American Wheat Beer Misty Dawn Wheat - Home Brew Forums
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Old 02-21-2012, 03:44 AM   #1
jester5120
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Apr 2011
DuBois, PA
Posts: 753
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Recipe Type: All Grain   
Yeast: Harvested from Sierra Nevada kellerweis. WLP300 or Wyeast 3068 would work   
Batch Size (Gallons): 5   
Original Gravity: 1.052   
Final Gravity: 1.011   
IBU: 40   
Boiling Time (Minutes): 60   
Color: 3.7   
Primary Fermentation (# of Days & Temp): 14 Days @ 68   
Tasting Notes: Smooth wheat beer with fruit flavors of orange, banana, and tropical fruits.   

Misty Dawn Wheat:

Grain Bill:
7lbs Pale Malt
2lbs White Wheat Malt
1lb Orange clover Honey

Hop Schedule:
.25oz Citra 12% A.A. @60'
.25oz Citra 12% A.A. @45'
.25oz Citra 12% A.A. @30'
.25oz Citra 12% A.A. @15'
.75oz Sweet Orange Peel @15'
.25oz Citra 12% A.A. @ 5'

Mash grains at 153* for 60'
Batch sparge at 170*

Yeast:
Harvested from Sierra Nevada Kellerweis. WLP300, Wyeast 3068, or any yeast with banana/clove flavors will work.

Honey added 24 hours after fermentation starts

Fermented at 68-70* for 14 days

OG 1.052
FG 1.011
5.6% abv 40 ibu's


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Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
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Old 04-17-2012, 02:45 AM   #2
VipertheIV
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Nov 2011
Posts: 89
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Is this intended as a kellerweiss clone or did you just use the yeast harvested?



 
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Old 04-17-2012, 11:48 AM   #3
jester5120
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Apr 2011
DuBois, PA
Posts: 753
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No its not a kellerweis clone. I just really liked their yeast
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PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02, Sour Rye (w/BugCounty)
SecondaryFlanders Red, Frambrozen, Grimm V2
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Hip Hop IPA, Chocolate Cream Stout

 
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Old 05-20-2012, 06:02 AM   #4
Gunner5360
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Jan 2011
Suisun city, Ca
Posts: 106
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Is this names after a certain nerdy tattooed red head?

 
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Old 05-21-2012, 02:23 AM   #5
jester5120
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Apr 2011
DuBois, PA
Posts: 753
Liked 22 Times on 21 Posts


haha no it's named after the dog i had when i was younger
__________________
PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02, Sour Rye (w/BugCounty)
SecondaryFlanders Red, Frambrozen, Grimm V2
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Hip Hop IPA, Chocolate Cream Stout

 
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Old 05-21-2012, 12:14 PM   #6
VipertheIV
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Nov 2011
Posts: 89
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How did this brew turn out?

 
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Old 05-22-2012, 11:16 AM   #7
jester5120
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Apr 2011
DuBois, PA
Posts: 753
Liked 22 Times on 21 Posts


I really like it. I'm gonna keep it as sort of a summer seasonal. It gets a lot of nice fruit flavors from ingredients and not from fruit itself. That's what i like about it. One thing i would change though is I'd shoot for about 4.5%-5% abv.
__________________
PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02, Sour Rye (w/BugCounty)
SecondaryFlanders Red, Frambrozen, Grimm V2
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Hip Hop IPA, Chocolate Cream Stout

 
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Old 02-26-2013, 01:57 AM   #8
Fooch
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Nov 2012
Pittsburgh, PA
Posts: 31


This may sound like a dumb question; but, do you just dump a pound of honey into the fermenter? Or do you boil the honey down, cool it, and dump it in the fermenter?

 
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Old 02-26-2013, 08:48 PM   #9
jester5120
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Apr 2011
DuBois, PA
Posts: 753
Liked 22 Times on 21 Posts


it goes straight in the fermenter. boiling it will destroy the aroma. you can heat it up a little fisrt though so it pours easier
__________________
PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02, Sour Rye (w/BugCounty)
SecondaryFlanders Red, Frambrozen, Grimm V2
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Hip Hop IPA, Chocolate Cream Stout

 
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Old 02-26-2013, 09:48 PM   #10
Fooch
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Nov 2012
Pittsburgh, PA
Posts: 31


Quote:
Originally Posted by jester5120 View Post
it goes straight in the fermenter. boiling it will destroy the aroma. you can heat it up a little fisrt though so it pours easier
Thanks! This beer sounds good and I'm brewing it tomorrow, can't wait, I get so pumped for brew day.



 
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