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08-19-2008, 01:09 PM
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#81
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Moderator
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,971
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Quote:
Originally Posted by scinerd3000
did you do any type of protein rest with this? i just brewed your recipe as my first wheat and my efficiency sucked....Can't figure out why. I missed my temp and it took me a while to get set when i doughed in but i still gave it a full 90 minutes. Ended up with 1.040 starting gravity at the end?....i was told later my efficiency sucked because of missing a protein rest with wheat but i dont know. Ive never had this problem on any other recipes and i usually get around 75%.
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Nope and I got over 80% in my last batch. Just a 90 minute mash at the proper temp but I do stir about 3 times during the mash. |
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08-28-2008, 01:43 AM
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#82
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Senior Member
Join Date: May 2008
Posts: 120
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From what I read Hefe's are drinkable much sooner but how much sooner? As for this recipe 10 days then crash cool and keg. Do you wait 5-6 weeks before tapping keg?
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08-28-2008, 01:41 PM
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#83
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Moderator
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,971
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This beer can be drinkable in 3 weeks easy for those who don't have other stuff to drink. Hefe's are that way.
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08-28-2008, 01:43 PM
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#84
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Senior Member
Join Date: Dec 2007
Posts: 742
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I let mine sit in the keg cooled and on gas for about 2 weeks. I really didn't have the ability to crash cool so the first couple of glasses had lots of sediment. It tastes much better now than it did 2 days after kegging. This tastes very close to franziskaner to me. I will be making this one again.
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08-28-2008, 04:36 PM
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#85
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Senior Member
Join Date: Oct 2006
Location: Roseville(near Detroit)
Posts: 1,434
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Edwort is the man!! This stuff great.
I'm on my second batch this summer. My LHBS was out of Germen Pils so I had to use American Pils and I don't think it's as good but still a good Hef.
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08-28-2008, 04:56 PM
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#86
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Senior Member
Join Date: May 2008
Posts: 120
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Quote:
Originally Posted by EdWort
This beer can be drinkable in 3 weeks easy for those who don't have other stuff to drink. Hefe's are that way.
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Nice, this will be my first All Grain recipe. My only difference will be the fermentation temp will be closer to 73F, but it is a steady temp. Off to place an order for supplies.
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08-28-2008, 05:25 PM
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#87
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Senior Member
Join Date: Dec 2007
Posts: 742
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I'm a big fan of Franziskaner and the dunkel. Is there some type of easy substitution in ingredients that would make this recipe close to franziskaner dunkel? I'd love to try it if there is.
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08-30-2008, 11:31 AM
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#88
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Senior Member
Join Date: May 2007
Location: Panama City, FL
Posts: 962
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what temperture do you serve this beer at?
__________________
Primary: Empty
Bottled: Janet's Brown, Session Dry Stout, Yellow Fly Cream Ale
Gallons Brewed In 2011-40
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08-30-2008, 01:27 PM
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#89
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Moderator
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,971
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Quote:
Originally Posted by nyer
I'm a big fan of Franziskaner and the dunkel. Is there some type of easy substitution in ingredients that would make this recipe close to franziskaner dunkel? I'd love to try it if there is.
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Add about 8 ounces of Crystal 40L or 60L to the grain bill.
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08-30-2008, 01:45 PM
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#90
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Moderator
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,971
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Quote:
Originally Posted by JBrady
what temperture do you serve this beer at?
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My kegerator is set to about 39 degrees. I like mine cold.
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