Incredible! - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Incredible!

Reply
 
Thread Tools
Old 02-04-2012, 08:21 AM   #1
03rangerxlt
Recipes 
 
Jan 2012
marietta, ga
Posts: 56


Recipe:

Briess-Bavarian Wheat Liquid Extract 6lbs 8oz
Sazz Chech Pellets 1oz @ 60min
Danstar Munich (yeast)

OG - 1.044 - 1.052
FG - 1.010 - 1.014
IBU - 8-15
SRM - 2 - 8
ABV - 4.30 - 5.60

OG ended up being 1.060
Fermented for 8 days
FG ended up being 1.019
ABV of around 5.5%
Bottled and carbonated for 2 weeks

Kirk at Brew Master's Warehouse wasn't kidding when he said this was going to be the fastest recipe we could probably do but it was still going to be tight to get a batch done by the Super Bowl. Not bad for around three weeks for ingredients to lips.

AND IT TASTES GREAT!!!






Thanks for all of the great help and info here guys. We can't wait to try our next brew; most likely a cream ale for our wedding at the end of April.

 
Reply With Quote
Old 02-04-2012, 09:30 AM   #2
nanofreak
Recipes 
 
Mar 2010
Atlanta
Posts: 408
Liked 7 Times on 7 Posts


It is pretty amazing how quick you can get a wheat beer from kettle to glass.

 
Reply With Quote
Old 02-04-2012, 10:27 AM   #3
Wreck99
HBT_SUPPORTER.png
 
Wreck99's Avatar
Recipes 
 
Jan 2012
Warminster, PA
Posts: 601
Liked 19 Times on 14 Posts


What kind of grains did you steep? This sounds tasty and I was thinking of trying it out, but didn't see that step in here.
__________________
Wrecked Brewery - "Prepare to be WRECKED!"
http://www.facebook.com/WreckedBrewery
https://www.youtube.com/c/WreckedBrewery

"Beer, it's the best damn drink in the world." -Jack Nicholson

 
Reply With Quote
Old 02-04-2012, 05:08 PM   #4
03rangerxlt
Recipes 
 
Jan 2012
marietta, ga
Posts: 56

No grains, pretty simple recipe

 
Reply With Quote
Old 02-04-2012, 05:15 PM   #5
bad67z
HBT_SUPPORTER.png
 
bad67z's Avatar
Recipes 
 
Feb 2009
Columbus, Ohio
Posts: 1,878
Liked 110 Times on 77 Posts


Quote:
Originally Posted by nanofreak View Post
It is pretty amazing how quick you can get a wheat beer from kettle to glass.
I have done it in just under 3 weeks all grain and force carbing (1-2 days) in a keg, and just short of 4 weeks extract/steeping grains and bottle conditioning. They both turned out quite tasty for short turn around beers.

 
Reply With Quote
Old 02-04-2012, 05:49 PM   #6
BrewinHooligan
 
BrewinHooligan's Avatar
Recipes 
 
Dec 2011
Mesa, AZ
Posts: 5,117
Liked 1738 Times on 1162 Posts


I recently brewed a wheat beer that fermented 10 days and tried one after 10 days in the bottle and I was very surprised at how good it was. That was my 2nd batch and was a TON better than the first batch that had twice as much time in primary and conditioning. My temps during ferment on the 1st batch were way too high though.
__________________
No yeast, no beer. No beer, no civilization. Therefore, we really have yeast to thank for all our modern-day conveniences and tasty beer

*Member: The HBT Sweaty Fat Guys Cigar club

 
Reply With Quote
Old 02-04-2012, 05:54 PM   #7
tre9er
 
tre9er's Avatar
Recipes 
 
Jan 2012
Lincoln, NE
Posts: 4,369
Liked 242 Times on 197 Posts


I hear of quick fermentations for witbiers a lot but also read others keeping on yeast for weeks. I just brewed one and am wondering best practice. I know they are good young, but is it just preference?
__________________
_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

 
Reply With Quote
Old 02-04-2012, 06:02 PM   #8
singram
Recipes 
 
Oct 2011
Chicago, Illinois
Posts: 26
Liked 1 Times on 1 Posts


Yea, wheat just became my favorite beer! I had a couple bombers of my first partial mash(Thanks Deathbrewer!)last night after just 3 weeks in the primary, and 7 days conditioning. Absolutely amazing. A little on the cloudy side, but I guess thats typical for wheat(?) Deathbrewer calls it a dunkelweizen, but tastes identical to some hefs I've tried:

3 lbs wheat malt
2 lbs munich malt
1/4 lbs pale chocolate

3lbs wheat dry malt extract

1 oz Tettnanger 60min.
WLP 300

BIAB method, fermented at 61-65f

This recipe is a keeper.

 
Reply With Quote
Old 02-04-2012, 10:57 PM   #9
unionrdr
Heavyweight homebrewing author
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 38,912
Liked 3673 Times on 3157 Posts


Yeah,wheat beers should be misty. They seem to taste better that way. Mainly due to the low to medium flocculation yeast.
__________________
NEW books on amazon/Kindle! Check it out now...
Home Brewing- https://www.amazon.com/dp/B00PBAP6JO
Distopian Sci-Fi- https://www.amazon.com/dp/B00NTA0L6G
New! John Henry- https://www.amazon.com/dp/B01GBV3UXU

 
Reply With Quote
Old 02-05-2012, 12:14 AM   #10
jmprdood
 
jmprdood's Avatar
Recipes 
 
Nov 2011
, Home is Spokane WA
Posts: 585
Liked 21 Times on 21 Posts


I'm currently finishing an orange-wheat that was 8 days in primary, then 8 days in the bottle when first opened for friends. It was good at 16 days, but much better at a month.
__________________
If you're stupid, you have to be tough.

 
Reply With Quote


Reply
Thread Tools



Forum Jump