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Old 08-07-2012, 03:33 PM   #121
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Brewed this for the 4th time yesterday. LOVE this beer! My only complaint is that the kegs don't last long enough. Previously I had made a blend of Citra & Amarillo and subbed it for the Centennial, and the beer was fantastic. Realized I had no Citra during the brew, so used some Zythos that were given out at the NHC. Should be tasty.

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Old 08-07-2012, 03:43 PM   #122
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Would love to hear an update w/those Zythos hops. I have always thought they would be a fun hop to use in a wheat beer.

Maybe I will use them on my next batch of this as well!

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Old 08-12-2012, 05:46 AM   #123
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I decided to try this for my first all grain. I had some issues and mainly I don't think my grains where properly crushed. Anyway thought someone on here may have some advice for me. Hope I don't have to throw it out. I am goin to try this again after I get my grain put together. Here's what I posted on main page. Thanks for the helpl.

Ok so I have brewed about 8 batches of extract and all turned out great. So I decided to try my hand at a my first all grain batch...wheat. It has 5.5 lbs 2-row, 1 lbs munich malt, 4 lbs wheat malt, and .5 lbs rice hull. 9 grams of magnum 1st wort hop.
I had 3 gal mash temp of 152 for 60 min, 3 gal batch sparge 152 for 10 min, 3 gal batch of 158 for 5 min
60 min boil
10 min left I added 12 grams centennial and 1 tbsp irish moss
Flame out I added 26 grams centennial

It took about 20 min to bring wort down to 70*
my Og was 1008

I think the issue was my grain wasn't crushed properly. I noticed the next day what crushed grains look like and mine where not crushed. I got them from my local brew shop but he just opened and dosen't crush grains. So I used a rolling pin to crush grains and even though I thought I did a good job I think after seeing properly crushed grains that I may have only had 10-20 % crushed.

So that night I tried to add more sugar into the wort before pitching my yeast and but instead of adding sugar I added 4.4 of fresh watermelon and 1.2 lbs of fresh cherries. After doing this my OG went to 1020

I pitched the yest and put it in my controlled fridge and set it at 64*

That was July 21st. It's stayed in there till Aug 6. Then cranked fridge down to 44* and waited for the everything to settle out. Now today Aug 11 I pulled it out ready to prime it and bottle it. I got a final gravity of 1002. I took a drink of it and it taste awful. So I put it back in the fridge and figured I would ask for advice.

I realize now that if I would have just used some DME after that first OG reading that I could have saved myself some heart ace. Now I'm just wondering if it will taste better after carbonating (however I doubt it since it has a funky taste...almost a sour fruit taste and bitter but not a good bitter.

I have some left over Magnum hops and a little 2-row, wheat, and rice hull left. I thought I could try and brew a little more wort and try and re ferment this with the added wort.

Sorry so long... This is my first post on here. Thanks for any help.

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Old 08-12-2012, 06:53 AM   #124
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Yikes bro.

Sounds like you had a bum start. I'd consider tossing it and giving yourself a fair chance and clean slate.

Start over again with crushed grains and make sure to hit your temperature basics. That should give you much better "1st" impression of all grain brewing.

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Old 08-12-2012, 02:34 PM   #125
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Just moved this to a keg this morning, final gravity was 1.010. Sample was tasty, though I didn't notice any of the banana/clove aroma that WLP300 is supposed to add. We'll see in a couple weeks once this is carbed up and cold.


Edit: A couple days after I kegged this, there was a barely noticeable aroma. Doesn't have much taste to it now. I was supposed to bring this to a family picnic tomorrow, not sure that I will.

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Old 08-28-2012, 09:04 PM   #126
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Quote:
Originally Posted by gbrewing View Post
Has anyone played with the yeast pitch rates related to this beer? I am particularly interested in anyone who has underpitched the beer yeast to get more flavor from the yeast.
My last batch of this was a 10 gallon, and I used what probably would have been an appropriate amount of yeast for a 5 gallon batch. In addition, it fermented at around 70-75 degrees for a full 2 weeks. I was pleasantly surprised with the final product. There is a bit more fruityness from the yeast, but it goes very well with the citrus hops and wheat character. I am using Amarillo & Citra instead of Centennial, for about the same IBU's in the end.
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Old 11-01-2012, 04:32 PM   #127
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Originally Posted by thunderworm View Post
Here's the recipe for my American wheat beer that won 2nd place BOS and 1st place Hybrids (Category 6-7) in the HBT BJCP 2011 contest. I brewed this on March 6th, so it was about 3 weeks old for the first round judging. I was surprised that it was actually very drinkable only 11 days after brewday (but still extremely turbid). As the Kölsch yeast continued to settle out in the keg, the more subtle fruity fermentation characteristics began to come out a little more.

Grain:
5.5 lb 2-row malt (52%)
4.5 lb Wheat malt (43%)
0.5 lb Munich malt (5%)
0.5 lb rice hulls

Hops:
9 g Yakima Magnum (14.0% AA); first wort hops
8 g Centennial (8.8% AA); 10 min.
21 g Centennial (8.8% AA); 0 min.

Single infusion mash at 152 °F, 60 min. Mash out at 165 °F, 10 min. Batch sparged.

Fermented 9 days at 62 °F. Cold crashed for 1 day, then kegged and force carbed.

I brewed this on October 14th with my brewing buddy and we ended up sparging too much and were a bit low on the pre-boil OG (but now we will have more beer right :-) so we decided to add 1 1/2 cups of corn sugar to the boil. Our post-boil OG was really close @ 1.048. I racked to keg and force carbonated it 10 days later. Last night was the one week mark in Keg on the gas @ about 12 psi. I thought I had better have a glass and make sure it wasn't poisonous It was truely Awesomeness in a glass I can't believe this "green or young" of a beer is soo good. I used all of my home grown hops from this year in the brew as it fit the schedule almost perfectly... I had only a touch of magnum and about an ounce of home grown Centennial. So even though i didn't know the AA amounts etc it really turned out Amazing. I can see how you won a contest. Thank you for a recipe that I will most certainly be brewing again and again. The Kolsch yeast is one of my favorite strains hands down (I used Wyeast 2565). Thanks for sharing this Recipe!
2012-10-31_20-27-18_673.jpg  
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Old 11-19-2012, 11:59 PM   #128
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Was considering adding some raspberries or cherries to the primary on this recipe for a holiday beer. Anyone have experience with that or any thoughts/suggestions?

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Old 11-20-2012, 04:23 AM   #129
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Quote:
Originally Posted by JDoubleDuBB View Post
Was considering adding some raspberries or cherries to the primary on this recipe for a holiday beer. Anyone have experience with that or any thoughts/suggestions?
I haven't tried it with this exact recipe, but I have made a basic American wheat beer recipe with 1 pound raspberries per gallon added in secondary. I used frozen raspberries from the grocery store both times. The first time is was awesome. The second time it was fine, but the raspberry flavor was just kind of plain and overly tart. The only difference I could think of was the quality of the frozen raspberries I used.

If you find some good raspberries I think they would go really well in this recipe!
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Old 11-20-2012, 04:33 AM   #130
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LoloMT7, that's a good lookin pour! That's cool how you used all your home grown hops!

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