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Old 06-17-2008, 09:00 PM   #1
DubbelDach
 
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Apr 2008
Lancaster, PA
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Recipe Type: All Grain   
Yeast: WLP300 Hefeweizen   
Yeast Starter: Yes   
Batch Size (Gallons): 5   
Original Gravity: 1.052   
Final Gravity: 1.007   
IBU: 11.7   
Boiling Time (Minutes): 60   
Color: SRM 3   
Primary Fermentation (# of Days & Temp): 7 days @ 72F   
Secondary Fermentation (# of Days & Temp): 7 days @ 72F   

5 lbs. German 2-row Pils
4 lbs. German Wheat Malt Light
mashed at 153F for 45 minutes

.5 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 60 min.

1 lbs. Orange Blossom Honey at flameout

Soaked zest of two organic sweet oranges in 1 cup vodka for 2 weeks. strained and added (the vodka extract LIQUID!) at bottling.

Primed with 1 cup corn sugar. Conditioned at 80F for 10 days.








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Old 06-25-2008, 11:10 PM   #2
Steiner
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Sep 2007
Davis (outside Sacramento), CA
Posts: 191

Your creative brews caught my eye. Orange, watermelon, jalepeno, pineapple...how'd they turn out? So many things there I would never even consider with beer.

Edit: cool label, by the way
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Old 06-26-2008, 03:33 PM   #3
DubbelDach
 
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Thanks Steiner! When summertimes roll around, I am a total fruit beer guy. I just love the refreshingness of them.

Orange Honey is my best beer to date. I think it's a direct result of switching to all-grain. And it's a pretty good recipe.

The Watermelon is my 2nd time making this. First was extract, 2nd was partial mash, and now I am thinking of dropping the Wit from my schedule on the 6th and doing the watermelon all-grain. Big crowd pleaser, especially amongst the ladies.

Jalapeno.... You wither love it or hate it. There's a lot of kick to it. I would use 1/3 of the peppers if I were to do it again. And I would smoke the heck out of them. I'm not a big fan of how it turned out, but then my buddy took 6 bottles home with him this week. Love it or hate it.

The pineapple lambic is still aging. This board suggested leaving it for another 6 months to a year and I'm cool with that. Less bottling!

Caramel Cream Ale on your sig sounds interesting... A caramel porter, like Saranac's, has been jumping around in my head a lot.

 
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Old 06-28-2008, 04:52 PM   #4
Steiner
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Sep 2007
Davis (outside Sacramento), CA
Posts: 191

Ya, I may have to try a small batch of something like this, definitely good for the summer. The only flavored beers I've made include strawberries and pumpkin, not mixed together of course. I've got apple cider, blueberry mead, and orange mead still aging though. The cream ale is still conditioning and is hoppier than I expected, but i think it'll be good. I could have used more vanilla and lactose though- I was a little intimidated at first, but it's still green.

How prominent is the orange flavor in your Orange Honey? And I'm really curious about watermelon. That's just so off my radar, I'm interested in trying it. I imagine that had tons of trub.

I'm still using extract and steeping grains, and am not in the position to switch to AG yet, but someday. Keep me posted on the progress.
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Old 08-07-2008, 03:53 AM   #5
fat x nub
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This is defiantly going on the brewing list
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Is this guy serious??:
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Originally Posted by papabeach1 View Post
so barley is a leaves of hops? or barley is a different plant? and blend with hops? I need that to be cleared thanks..

 
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Old 08-07-2008, 07:53 PM   #6
DubbelDach
 
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Quote:
Originally Posted by Steiner View Post
How prominent is the orange flavor in your Orange Honey? And I'm really curious about watermelon. That's just so off my radar, I'm interested in trying it. I imagine that had tons of trub.
Steiner - Orange flavor is about as prominent as if you took a Weinstephaner Hefe and squeezed an orange slice in it. I think it's just right. I am down to one bottle left, which SUCKS.

The watermelon: http://s281.photobucket.com/albums/k...melon%20Wheat/ No trub at all since I just squeezed the juice into 2ndary. I am going to officially tap into the bottles this weekend at the beach, but preliminary reports (2 bottles) are awesome! Full report coming...

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Originally Posted by fat x nub View Post
This is defiantly going on the brewing list
I will absolutely do it again next summer!

 
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Old 08-14-2008, 11:36 PM   #7
Steiner
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Sep 2007
Davis (outside Sacramento), CA
Posts: 191

Those pictures are really interesting. I think I'd be getting a bit nervous once the beer color hit pink, but it looks like it turned out nicely and not so pink. Funny looking trub. I think your wacky unconventional brews may have inspired me. After all, this is what homebrewing is all about. I dare you to find another watermelon beer out there. I sense a mini-batch coming soon.
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Old 08-20-2008, 12:33 AM   #8
brewdog1973
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Jul 2008
Hickory, NC
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This recipe looks great! This one is definitely on deck following a Blue Moon Clone scheduled for this weekend.

 
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Old 01-23-2009, 03:31 PM   #9
extremejm
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Jan 2009
Posts: 2

I love your labels and I too love to make fruit beer (I'm the only one in my beer club).

If you don't mind my asking...
1) What type of vodka did you use for the Orange Hefe

2) Your website indicates 6oz of Watermelon but it looks like you have something like 2+ cups? Is it just pureed fresh watermelon? Did you blanch it before you added it to your secondary?

I'm always nervous about adding fresh fruit to the secondary due to the obvious risks of infection. What's your favorite method?

Jim

 
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Old 01-23-2009, 04:08 PM   #10
DubbelDach
 
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Quote:
Originally Posted by extremejm View Post
1) What type of vodka did you use for the Orange Hefe
I have a lot of top shelf stuff at home, so I probably used Goose, Skye, or 3 Olives... I rarely drink liquor, but my bar is stocked from hosting Halloween parties... Since I'm too lazy to get the cheap stuff, I used what I had. I use the cheap stuff in airlocks, but the good stuff if it's going in the beer.

Quote:
Originally Posted by extremejm View Post
2) Your website indicates 6oz of Watermelon but it looks like you have something like 2+ cups? Is it just pureed fresh watermelon? Did you blanch it before you added it to your secondary?
Now that I look at the pic again, I think that's 6 cups, not ounces (scale on the left...). Hmmm. I'll have to check my pitcher when I get home. I sliced and diced the melon in a bowl, then pressed it with a mashed potato masher. Then I poured the juice through a nylon straining bag, into the pitcher. I don't know what blanching is.

Quote:
Originally Posted by extremejm View Post
What's your favorite method?
I figure there's enough alcohol to kill things when adding to 2ndary. So I just add there and rack the beer on top. All the tools listed above, as well as the cutting board were sanitized, and the outside of the melon was washed and sanitized.

 
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