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Old 04-08-2012, 01:12 PM   #51
Blackmuse
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Mar 2012
Milton Mills, New Hampshire
Posts: 105

Been following this beer for some time now... I decided to make my own. Here's what I did last night for a recipe (note: mine is not a wheat beer as I had a bit of Munich malt left over that I wanted to get rid of and some Hallertauer hops too).

5 Gal batch - 45 minute, 3 gallon boil

1/2 lb carapils steeped for 30 minutes @ 164-166 degrees
- 45 minute mark added 1 lb Extra Light dry malt (Muntons) and 1 oz Cascade hops
- 25 Minute mark added 2.3 lbs Briess Liquid Munich Mark
- 10 Minute mark added 1 lb Extra Light dry malt (Muntons) and .5 oz crushed coriander seeds
- 4 minute mark .3 oz Hallertauer hops
- Flame out 8 oz of Tulepo Honey
- Pitched Muntons Premium Gold @ 66 degrees (LHBS only had Muntons yeast on hand)

OG was 1.040

This was a 45 minute boil because it is all extract and I am trying to avoid the 1.020 FG curse! Just something new. I plan on letting it primary for 2 weeks and then sit on 2 lbs of Cucumbers for about 4 or 5 days. I want the cucumber to be a light note in the background instead of right up front. My IBU was right around 21.5 - too high? I'm looking at 3.54% ABV.

Any thoughts? Should I have done anything different? Should I not bother with the cucumbers since it isn't a wheat beer? This is only my 4th brew so any feedback would be great! The wort smelled delicious!



 
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Old 04-09-2012, 12:13 AM   #52
sweetcell
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Jan 2012
Rockville, MD
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Quote:
Originally Posted by Blackmuse View Post
Should I have done anything different?
nope. rock on. sounds like a wonderful summer beer to have on hand. let us know how it turns out!


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What hops should I grow? Looking for cheap honey?

Drinking: Mandarina IPA, Ardennes BDSA, apricot golden sour
Carbing: Citra DIPA, 3724 saison, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), sour cherry mead, acerglyn, and a few other sours...

 
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Old 04-09-2012, 01:53 AM   #53
VanHorneDog
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Jul 2010
San Diego, CA
Posts: 79
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The Lost Abbey/Port Brewing did a cucumber beer, it was amazing.

Nice to get some information because i was planning on doing a session cucumber wheat.

 
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Old 04-15-2012, 09:32 PM   #54
GrizBrew
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Dec 2011
Missoula, Montana
Posts: 119
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Racked off the cukes and into the keg today. As predicted, the Cucumbers are a little more in the front now. The Citra is still strong, but in a very good way. It should be great after carbonation. Next time I will likely pull them after only a week. I think the saison and citra character is a little nicer up front. All in all, pretty dang good though!!
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Old 04-15-2012, 10:24 PM   #55
malt_man
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Apr 2012
Posts: 10

What's the campden tablet for, and how are you using it exactly?

 
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Old 04-20-2012, 05:53 PM   #56
GryphonBrew
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Mar 2011
Auburn Hills, MI
Posts: 219
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When I do a watermelon wheat I run the melon through my juicer and just add the juice. Any reason this wouldn't work with the cucumbers too?
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<------------------- On Tap ------------------->
1. Joe Mudd Porter ~ 5.6%
2. Crochety Striped Rooster ESB ~ 6.7%
3. Watermelon Wheat ~ 6.9%
4. In Finem Mundi (Golden Belgian Triple) ~ 11.2%
5. Black Wheat ~ 4.9%
6. Sparkling Apfelwein ~ 8.5%
7. Scottish Heather Honey Ale ~ 9.3%
8. Double Chocolate Stout (aged 2 years... forgot about it) ~ 5.4%
9. Unholy Helles Maibock ~ 6.66%
10. Effin' Heavy ~ 18.7%
11. Hughheffenerweizen ~ 5.2%

 
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Old 04-20-2012, 06:10 PM   #57
GrizBrew
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Dec 2011
Missoula, Montana
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Quote:
Originally Posted by GryphonBrew View Post
When I do a watermelon wheat I run the melon through my juicer and just add the juice. Any reason this wouldn't work with the cucumbers too?
I don't see why not
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Old 04-20-2012, 06:23 PM   #58
GryphonBrew
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Mar 2011
Auburn Hills, MI
Posts: 219
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Quote:
Originally Posted by GrizBrew

I don't see why not

Outstanding. Going to brew this for sure.
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<------------------- On Tap ------------------->
1. Joe Mudd Porter ~ 5.6%
2. Crochety Striped Rooster ESB ~ 6.7%
3. Watermelon Wheat ~ 6.9%
4. In Finem Mundi (Golden Belgian Triple) ~ 11.2%
5. Black Wheat ~ 4.9%
6. Sparkling Apfelwein ~ 8.5%
7. Scottish Heather Honey Ale ~ 9.3%
8. Double Chocolate Stout (aged 2 years... forgot about it) ~ 5.4%
9. Unholy Helles Maibock ~ 6.66%
10. Effin' Heavy ~ 18.7%
11. Hughheffenerweizen ~ 5.2%

 
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Old 05-28-2013, 07:13 PM   #59
TBaGZ
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Jan 2012
Estero, FL
Posts: 551
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There is a discussion in my homebrew club going on about doing cucumber beers. One guy seems to think:

"if you try adding just cucumber the yeast will eat at it strongly and leave you with a cabbage taste so to battle the yeast from doing that you use sacrificial fruits like red apples or pears and your yeast will eat that first and leave you with a refreshing cucumber zest"

Has anyone had any issues with the yeast fermenting out the cucumber taste, or problems bottle conditioning it?
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Old 06-30-2013, 05:37 PM   #60
bovineblitz
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Mar 2010
Binghamton, NY
Posts: 2,420
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Quote:
Originally Posted by TBaGZ View Post
There is a discussion in my homebrew club going on about doing cucumber beers. One guy seems to think:

"if you try adding just cucumber the yeast will eat at it strongly and leave you with a cabbage taste so to battle the yeast from doing that you use sacrificial fruits like red apples or pears and your yeast will eat that first and leave you with a refreshing cucumber zest"

Has anyone had any issues with the yeast fermenting out the cucumber taste, or problems bottle conditioning it?
That doesn't even make sense.



 
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