HBT 2015 Big Giveaway - Winners Drawn - 24 Hours to Claim!

Huge Supporting Membership Discounts - 20% Off - Ends Today!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > What did I make?
Reply
 
Thread Tools
Old 05-28-2010, 02:53 AM   #1
erock2112
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Chapel Hill, NC
Posts: 318
Liked 3 Times on 3 Posts
Likes Given: 1

Default What did I make?

So, my buddy wanted me to brew him a belgian wit for his birthday. I, being a bit stubborn and not wanting so much to conform to that style, decided I'd make one at a much higher gravity than is typical and leave out the coriander, orange, etc. (They can stick an orange slice in the glass if they want!) I also chose to use a belgian yeast. Here's my recipe:

6 Gallons, OG 1.070, FG 1.012

7 lb 2-row
6 lb White Wheat
1 lb Red Wheat
1 lb Flaked Oats
1 lb Gambrinus Honey Malt

.5 oz Magnum (12.1 AA) @ 60
.5 oz Willamette (5 AA) @ 60

Wyeast Trappist Ale

I did my first double decoction (which, by the way, was a heck of a lot of fun) - protein rest at 130, sacc rest at 154, mashout 170

3-week primary, beginning in the mid 60's and rising to the mid 70's after a few days. I'm just tasting it out of primary and I'm wondering what I've got here. It tastes a great deal more like a belgian strong or something than a wit, which is fine with me. I'm a little surprised at how little wheat I seem to taste, and the beer is close to crystal clear (no whirlfloc, fairly weak boil...). I also don't seem to really taste the honey malt - the yeast character sort of takes over everything (too-high ferm temps, or maybe I should've expected it from this yeast). The alcohol is pretty apparent, which is probably also due to ferm temp, in addition to the fact that it's pretty dry and 7.6% ABV. It's just been kegged, so I know it's not done changing yet. I'm curious to hear your thoughts on the recipe.
erock2112 is offline
 
Reply With Quote
Old 05-28-2010, 04:26 AM   #2
storunner13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Minneapolis, Minnesota
Posts: 527
Liked 6 Times on 6 Posts

Default

BJCP has a category for "Belgian specialty beers" so you might put it in there even though the hops aren't traditional Belgian varieties. I'd call it a Belgian Strong Wheat, perhaps.
storunner13 is offline
 
Reply With Quote
Old 05-28-2010, 01:59 PM   #3
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,118
Liked 123 Times on 119 Posts
Likes Given: 3

Default

It's a little low on OG for it, but maybe a wheatwine.
dcp27 is offline
 
Reply With Quote
Old 05-28-2010, 02:41 PM   #4
ksbrain
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: Mystic, CT
Posts: 1,018
Liked 11 Times on 11 Posts
Likes Given: 2

Default

Trippel Lite?
ksbrain is offline
 
Reply With Quote
Old 07-03-2010, 03:07 AM   #5
Zul'jin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: South of most States
Posts: 664
Liked 15 Times on 8 Posts

Default

3 pounds extra light DME
2 gallons apple juice (heated but not boiled. used to dissolve the DME)
1/2 gallon cranberry/concord grape juice
1/2 gallon strawberry/mixed fruit juice
1/2 gallon grape/pomegranate juice
1/2 gallon cranberry/pomegranate juice
A few glugs of lemon juice
Safale US 05 yeast
4 pureed bananas (into secondary)

Well carbed and tart.

What-is-it? whatisit?
__________________
Drunking: All kinds of stuff.
Zul'jin is offline
 
Reply With Quote
Old 07-03-2010, 04:51 AM   #6
oldschool
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: southern IN
Posts: 738
Liked 5 Times on 5 Posts
Likes Given: 1

Default

I dunno but it sound effin awesome! And even top it off with a decotion at that
oldschool is offline
 
Reply With Quote
Old 07-03-2010, 01:34 PM   #7
erock2112
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Chapel Hill, NC
Posts: 318
Liked 3 Times on 3 Posts
Likes Given: 1

Default

So after a few weeks in the keg, the hot alcohol has calmed down a bit. There's a lot of banana, which hasn't mellowed out much. This one is only ok. If I brew it again, I'll probably use a different yeast, and watch the ferm temperatures more closely.
erock2112 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What to make with all this??? Help!!! lucasszy Extract Brewing 8 06-13-2009 09:00 PM
What should I make? armorshell Mead Forum 1 01-24-2009 04:46 PM
what should i make now cherry300zx Recipes/Ingredients 9 02-29-2008 01:30 PM
I want to make a DVD Kayos General Chit Chat 2 10-12-2007 11:20 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS