TheGerman
Member
So first off here is my recipe, it was meant to be a Dunkelweizen. I apologize ahead of time if i've made any obvious mistakes. Thanks, any help is appreciated!
3.3lb bavarian wheat malt extract
3.3lb traditional dark malt extract
6oz carawheat malt crushed
3oz munich malt crushed
4oz roasted barley crushed
1.5oz Mt. Hood Hops
0.5oz "Wild Hops" - picked near my house
0.5 tsp Irish Moss
2.5 tsp Yeast Nutrient
Bavarian Weizen Wyeast Smack Pack
Timeline:
steep grains for 30mins
at t=0, mt. hood hops
at t=30, irish moss
at t=50, yeast nutrient
at t=55, wild hops for aroma
removed from burner, chilled in ice bath, waited for yeast and wort within 5 deg of each other (around 75 deg F) and pitched yeast
Has been sitting at between 64-68 deg F in carboy with airlock.
The OG was really high, at near 1.090
After 36hrs, still no bubbles and no top layer cake swimming on top of the beer.
What kind of beer is it? Guy at local brew store said 1.090 was a barley wine.
What should i do to still make this a beer?
If it is a barley wine, can i ferment it to a Dunkelweizen?
Thanks again,
-Chris
3.3lb bavarian wheat malt extract
3.3lb traditional dark malt extract
6oz carawheat malt crushed
3oz munich malt crushed
4oz roasted barley crushed
1.5oz Mt. Hood Hops
0.5oz "Wild Hops" - picked near my house
0.5 tsp Irish Moss
2.5 tsp Yeast Nutrient
Bavarian Weizen Wyeast Smack Pack
Timeline:
steep grains for 30mins
at t=0, mt. hood hops
at t=30, irish moss
at t=50, yeast nutrient
at t=55, wild hops for aroma
removed from burner, chilled in ice bath, waited for yeast and wort within 5 deg of each other (around 75 deg F) and pitched yeast
Has been sitting at between 64-68 deg F in carboy with airlock.
The OG was really high, at near 1.090
After 36hrs, still no bubbles and no top layer cake swimming on top of the beer.
What kind of beer is it? Guy at local brew store said 1.090 was a barley wine.
What should i do to still make this a beer?
If it is a barley wine, can i ferment it to a Dunkelweizen?
Thanks again,
-Chris