Amount Name Form Alpha IBU Boil Time
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32.00 g. Hallertau Hersbrucker Whole 4.75 16.0 60 min.
3638 Bavarian Wheat Yeast. Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloviness. Flocculation - low; apparent attenuation 70-76% (64-75º F, 18-24° C)
(Mods, slap me down if this ain't legal)
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I'm like a chocoholic, but for booze.
Baron...how do you think this would be with the American wheat yeast strain? I'm not a huge fan of the big time banana clove thing....but I really want to do this!
__________________ On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark Primary: Lake Walk Pale Ale Secondary: Summit IPA Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat Planning: Gone But Not Forgotten:
Sorry, dude, I missed this. I have found that I like 68-70F for the 3068...much above that and it get banana-y. It also seems to be a pretty strong fermenter and primary fermentations of 10 days aren't unusual in my experience.
I should note that my recipe says 3638...I'm not sure why, I used 3068. But pertinent input, Vermicious!
Baron...how do you think this would be with the American wheat yeast strain? I'm not a huge fan of the big time banana clove thing....but I really want to do this!
I've used the American wheat yeast twice and honestly it's not very...characteristic of wheats (Hefeweizens, anyway). I think it would be an interesting experiment and I'd like to sample the result, but I guess it won't compare to Aventinus. You'll have an amberish, lightly hopped, high abv ale, though.
I discovered a few bottles of this recipe that I hid from myself while we were cleaning out our closet last week...I bring a few to Walker's. I'm not really sure as to the condition of them, but they should be decent.
Brewing this next. Did you use rice hulls with all of that wheat?
Question on the color--is this based on Aventinus sort of? It looks light.
__________________ On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark Primary: Lake Walk Pale Ale Secondary: Summit IPA Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat Planning: Gone But Not Forgotten:
Yeah, I used an entire pound of rice hulls. The color was pretty damn close to Aventinus...I did decoct it, so I'm not sure if that darkened it up a bit. I don't think Aventinus is past about 13 SRM, though.
Yeah, I used an entire pound of rice hulls. The color was pretty damn close to Aventinus...I did decoct it, so I'm not sure if that darkened it up a bit. I don't think Aventinus is past about 13 SRM, though.
Ok, good to know. What I think I will do is add a handful of Carafa at sparge to darken it slightly. Right now this is the color of an amber....
I bought a bottle of Aventinus tonight for research purposes, I'll compare them.
Thanks Baron!
__________________ On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark Primary: Lake Walk Pale Ale Secondary: Summit IPA Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat Planning: Gone But Not Forgotten:
Ok, good to know. What I think I will do is add a handful of Carafa at sparge to darken it slightly. Right now this is the color of an amber....
You know, this brings up one of my pet peeves with Munich malt. You'll see mine is 8L in the recipe, but many recipes just say Munich. Great. 6L? 8L? 20L? PITA. It can affect color & flavor.
I'm currently restraining myself to Weyermann for Munich which means I (5.1-6.9) or II (8.1 - 9.9) for light or dark, respectively.
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