So I made this experimental beer. Mainly cause I haven't been able to drive up to Armstrong and get any grains from Gambrinus.
I have a ton of wheat and honey malt, and was getting sick of drinking heffe's, so I made a 12.5 plato beer with:
27% Honey Malt
27% Munich 10
9% dark crystal
37% wheat.
75 IBU's
Bullion for bittering and 120g of FWH Saaz and a -10 min 30g addition of Saaz.
It was supposed to be a 15 plato beer but my efficiency was hooped due to my grinder acting out it's final death scene and even after crushing twice, the crush was not as it should be. Oh well. Time to hit up Chris at Hopdawgs for a new crusher!
I just added sucrose to boost the alc up to the 6.5% range. I have a feeling this beer will be interesting with that much honey malt, thus the high IBU's and higher alc content.
I would have went close to 50/50 honey to wheat but I wasn't sure if the wheat could convert that much honey malt as honey malt has very low diastatic properties. Even Munich 10 can barley convert itself, (needs a longer conversion time) or at least that is what Gambrinus told me. They don't test their malts for conversion.
So I was a tad surprised to find out that my iodine test showed conversion at 30 min into the mash. I left it another 30 for safety. Modern malts truly are powerhouses. (You shouldn't need more than 30 min with normal modern base malts and often conversion can be complete with as low as 15min).
I also did a 15 min protease rest at 50c (main rest at 65c) and a head builder at 72c for 15 minutes.
I used Mauribrew ale yeast for a clean lager like taste. Will get back and report when this is kegged.
I have a ton of wheat and honey malt, and was getting sick of drinking heffe's, so I made a 12.5 plato beer with:
27% Honey Malt
27% Munich 10
9% dark crystal
37% wheat.
75 IBU's
Bullion for bittering and 120g of FWH Saaz and a -10 min 30g addition of Saaz.
It was supposed to be a 15 plato beer but my efficiency was hooped due to my grinder acting out it's final death scene and even after crushing twice, the crush was not as it should be. Oh well. Time to hit up Chris at Hopdawgs for a new crusher!
I just added sucrose to boost the alc up to the 6.5% range. I have a feeling this beer will be interesting with that much honey malt, thus the high IBU's and higher alc content.
I would have went close to 50/50 honey to wheat but I wasn't sure if the wheat could convert that much honey malt as honey malt has very low diastatic properties. Even Munich 10 can barley convert itself, (needs a longer conversion time) or at least that is what Gambrinus told me. They don't test their malts for conversion.
So I was a tad surprised to find out that my iodine test showed conversion at 30 min into the mash. I left it another 30 for safety. Modern malts truly are powerhouses. (You shouldn't need more than 30 min with normal modern base malts and often conversion can be complete with as low as 15min).
I also did a 15 min protease rest at 50c (main rest at 65c) and a head builder at 72c for 15 minutes.
I used Mauribrew ale yeast for a clean lager like taste. Will get back and report when this is kegged.
