The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > What did I make?

Reply
 
LinkBack Thread Tools
Old 05-28-2010, 02:53 AM   #1
erock2112
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Chapel Hill, NC
Posts: 300
Liked 1 Times on 1 Posts

Default What did I make?

So, my buddy wanted me to brew him a belgian wit for his birthday. I, being a bit stubborn and not wanting so much to conform to that style, decided I'd make one at a much higher gravity than is typical and leave out the coriander, orange, etc. (They can stick an orange slice in the glass if they want!) I also chose to use a belgian yeast. Here's my recipe:

6 Gallons, OG 1.070, FG 1.012

7 lb 2-row
6 lb White Wheat
1 lb Red Wheat
1 lb Flaked Oats
1 lb Gambrinus Honey Malt

.5 oz Magnum (12.1 AA) @ 60
.5 oz Willamette (5 AA) @ 60

Wyeast Trappist Ale

I did my first double decoction (which, by the way, was a heck of a lot of fun) - protein rest at 130, sacc rest at 154, mashout 170

3-week primary, beginning in the mid 60's and rising to the mid 70's after a few days. I'm just tasting it out of primary and I'm wondering what I've got here. It tastes a great deal more like a belgian strong or something than a wit, which is fine with me. I'm a little surprised at how little wheat I seem to taste, and the beer is close to crystal clear (no whirlfloc, fairly weak boil...). I also don't seem to really taste the honey malt - the yeast character sort of takes over everything (too-high ferm temps, or maybe I should've expected it from this yeast). The alcohol is pretty apparent, which is probably also due to ferm temp, in addition to the fact that it's pretty dry and 7.6% ABV. It's just been kegged, so I know it's not done changing yet. I'm curious to hear your thoughts on the recipe.

__________________
HomeBrew Blog
erock2112 is offline
 
Reply With Quote Quick reply to this message
Old 05-28-2010, 04:26 AM   #2
storunner13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Minneapolis, Minnesota
Posts: 527
Liked 6 Times on 6 Posts

Default

BJCP has a category for "Belgian specialty beers" so you might put it in there even though the hops aren't traditional Belgian varieties. I'd call it a Belgian Strong Wheat, perhaps.

__________________
storunner13 is offline
 
Reply With Quote Quick reply to this message
Old 05-28-2010, 01:59 PM   #3
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,069
Liked 116 Times on 112 Posts
Likes Given: 3

Default

It's a little low on OG for it, but maybe a wheatwine.

__________________
dcp27 is offline
 
Reply With Quote Quick reply to this message
Old 05-28-2010, 02:41 PM   #4
ksbrain
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: Mystic, CT
Posts: 1,018
Liked 11 Times on 11 Posts
Likes Given: 2

Default

Trippel Lite?

__________________
ksbrain is offline
 
Reply With Quote Quick reply to this message
Old 07-03-2010, 03:07 AM   #5
Zul'jin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: South of most States
Posts: 665
Liked 15 Times on 8 Posts

Default

3 pounds extra light DME
2 gallons apple juice (heated but not boiled. used to dissolve the DME)
1/2 gallon cranberry/concord grape juice
1/2 gallon strawberry/mixed fruit juice
1/2 gallon grape/pomegranate juice
1/2 gallon cranberry/pomegranate juice
A few glugs of lemon juice
Safale US 05 yeast
4 pureed bananas (into secondary)

Well carbed and tart.

What-is-it? whatisit?

__________________

Drunking: All kinds of stuff.

Zul'jin is offline
 
Reply With Quote Quick reply to this message
Old 07-03-2010, 04:51 AM   #6
oldschool
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: southern IN
Posts: 737
Liked 2 Times on 2 Posts
Likes Given: 1

Default

I dunno but it sound effin awesome! And even top it off with a decotion at that

__________________
oldschool is offline
 
Reply With Quote Quick reply to this message
Old 07-03-2010, 01:34 PM   #7
erock2112
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Chapel Hill, NC
Posts: 300
Liked 1 Times on 1 Posts

Default

So after a few weeks in the keg, the hot alcohol has calmed down a bit. There's a lot of banana, which hasn't mellowed out much. This one is only ok. If I brew it again, I'll probably use a different yeast, and watch the ferm temperatures more closely.

__________________
HomeBrew Blog
erock2112 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
What to make with all this??? Help!!! lucasszy Extract Brewing 8 06-13-2009 09:00 PM
What should I make? armorshell Mead Forum 1 01-24-2009 04:46 PM
what should i make now cherry300zx Recipes/Ingredients 9 02-29-2008 01:30 PM
I want to make a DVD Kayos General Chit Chat 2 10-12-2007 11:20 PM