I have been making mead and wine for ~2 years but decided to try and get a few beers under my brew belt, starting with this:
Oak Aged Honey Wheat Beer - Eiche Betagt Honig Weißbier
FERMENTABLES:
7 lb - Liquid Malt Extract - Wheat
4 lb - Honey - (late addition)
1/2 lb Carapils
1/2 lb Caramel 40L
HOPS:
1 oz - US Fuggles, 5 min
1 oz - Palisade, 5 min
OTHER INGREDIENTS:
1 oz - Coriander, Time: 10 min
1 oz - Sweet orange peel, Time: 5 min
2 oz - Med+ Hungarian Oak, Time: 30+ days
Danstar - Munich Dry Wheat Yeast
Artesian well water from 200 yards up the street.
My biggest questions are things like this:
Is 1 lb of carapils & caramel enough to handle the thinning by 4 lbs honey?? More, less? I have 1 lb of each.
Would some smoked malt meld well with this?
Do my hops & adjuncts look reasonable?
I love heavy oaked wines & mead, so I think it would be OK, but advice is appreciated by real world experts in oaking beers.
Before adding my oak cubes I plan to sterilize them by using a bit of brandy, I figure the oak profile will just be reinforced but not significantly affect the ABV & flavor profile. Am I better off with another method??
Any other advice is also appreciated.
This is not to any style, or to any guidelines, just my own personal tastes, a few ideas from some of my favorite books & a vague notion of where I want this to end up... Thanks!!
Oak Aged Honey Wheat Beer - Eiche Betagt Honig Weißbier
FERMENTABLES:
7 lb - Liquid Malt Extract - Wheat
4 lb - Honey - (late addition)
1/2 lb Carapils
1/2 lb Caramel 40L
HOPS:
1 oz - US Fuggles, 5 min
1 oz - Palisade, 5 min
OTHER INGREDIENTS:
1 oz - Coriander, Time: 10 min
1 oz - Sweet orange peel, Time: 5 min
2 oz - Med+ Hungarian Oak, Time: 30+ days
Danstar - Munich Dry Wheat Yeast
Artesian well water from 200 yards up the street.
My biggest questions are things like this:
Is 1 lb of carapils & caramel enough to handle the thinning by 4 lbs honey?? More, less? I have 1 lb of each.
Would some smoked malt meld well with this?
Do my hops & adjuncts look reasonable?
I love heavy oaked wines & mead, so I think it would be OK, but advice is appreciated by real world experts in oaking beers.
Before adding my oak cubes I plan to sterilize them by using a bit of brandy, I figure the oak profile will just be reinforced but not significantly affect the ABV & flavor profile. Am I better off with another method??
Any other advice is also appreciated.
This is not to any style, or to any guidelines, just my own personal tastes, a few ideas from some of my favorite books & a vague notion of where I want this to end up... Thanks!!
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