Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > recipe revision help please
Reply
 
LinkBack Thread Tools
Old 06-26-2007, 02:39 PM   #1
ski36t
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Posts: 87
Default recipe revision help please

I tried a Magic Hat Circus Boy Hefe Clone with the following recipe. I did a side by side comparison yesterday and I wasn't close. Well is wasn't that bad, but significantly off.

I used

7 lbs wheat malt
7 lbs 2-row
(been having efficiency problems, thats why the high grain bill)

Magnum for bittering
Amarillo @ 15 and 5

The OG was 1.055. A little higher than I wanted but I decided to go for it. I also mashed little higher than I wanted to so mine has a little bit more body.

I used Wyeast 1010 and fermented around 70 degrees.

They main difference was my beer didn't have that "tangyness" to it. My beer was also much ligher (in color) than the circus boy, but I don't mind that. It is that tangyness that I really like about this beer and want to know how to emulate.

Did I use the wrong yeast? Forget an ingredient?

__________________

Up Next: thinking another Hefe
Primary 1: empty
Secondary 1: Fat Tire Clone
Secondary 2: Cider experiment
Kegged: #9, Circus Boy Hefe Clone,
Bottled: CBC Nut Brown Clone, SN Pale Ale Clone, , Two Beagle Dry Stout, Mill Run Stout (first AG), Belgian Tripel
Aging: Hennepin Clone, Blue Ridge Mountain Cider, Maple Syrup Mead
Come and Gone: Nut Brown Ale, Old Man Winter Ale, American Premium Lager, California Ginger Steam Beer, Bavarian Weizenbier

ski36t is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2007, 04:22 PM   #2
FlyingHorse
Formerly Bike N Brew
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
FlyingHorse's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Evanston IL
Posts: 1,864
Liked 10 Times on 10 Posts

Default

Never had the beer, but based on your description I'd say it's probably the yeast. Maybe one of the more phenolic/estery German wheat yeasts (3056, 3068, 3333) would do the trick?

__________________
No signature required.
FlyingHorse is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2007, 04:38 PM   #3
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

I haven't had the beer, but in a traditional Hefe the medium to high levels of carbonation introduce an acidic component so keep that in mind as well.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2007, 04:52 PM   #4
ski36t
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Posts: 87
Default

Quote:
Originally Posted by zoebisch01
I haven't had the beer, but in a traditional Hefe the medium to high levels of carbonation introduce an acidic component so keep that in mind as well.
I have it kegged and force carbonated at around 2.4 volumes. Wouldn't this be high enough?
__________________

Up Next: thinking another Hefe
Primary 1: empty
Secondary 1: Fat Tire Clone
Secondary 2: Cider experiment
Kegged: #9, Circus Boy Hefe Clone,
Bottled: CBC Nut Brown Clone, SN Pale Ale Clone, , Two Beagle Dry Stout, Mill Run Stout (first AG), Belgian Tripel
Aging: Hennepin Clone, Blue Ridge Mountain Cider, Maple Syrup Mead
Come and Gone: Nut Brown Ale, Old Man Winter Ale, American Premium Lager, California Ginger Steam Beer, Bavarian Weizenbier

ski36t is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2007, 04:57 PM   #5
ski36t
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Posts: 87
Default

Quote:
Originally Posted by Bike N Brew
Never had the beer, but based on your description I'd say it's probably the yeast. Maybe one of the more phenolic/estery German wheat yeasts (3056, 3068, 3333) would do the trick?
After looking up the yeast profiles. I think 3333 will do the trick. I have used 3068 before and I don't think that would work well for what I am going for. I am not really sure why I went with 1010 in the first place...seemed like a good idea at the time.

I think the "tangyness" as I decribed it may also be described as tart, which the 3333 yeast is described as in its taste profile.

Thanks for the recommendations.
__________________

Up Next: thinking another Hefe
Primary 1: empty
Secondary 1: Fat Tire Clone
Secondary 2: Cider experiment
Kegged: #9, Circus Boy Hefe Clone,
Bottled: CBC Nut Brown Clone, SN Pale Ale Clone, , Two Beagle Dry Stout, Mill Run Stout (first AG), Belgian Tripel
Aging: Hennepin Clone, Blue Ridge Mountain Cider, Maple Syrup Mead
Come and Gone: Nut Brown Ale, Old Man Winter Ale, American Premium Lager, California Ginger Steam Beer, Bavarian Weizenbier

ski36t is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
latest revision from the WBB woollybugger2 Label Display & Discussion 4 03-14-2009 01:55 PM
Has anybody ever used Thai Palm sugar in a recipe/check my recipe out dsuarez Recipes/Ingredients 3 11-13-2008 01:42 PM
Cider recipe questions!! - (recipe and bottling) mturtle Cider Forum 11 06-13-2008 08:58 PM
My Rye Stout, Recipe revision. Questions. Forrest Recipes/Ingredients 3 05-13-2007 09:35 PM
Final revision of my first label Erbium:YAG Label Display & Discussion 9 01-08-2007 10:36 PM



Newest Threads

LATEST SPONSOR DEALS