brewing this on monday. read all 36 pages, and the piece of paper i printed with the recipe on page 1 doesn't look like the same page. made lots of notes. should turn out well. sticking to the original biermuncher recipe.
cheers
cheers
tre9er said:It's a great recipe. I do recommend you watch volumes as wheat absorbs more water for me and also consider rice-hulls if you're going all-grain.
It's a great recipe. I do recommend you watch volumes as wheat absorbs more water for me and also consider rice-hulls if you're going all-grain.
pascott6 said:Just made my 4 batch of this. I can't keep the keg full, this is a great beer & simple.
Made my third batch last week. You are right about both!
Warrior said:I just kegged this two days ago. It is a very good recipe only I might try a little more corriander next time. I used 4 ozs in a 23 gal batch. Might try 6 ozs next time.
First time I followed the recipe exactly. The other times I've upped the coriander and orange zest. I like a little more spice in mine. 23 gal batch, eh? Jealous you have the equipment required to make that
One trick I found for coriander is to take the seeds and toast them in a frying pan (no oil or anything). Then crush them with a hammer in a ziploc bag.
First time I followed the recipe exactly. The other times I've upped the coriander and orange zest. I like a little more spice in mine. 23 gal batch, eh? Jealous you have the equipment required to make that
One trick I found for coriander is to take the seeds and toast them in a frying pan (no oil or anything). Then crush them with a hammer in a ziploc bag.
jefro said:I brewed this weekend according to BierMuncher's recipe, mostly. My family wants to call it "Blue Moose".
2lb wheat flakes, mashed 75 minutes at 155
60min boil:
3lb light DME
1lb wheat DME
1oz Golding Kent
last 15 mins:
1oz crushed fresh coriander seeds
1oz bitter orange (from health food store)
yeast: Belgian witbier liquid
OG: 1.36
What went well: wheat was very easy to work with. I mashed it in 2 gallons, then sparged through a colander with another 1.5 gallons at 160 degrees, and got about 8 points with it. Then added the DME and hops, boiled for an hour, and ended up
What confused me: the low OG, but I'm not going to worry. It took a long time to bring it down to pitchable temp - I got it to 90 with ice water in the sink, then added it to 2 gallons of cold water in the primary, but then it sat at about 85 for hours. I put the lid on it, so I am fairly confident it was not injured by the experience. Also, there was very little orange in the initial smell or flavor. I may toss in some fresh zest in a few days.
What's still confusing me: the yeast seemed quite lively when I opened the bottle, but thus far hasn't done a whole lot after 13 hrs, despite pitching it at 78. I know, don't worry (and I won't until tomorrow). I do have a packet of safale 05 in case I need to repitch.
What I won't do again: bottle my 1st batch at the same time as trying to keep an eye on the boil, while also making fresh ciabatta rolls.
More on the situation as it develops
Jefro
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primary: Blue Moose (Belgian-like substance)
secondary: empty
bottled yesterday: Pullman Porter (aka Take My Bag Porter kit from SF Brewcraft, plus the mistakes I made brewing it)
jefro said:letmeholleratya: AH, I see, thanks - that didn't occur to me. Will put it in at flameout on the next batch.
brew2enjoy: holy cow that's fast! I did mine on Sunday and it is still bubbling. (At 64 degrees, though.) What does amarillo taste like?
I brewed this about 2 to 3 weeks ago and when I went to bottle it the F.G. read 1.020, so a stuck fermentation im guessing. I overshot the O.G. a little bit with a reading of 1.042. I fermented at 68-70. I'm thinking the added gravity may have been too much for the yeast to handle. So can I re-pitch with nottingham? Or should I re-pitch with the original belgian wit yeast? Thanks
I just took a hydro sample after 1 week and I was only down to 1.018. I made a starter and also pumped some oxygen into the wort right before pitching so I thought it would've been close to 1.007 - 1.010 by now. But I did read that this strain can take 2-3 weeks to finish and that some people have said to stir the wort every 2-3 days to wake the yeast up and finish the job. So I shook my bucket a little yesterday to mix it up and last night my airlock definitely had some more activity going on. I'll check again in another week and see where the SG is at. Here is a link to some of the reviews/comments on the WLP400 strain:
http://www.whitelabs.com/beer/strains_wlp400.html
I have bairds maris otter and cm 2 row which would be best to use or should I buy the Pale malt crisp? Also how many lbs of rice hulls would you reccomend? What's everyone using as far as water to grain ratios for the mash? I usually use 1.25 quarts per pound of grain. Thanks all
BierMuncher said:Use your basic 2-row. Don't measure out rice hulls in pounds so much. A ten pound sack is the size of 55 sack of barley. I usually use one full (decent sized) sauce pan for every five gallons.Your water / grain ratio looks fine.
lud said:Flour?
milldoggy said:Adds that cloudy haze you get in a hoooooooooogarden
Sippin37 said:Well brewed this up yesterday but ran out of propane with about 5-10 minutes left. To make matters worse, the gas station also ran out of propane. So I threw the orange and coriander in, stirred it up for about 5 minutes and then started to chill the wort down. Hope it still has enough orange/coriander character to it.
Reporting back - I think I failed. My batch is tart (almost sour), and has a taste that is distinctly not Blue Moon. It may be the phenolic taste of Hoegarden, but I have never tasted one, so don't know.
Points to consider:
- I didn't use oats. I should have read this entire thread before jumping in!
- I had a heck of a time cooling it off (large volume & no wort chiller) and pitched at 80 after several hours in an ice water bath.
- I boiled away my aromatics by adding them too soon. Orange and coriander should go in at flameout or very close to it.
- I used Belgian Witbier yeast. I think this may be the main source of the tartness/aroma. It also tasted very yeasty even after 3 weeks in the fermenter.
- I bottled too soon (3 weeks) - should have used a secondary and aged it for a while.
So.. will this beer improve, or should I just chuck it and keep experimenting? It ain't Blue Moon or anything near it, but it might be a nice Belgian for all I know. It tastes like paint to me, but for all I know that is how Belgian Witbier is supposed to taste. (Don't ask how I know what paint tastes like.)
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