausen started out a dark brown, but it's being taken over by light brown krausen. Is this a possible sign of infection? I've never noticed that before. Any help or opinions would be greatly appreciated.