I committed the worse sin... - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > I committed the worse sin...

Reply
 
Thread Tools
Old 09-01-2011, 03:47 AM   #11
toestothesun
Recipes 
 
Apr 2011
Posts: 139
Liked 2 Times on 1 Posts


Here's the recipe I used

Recipe Type: Extract
Yeast: US-05
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.009
IBU: 29.2
Boiling Time (Minutes): 60
Color: 5
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Awesome beer for the warmer months

This is an American Wheat Ale that I love. It resembles a hefe-weizen, but it tastes nothing like one. It's easy-drinking, with an evident sweetness from the honey and honey malt. The hops, especially the late addition Centennials, balances out the sweetness and gives it a nice subtle aroma. I brew this in the Spring typically, but it can easily be a refreshing summer beer.

Fermentables
6lbs Wheat LME
1lb Orange Blossom Honey
.5lb Honey Malt

Hops
.75oz Mt. Hood (6 AAU) @ 60 min
.75oz Mt. Hood (6 AAU) @ 20 min
1oz Centennial @ 1 min

Yeast
US-05

Add half the extract at the beginning of the boil, then add the remaining in the final 10-15 minutes. This will increase the bitterness a little bit while also keeping the beer lighter. If you want the beer to be cloudy, take a cup of regular wheat flour and add it to some water to create a slurry. Add the slurry to the boil with around 15-20 minutes left. Add the honey with about 3 minutes left in the boil.

You can easily sub the Centennials with Amarillos or possibly even Cascades.

This is one of my favorite beers.

 
Reply With Quote
Old 09-01-2011, 03:51 AM   #12
IrishBrewer74
 
IrishBrewer74's Avatar
Recipes 
 
May 2011
New Berlin, WI
Posts: 223
Liked 9 Times on 8 Posts


Like stated above... Take a few hydrometer readings over a few days. That's the only way to tell when fermentation is done. How long can depend on too many variables, but the numbers will stay the same when it's reached FG.

Sent from my iPad using HB Talk

 
Reply With Quote
Old 09-01-2011, 03:51 AM   #13
toestothesun
Recipes 
 
Apr 2011
Posts: 139
Liked 2 Times on 1 Posts


Also, this is going to completely sound like a noob question but I do not rely upon the potential alcohol volume scale on the hydrometer to determine my ABV?

 
Reply With Quote
Old 09-01-2011, 04:03 AM   #14
IrishBrewer74
 
IrishBrewer74's Avatar
Recipes 
 
May 2011
New Berlin, WI
Posts: 223
Liked 9 Times on 8 Posts


That's more of a rough estimate assuming everything fully ferments out. If you search the forums or online you can find calculators where you plug in your original gravity and final gravity and it'll tell you your alcohol content. There is a math equation that will tell you how much alcohol you have: starting gravity minus final gravity divided by .0074

So 1.052-1.014= .038. .038/.0074=5.13% if your gravity is finished right now as is.

Sent from my iPad using HB Talk

 
Reply With Quote
Old 09-01-2011, 04:04 AM   #15
step
 
step's Avatar
Recipes 
 
Dec 2009
Hood River, Oregon
Posts: 427
Liked 18 Times on 16 Posts


Quote:
Originally Posted by toestothesun View Post
Also, this is going to completely sound like a noob question but I do not rely upon the potential alcohol volume scale on the hydrometer to determine my ABV?
You could but you need to look at the initial potential alcohol and then subtract the final potential alcohol to get a figure

 
Reply With Quote
Old 09-01-2011, 04:06 AM   #16
toestothesun
Recipes 
 
Apr 2011
Posts: 139
Liked 2 Times on 1 Posts


Thanks guys

 
Reply With Quote
Old 09-01-2011, 02:00 PM   #17
pjj2ba
Look under the recliner
HBT_LIFETIMESUPPORTER.png
 
pjj2ba's Avatar
Recipes 
 
Jul 2006
State College, Pennsylvania
Posts: 3,379
Liked 206 Times on 167 Posts


The only "damage" you could do by transferring early is there will be more yeast to settle out and the beer might not be as clear. There should be plenty of yeast in suspension. They are the ones doing the bulk of the "work" anyway. Those that have settled out don't do much.

The big danger is bottling too early as that can result in bottle bombs.
__________________
On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Secondary:
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
Recently kicked : (
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Beer getting worse over time! LeverTime Beginners Beer Brewing Forum 5 08-03-2011 05:59 AM
Should I expect the worse? tnbrewer371 Beginners Beer Brewing Forum 8 11-05-2010 03:58 PM
Wow, I don't think this batch could have gone worse... jajabee Beginners Beer Brewing Forum 12 04-26-2009 11:24 PM
Can a beer get worse over time? mev Beginners Beer Brewing Forum 10 02-15-2009 12:08 AM
Beer gets worse in cold? Mirage Beginners Beer Brewing Forum 17 10-30-2008 01:40 AM


Forum Jump