GoBrewYourself
Member
So tonight I brewed up what will eventually be an Imperial Peach Wheat, with a bit of improv along the way.
Initially, it was supposed to be a 5 gallon batch, but one of the pots I used to boil water tipped (after it was cooled) and I lost about a gallon of water. I thought about replacing it with tap water, but I didn't want to risk it and decided to stay with the 4 gallons I had and see how it ended up. Here's what went in to it:
Steeped @155-160 F for 30 min in 2.5 gal. of water:
1 lb Crystal 15L
8.5 oz Acidulated Malt
4 oz Belgian Biscuit Malt (more on this later)
Sparged grain bag w/ 0.5 gal water @ 160 F
Then added:
6 lbs Bavarian Wheat Dry Extract
3 lbs Light LME
1 lb Organic Honey
Brought to a boil, then added:
2 oz Hallertauer pellets
Boiled for 60 min.
Final vol: 4.1 gal.
O.G.: 1.108
Pitched with a big active batch of WLP001 from a local brewery and one full 12 oz. bottle of Sierra Nevada Kellerweis. Fermentation was active less than 2 hours later.
I plan on letting this ferment for two weeks, then racking it on to about 12 lbs of pureed organic peaches and aging it for a few months before bottling.
I added the Belgian Biscuit not realizing that it needed to be properly mashed in order for it to do any good. (Hey man, this was only my 3rd beer!) Will it do anything at all with the way I used it?
I'm worried it might end up a bit sweet, or with too much alcohol. Any comments, advice, or thoughts?
Initially, it was supposed to be a 5 gallon batch, but one of the pots I used to boil water tipped (after it was cooled) and I lost about a gallon of water. I thought about replacing it with tap water, but I didn't want to risk it and decided to stay with the 4 gallons I had and see how it ended up. Here's what went in to it:
Steeped @155-160 F for 30 min in 2.5 gal. of water:
1 lb Crystal 15L
8.5 oz Acidulated Malt
4 oz Belgian Biscuit Malt (more on this later)
Sparged grain bag w/ 0.5 gal water @ 160 F
Then added:
6 lbs Bavarian Wheat Dry Extract
3 lbs Light LME
1 lb Organic Honey
Brought to a boil, then added:
2 oz Hallertauer pellets
Boiled for 60 min.
Final vol: 4.1 gal.
O.G.: 1.108
Pitched with a big active batch of WLP001 from a local brewery and one full 12 oz. bottle of Sierra Nevada Kellerweis. Fermentation was active less than 2 hours later.
I plan on letting this ferment for two weeks, then racking it on to about 12 lbs of pureed organic peaches and aging it for a few months before bottling.
I added the Belgian Biscuit not realizing that it needed to be properly mashed in order for it to do any good. (Hey man, this was only my 3rd beer!) Will it do anything at all with the way I used it?
I'm worried it might end up a bit sweet, or with too much alcohol. Any comments, advice, or thoughts?