Why not read through all of the pages? I do and pick up plenty of nice tips. Of course as I read through, I keep notepad open to cut and paste when I find relevant. 29 pages read. Will be brewing this in a few months.Sorry if this was already asked, but damned if I go through 27 pages of replies!
Everything else was as BierMuncher's recipe/method.
Best beer I have made to date, in my opinion!
Thanks BierMuncher and all of the other posters in this thread, I relied heavily on your opinions and thoughts/methods for my recipe!
Ryan M.
agentEhrman said:Has anyone tried brewing this with US-05 by chance? I'm kind of stuck on dry yeast for my own reasons, and I'm looking for a good alternative to the two liquid recommendations. I brewed this once already with WB-06, and it turned out just fine but I definately felt like it was more heffe-ish than it should be. I may try to brew this with 05 tomorrow, so any input is greatly appreciated!
Tall_Yotie said:Alright, going to brew this is weekend. Question about your OG:
From my software, at 5.2gallons, the OG should be 1.048 and not 1.038 @75% efficiency. Is this a typo on your part?
38ppg for Pale Malt, 36ppg for Flaked Wheat. Am I to assume this lower FG is because flaked wheat tends towards a lower efficiency?
My main question is if that 1.038 is really my target OG and I should water down the brew if I get better than that, as I want it to be a lower ABV beer as the recipe seems to dictate.
This should be a good base:
3.00 lb Extra Light Dry Extract (3.0 SRM)
1.00 lb Wheat Dry Extract (8.0 SRM)
2.00 lb Wheat, Flaked (1.6 SRM)
1.49 oz Goldings, East Kent [5.00%] (60 min)
0.75 oz Coriander Seed (Boil 10.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 10.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast #3944 or White Labs WLP400) Definitely want a Belgian Wit yeast though.
Mash your flaked wheat at 155 degrees for 60-75 minutes (the longer will up the efficiency and ABV%)
Strain the wheat grains out and bring wort to boil, add extracts and you know the rest...
I saw this asked a few times with no answer. Not sure if it belongs somewhere else, but I want to try this recipe out but have never done a PM before. With only 2lb of grain (I'm only counting the wheat, but maybe I should also count the DME???), how do i determine how much strike water to use? Does it follow the 1.5 qt / 1 lb rule? That would only be 3 qts (.75 gal). Once I've done that, how much water should I use to sparge? I've read 2 times the initial mash, so that would be 1.5 gal. for a total of 2.25 (not counting boil off). Ultimately, what volume should my wort be?
Should I mash with .75 gal strike water, sparge with 1.5 gal, and then combine the two, boil, add DME, and then top off to OG in the fermenter? Or should I be shooting for a minimum volume of wort for the boil? Or something else altogether?
Thanks!
Craigvu said:Ok I promise I've searched and can't find the answer, but how do you crush or prepare the coriander? I got whole seeds from my lhbs.
rickyhoel said:I just put them in a plastic bag and hit them with a small hammer.
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