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Old 07-06-2013, 04:36 PM   #31
TexasSpartan
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Jan 2009
Dallas, TX
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I've been kicking around an idea for a peach wheat. This recipe looks like exactly what I had in mind
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Old 07-09-2013, 08:38 PM   #32
Dylan42
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Jun 2012
Port Orchard, Washington
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Mine didn't turn out good at all. My last three brews have been a bit of a disappointment. Im pretty sure its due to the temp im fermenting at, in my house. Too hot, so I bought a cool brewing fermentation cooler. Will try this one again in the latter part of summer.
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Old 09-14-2013, 05:35 AM   #33
AlphaPyro
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Sep 2008
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Quote:
Originally Posted by Dylan42 View Post
Mine didn't turn out good at all. My last three brews have been a bit of a disappointment. Im pretty sure its due to the temp im fermenting at, in my house. Too hot, so I bought a cool brewing fermentation cooler. Will try this one again in the latter part of summer.
I ALWAYS ferment no higher than 70 on this beer. My ideal fermentation temp on this beer should be 65-68 MAX, and ideally 65 for the profile I like it at.

I'm sorry it did not work out for you, but yes, you MUST under ALL circumstances control your fermentation temperatures for ANY beer you make to ensure proper fermentation.

Yeast are what makes your beer, treat them well.

 
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Old 10-23-2013, 01:52 PM   #34
JTTX80
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Mar 2013
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This is very similar to the peach wheat I make but I also toss in 1lb of dried sliced apricots that I soak in everclear for two days, along with two lbs of crushed peaches. Gives a nice flavor with the peache and apricots.

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Old 02-12-2015, 04:52 PM   #35
Dano79
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Mar 2014
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Did this recipe skipped the honey also had to use a different yeast us 05 salafe
Any who Im not getting any bubbles in my airlock on day 3 of fermentation but I do have a layer of krasuen so all is well. Anyone else experience this ? Im fermenting in the mid 60s

 
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Old 03-05-2015, 02:59 PM   #36
NPhill85
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Aug 2014
Ryegate, VT
Posts: 23
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I decided to use this recipe as a point to jump of from in developing an all-grain recipe for a blueberry honey wheat that's sitting in my primary right now. I'll update once it finishes with details on taste, body, what worked, what didn't, etc... I will also update any changes I may make in terms of fermentation times, as the days listed below are only what I am estimating to be necessary for full fermentation. For the time being, here is my variation on the recipe for anyone interested:

Recipe Type: All Grain
Yeast: Wyeast 3333 German Wheat
Batch Size: 5 Gallons
Original Gravity: 1.048
Final Gravity: Yet to be determined
Boiling Time: 50 Minutes
Color: 3-5 SRM
Primary Fermentation: 7 Days @ 68F
Secondary Fermentation: 14 Days @ 68F
__________________________________________________ ____

Hive Mentality: Blueberry Honey Wheat

Grains:
  • 5lb Wheat Malt
  • 3.5lb 2-Row Malt
  • 1lb Dextrin Malt (Carafoam)
  • 0.5lb Honey Malt
  • 0.5lb Rice Hulls
Hop/Addition Schedule:
  • 1.5 oz Tettnanger @ 45 min
  • 0.5 tsp. Irish Moss @ 20 min
  • 0.5 oz Bramling Cross @ 5 min
Yeast:
Wyeast 3333: German Wheat
Sugars:
2lbs Honey (approx. 2.65 cups)
Fruit:
3lb Homegrown Vermont Blueberries
__________________________________________________ ____

Process:
  • Steep all grains in 3 gallons of water for 1 hour @ 150F.
  • Sparge with water at 170F to achieve around 6.5-7 gallons (I only sparged to 6 gallons and found that I needed to add about 0.5 gallons after boil to achieve 5 gallons due to evaporation).
  • Proceed to boil, following hop/addition schedule above.
  • After boil, top off to achieve a 5 gallon batch size if necessary.
  • Add honey during cooling at 170F (This will allow more of the honey character to survive to the final product and will also pasteurize the honey to prevent activity from unwanted natural yeasts).
  • Ferment in primary @ 68-70F until SG reading remains unchanged.
  • Pulse blueberries in a food processor and heat in a double boiler to 160F for 60 seconds (some argue that you don't need to pasteurize fruit because the alcohol will kill of anything in it, but there is much debate on this point, so I figure better safe then sorry).
  • Rack over berries in secondary, ensuring sufficient mixing.
  • Ferment in secondary @ 68-70F until FG is achieved.
  • Bottle or keg as you wish.

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Old 03-05-2015, 03:03 PM   #37
NPhill85
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Aug 2014
Ryegate, VT
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My fermentation slowed drastically on day 3 as well, but keep in mind that airlock bubbles are not always the best indicator of yeast activity. I thought mine had stopped, but after sitting and watching for a while I discovered that bubbles were still pushing through with long delays in between them. Your best bet is to check your gravity for changes to determine whether or not fermentation has finished.

 
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Old 03-05-2015, 05:33 PM   #38
priest
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Feb 2013
, Croatia
Posts: 6
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Yes, but nobody say which water profile did he use in fruit beer!? I think the good water is an important factor. I will first time brew a fruit beer in saturday and my profile water will be something like that: Ca 48, Mg7, Na7, Cl 75, SO4 47.
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Old 03-16-2015, 02:21 AM   #39
kingboomer
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Jun 2011
commerce city, CO
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Subbed. I'd like to give the extract version a go with blueberries!


-Kingboomer

 
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Old 03-16-2015, 12:40 PM   #40
NPhill85
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Aug 2014
Ryegate, VT
Posts: 23
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Quote:
Originally Posted by kingboomer View Post
Subbed. I'd like to give the extract version a go with blueberries!





-Kingboomer

King,

If you are interested in being updated on the all-grain blueberry version that's in my secondary right now, you can follow that thread at:

http://www.homebrewtalk.com/showthread.php?t=519024

 
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