Whats Your Latest Favorite Ingredient?

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Brewsmith

Home brewing moogerfooger
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For me it would have to be using dark crystal grains, Crystal 120 and 150. For a while the darkest I'd used was 60 and all of my pale brews were coming out the same color. I've used some 120 or 150 in several of my latest brews now, the amber, old ale, brown, porter and red, and I like the results.
 
I would have to go with munich for a grain.
And ph 5.2 for misc. No messing around or worrying about tannins or efficiency.
 
White Labs WLP002 English Ale yeast - very flocculant, so it almost acts like a fining agent all by itself. Seems to ferment pretty cleanly, not many esters/flavors, and leaves my beer REALLY clear.
 
Yuri_Rage said:
White Labs WLP002 English Ale yeast - very flocculant, so it almost acts like a fining agent all by itself. Seems to ferment pretty cleanly, not many esters/flavors, and leaves my beer REALLY clear.
Have you ever had a problem with low attenuation with the WLP002? I've had 2 brews finish at 1.020 using it. You are correct though. Extremely clear beers when finished.
 
RichBrewer said:
Have you ever had a problem with low attenuation with the WLP002? I've had 2 brews finish at 1.020 using it. You are correct though. Extremely clear beers when finished.

I did an oatmeal stout not that long ago with the WPL002 and got the same thing, it quit at 1.020 and nothing I did would make that bastard finish up. That was 63% attenuation which is the stated 'low' for that yeast.
 
Liquid Yeasts. I don't have an LHBS, and I didn't trust yeasts in the mail during this scorching summer, but now that it's gotten cold...I've been goin' crazy with all the strains I have access to. The smell of bananas in my fermentation room during the ferment of my wheat doppelbock was so great...
 
Evan! said:
Liquid Yeasts. I don't have an LHBS, and I didn't trust yeasts in the mail during this scorching summer, but now that it's gotten cold...I've been goin' crazy with all the strains I have access to. The smell of bananas in my fermentation room during the ferment of my wheat doppelbock was so great...


Hey, what's your recipe for the wheat doppelbock or "wesizenbock"?

Formulating one now, I'd like to compare.
 
Marris Otter Malt. I dont know where I was on this one, but I just "discovered" it for my IPA thats in primary now. That stuff tasted great right out of the barrel at the LHBS.

- magno
 
Dennys Fine Consumptibles said:
Hey, what's your recipe for the wheat doppelbock or "wesizenbock"?

Formulating one now, I'd like to compare.

Sure. Not completely sure about this, because it's still in secondary, but when I racked it, I tasted it, and I didn't perceive the smokiness I was looking for. Folks on here told me that half an ounce of peated malt is enough to make it taste like a chimney, so I was very timid with it. Next time, I'm going to put in at least an ounce, maybe more. But yeah, this should be an awesome brew. I can't wait!

Smoked Doppeldunkelweizen

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

05-C Bock, Doppelbock

Min OG: 1.072 Max OG: 1.120
Min IBU: 16 Max IBU: 31
Min Clr: 6 Max Clr: 25 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.85
Anticipated OG: 1.083 Plato: 19.98
Anticipated SRM: 22.4
Anticipated IBU: 31.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.070 SG 17.16 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
1.1 0.13 lbs. Malto Dextrin North America 1.030 0
16.9 2.00 lbs. Red Wheat Malt Germany 1.039 8
0.5 0.06 lbs. Scottish Peated Malt 1.038 5
3.5 0.42 lbs. Chocolate Wheat America 1.030 450
4.2 0.50 lbs. Flaked Soft White Wheat America 1.034 2
33.8 4.00 lbs. Briess LME- Weizen America 1.035 4
6.3 0.75 lbs. Briess DME- Weizen America 1.046 8
25.3 3.00 lbs. Generic LME - Munich North America 1.036 8
8.4 1.00 lbs. Generic DME - Light Generic 1.046 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Northern Brewer Pellet 6.50 20.6 60 min.
0.50 oz. Tettnanger Pellet 4.00 7.6 45 min.
0.50 oz. Tettnanger Pellet 4.00 1.4 2 min.
0.50 oz. Mt. Hood Pellet 4.20 1.5 2 min.


Yeast
-----

WYeast 3333 German Wheat
 
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