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Old 03-22-2013, 12:44 PM   #1
rklinck
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Recipe Type: All Grain   
Yeast: 1 Packet US-05   
Yeast Starter: None   
Additional Yeast or Yeast Starter: .5 Packet WB-06   
Batch Size (Gallons): 5.5   
Original Gravity: 1.052   
Final Gravity: 1.009   
IBU: 12   
Boiling Time (Minutes): 75   
Color: 5.4 SRM   
Primary Fermentation (# of Days & Temp): 21   
Tasting Notes: This is the most interesting beer I have tasted. It has a tropical fruit aroma.   

Grain
  • 4 lbs. White Wheat Malt
  • 3.5 lbs. Brewer's 2-Row
  • .5 lbs. Munich 10L
  • .5 lbs. Caramel 40L
Single infusion mash. Mashed at 152 degrees for 60 minutes. Mashed out at 168 for 10 minutes. Fly sparged.

Boiled for 75 minutes
  • 1 oz. Saaz for 60 minutes
  • .25 oz Saaz for 15 minutes
  • .25 oz Saaz for 5 minutes

Pitched 1 packet of US-05 and half packet of WB-06 (rehydrated). Fermented for 21 days. First 18 days in mid-60s. Cold crashed the final 3 days.

Dry hopped with 1 oz of Centennial Hops for 7 days.

I brewed this beer with a friend who loves craft beer and is considering getting into brewing. His favorite beer is Oberon, so I looked for info about clones for that beer and cobbled this together. I have never had Oberon, so I can't say whether it is close. But the beer is good. The most surprising part of the brew is the pronounced fruit aroma that I would characterize as tropical fruit (and definitely more than just citrus). I'm having my friend over this weekend for his first tasting, and hope he enjoys it.

 
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Old 03-22-2013, 12:57 PM   #2
AnOldUR
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Quote:
Originally Posted by rklinck View Post
The most surprising part of the brew is the pronounced fruit aroma that I would characterize as tropical fruit (and definitely more than just citrus).
Saaz = spicy, clean
US-05 = crisp, clean
WB-06 = clove or banana (temp?)

Interesting. Have to wonder where the tropical fruit is coming from?

 
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Old 03-22-2013, 01:19 PM   #3
rklinck
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Quote:
Originally Posted by AnOldUR
Saaz = spicy, clean
US-05 = crisp, clean
WB-06 = clove or banana (temp?)

Interesting. Have to wonder where the tropical fruit is coming from?
The thinking on combining yeast was to give some of the banana/clove flavor without having it overpower. My guess on the tropical fruit is that I'm picking up a combination of citrus from the dry hop and the banana from yeast with a bit of spice mixed in. I will report back after others taste to give their feedback.

 
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