Home Brew Forums > Home Brewing Beer > General Beer Discussion > Would like feedback as much as possible
Reply
 
Thread Tools
Old 05-27-2009, 04:34 PM   #1
TomInMaine
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Posts: 112
Likes Given: 1

Default Would like feedback as much as possible

Hello I am thinking of brewing an extract with specialty grain, not ready to go all grain or mashing yet. this is what I have in Mind please let me know what you all think. Thanks.

3.3lbs amber liquid extract
3.3lbs wheat liquid extract
8 oz caramel Vienna (grain/malt)
4 oz chocolate (grain/malt)
1oz Hallertau 3.3% aa 60 min boil
1oz Hersbrucker 2.5% aa last 15 min
Wyeast 3068 Welhenstephen Weizen.

Lest me know what you think I am very open to suggestion. and the boil size I dont think My pot can do a full 5 and anything more then 3 gal is to much for my stove. thanks for all the input Tom.



Reason: Add more info I forgot
TomInMaine is offline
 
Reply With Quote
Old 05-27-2009, 04:37 PM   #2
TomInMaine
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Posts: 112
Likes Given: 1

Default

Also I used Brewmasters warehouse Brew Builder and everything is go for style of Dunkleweizen.


TomInMaine is offline
 
Reply With Quote
Old 05-27-2009, 04:52 PM   #3
jamesnsw
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: , Indiana
Posts: 862
Liked 7 Times on 3 Posts
Likes Given: 2

Default

Looks good to me. It's on the dark and bitter end of the style, but still within the guidelines.
__________________
Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
What to Brew for iOS (free)
jamesnsw is offline
 
Reply With Quote
Old 05-27-2009, 09:29 PM   #4
WorryWort
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Vancouver, BC
Posts: 741
Liked 3 Times on 3 Posts

Default

That will make a fine beer.

(i personally would sub in carafa special II for the chocolate because it's huskless and less bitter/roasty, but if you can't get it immediately i wouldn't sweat it)
__________________
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(

WorryWort is offline
 
Reply With Quote
Old 05-27-2009, 09:40 PM   #5
WorryWort
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Vancouver, BC
Posts: 741
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by TomInMaine View Post
and the boil size I dont think My pot can do a full 5 and anything more then 3 gal is to much for my stove. thanks for all the input Tom.
Forget to respond to this. When I did extract I couldn't boil 5 gallons either, on account of not having a big enough pot.

However, I would make what wort I could, about 3 gallons, and then top up with two gallons or so of water. I never had santitaion problems and my water is pretty clean in Vancouver BC. If your worried, you could always boil extra ahead of time, chill it, and put it into the fermentor the day before, then add the wort on top later. You just need to know what volume you need AHEAD of time, as opposed to after the fact. This will affect hop utilization to some extent, but I wouldn't stress about that. I made some nice beers this way.

It's not much extra work for an extra 2 gallons of beer either!!! Which is very rewarding!
__________________
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(
WorryWort is offline
 
Reply With Quote
Old 05-27-2009, 09:41 PM   #6
beerkrump
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Triune, TN
Posts: 2,124
Liked 13 Times on 13 Posts

Default

Quote:
Originally Posted by noeldundas View Post
That will make a fine wort, but it you want it to be a fine beer you'll need to ensure you are fermenting it cold like a lager, right? Sometimes people overlook that part, that's all.
The yeast he's using ferments at ale temps, 64-75 F.

Don't worry about lagering. It looks to be a hearty Dunkelweiss.

Why the amber LME? Just use your specialty grains for your color and flavor, use a light LME for your bulk, and you'll be happier with the results.
beerkrump is offline
 
Reply With Quote
Old 05-27-2009, 10:18 PM   #7
WorryWort
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Vancouver, BC
Posts: 741
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by beerkrump View Post
The yeast he's using ferments at ale temps, 64-75 F.

Don't worry about lagering. It looks to be a hearty Dunkelweiss.

Why the amber LME? Just use your specialty grains for your color and flavor, use a light LME for your bulk, and you'll be happier with the results.
Oops I wasn't paying enough attention. That's what i get for being a smart ass.

I saw Weihenstephen, but the Wiezen part didn't register.

Carry on....
__________________
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(
WorryWort is offline
 
Reply With Quote
Old 05-27-2009, 10:20 PM   #8
Arkador
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Fort Worth, TX
Posts: 1,724
Liked 15 Times on 14 Posts
Likes Given: 10

Default

sounds good! I'll make it if you say it turned out well!
Arkador is offline
 
Reply With Quote
Old 05-28-2009, 12:41 AM   #9
TomInMaine
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Posts: 112
Likes Given: 1

Default

Thanks for the input I will take everything into account and will post results let me know of there are more ideas
TomInMaine is offline
 
Reply With Quote
Old 05-28-2009, 01:37 PM   #10
beerkrump
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Triune, TN
Posts: 2,124
Liked 13 Times on 13 Posts

Default

Since you have kettle limitations (boil challenged?), you may want to hold off on adding all of the LME at the beginning of your boil. By waiting until the last 15 minutes to add the rest of LME, you will get better isomerization of the AAs in your bittering hops. I know it's not super important in a weiss, but most of the time IBU's are calculated under the assumption that a full boil is being done.


beerkrump is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Name Feedback zachary_dc Label Display & Discussion 3 02-21-2008 12:12 PM
Feedback Please bikegeek Label Display & Discussion 5 12-23-2007 06:09 PM
feedback for IPA Hercules Rockefeller Recipes/Ingredients 1 05-25-2007 04:18 PM
Looking for feedback sAvAgE Equipment/Sanitation 8 02-06-2007 12:53 AM
First AG feedback texasgeorge All Grain & Partial Mash Brewing 3 11-25-2006 09:22 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS