bighorn_brew
Well-Known Member
I just wanted to give my experience with this yeast a post, not alot pf info out there re: this yeast.
A week ago I brewed this:
"Brass monkey" In honor of Adam Yauch
Style: Weizenbock
Est. OG: 1.070
Est. FG: 1.021
ABV: 6.42 %
IBU's: 30.43
Efficiency: 70 %
Boil Size: 7 Gal
Color:*** 7.2 SRM**
Batch Size: 5 Gal
Boil Time: 90 minutes
*
Fermentation Steps
Name 7 Days / Temp started at then let drop overnight to 59 where it stayed throughout rest of ferment until tasting and racking, subsequently warmed to 65.
*
Grains & Adjuncts
Amount Percentage Name Time Gravity
8.00 lbs 50.00 % Pale Malt (2 Row) US 60 mins 1.036
2.50 lbs 15.62 % Briess White Malt Wheat 60 mins 1.039
1.00 lbs 6.25 % Honey Malt 60 mins 1.037
0.50 lbs 3.12 % Acid Malt 60 mins 1.027
4.00 lbs 25.00 % Briess 2-Row Pilsen Malt 60 mins 1.037
*
Hops
Amount IBU's Name Time AA %
0.50 ozs 21.07 Warrior 60 mins 15.00
.6 ozs 9.36 Mt hood 15 mins 5.50
.4 oz of mt hood at flameout
Yeasts
3655 Wyeast 1 liter starter
*
Notes
Mashed at 133 for 30 minutes then dropped wort out and heated it up to 160 re-infused it into mashtun and temp stabilized at 150 for an additional 60 minutes. Sparged until I had 7 gallons of wort. Boiled for 90 minutes, resulting wort into bucket 5 gallons. Pitched 1 liter starter of 3655 Wyeast.
*
Tasting notes: Complexity, Lots of estery/phenol goodness, reminds me of many of the best examples off German Hefeweizen I have tasted, nice balance of hops to malt to yeast character, fairly big "banana" smell and taste up front. Was going to spice with ginger but soooooo good on its own will forego this and leave as is, racked into keg still fairly cloudy. Surprisingly, relatively little yeast at bottom of bucket. This yeast produced a big fluffy krausen that had fallen about halfway through ferm. Racked into corny and brought upstairs to finish. Will take final gravity in a week.
By far the best tasting beer from primary I've ever tasted!
This is definitely, I can already tell going to be a redo.
A week ago I brewed this:
"Brass monkey" In honor of Adam Yauch
Style: Weizenbock
Est. OG: 1.070
Est. FG: 1.021
ABV: 6.42 %
IBU's: 30.43
Efficiency: 70 %
Boil Size: 7 Gal
Color:*** 7.2 SRM**
Batch Size: 5 Gal
Boil Time: 90 minutes
*
Fermentation Steps
Name 7 Days / Temp started at then let drop overnight to 59 where it stayed throughout rest of ferment until tasting and racking, subsequently warmed to 65.
*
Grains & Adjuncts
Amount Percentage Name Time Gravity
8.00 lbs 50.00 % Pale Malt (2 Row) US 60 mins 1.036
2.50 lbs 15.62 % Briess White Malt Wheat 60 mins 1.039
1.00 lbs 6.25 % Honey Malt 60 mins 1.037
0.50 lbs 3.12 % Acid Malt 60 mins 1.027
4.00 lbs 25.00 % Briess 2-Row Pilsen Malt 60 mins 1.037
*
Hops
Amount IBU's Name Time AA %
0.50 ozs 21.07 Warrior 60 mins 15.00
.6 ozs 9.36 Mt hood 15 mins 5.50
.4 oz of mt hood at flameout
Yeasts
3655 Wyeast 1 liter starter
*
Notes
Mashed at 133 for 30 minutes then dropped wort out and heated it up to 160 re-infused it into mashtun and temp stabilized at 150 for an additional 60 minutes. Sparged until I had 7 gallons of wort. Boiled for 90 minutes, resulting wort into bucket 5 gallons. Pitched 1 liter starter of 3655 Wyeast.
*
Tasting notes: Complexity, Lots of estery/phenol goodness, reminds me of many of the best examples off German Hefeweizen I have tasted, nice balance of hops to malt to yeast character, fairly big "banana" smell and taste up front. Was going to spice with ginger but soooooo good on its own will forego this and leave as is, racked into keg still fairly cloudy. Surprisingly, relatively little yeast at bottom of bucket. This yeast produced a big fluffy krausen that had fallen about halfway through ferm. Racked into corny and brought upstairs to finish. Will take final gravity in a week.
By far the best tasting beer from primary I've ever tasted!
This is definitely, I can already tell going to be a redo.
