Recent content by HillWilliam

No my recipe is on page 4 of this thread and comes from the book Brewing with Wheat. Basically 50% pale malt, 24% malted wheat, 24% red wheat and 2% Munich malt and then American hops, I used Cascade and Chinook. I did not do all of the rests, just one at 130 for 30 and then 152 for 30 with...

I brewed a version of this on Sunday using Pale malt, malted wheat, raw wheat and munich and hopped with Cascade but I think the difference may come in the yeast I pitched. I used this : http://whitelabs.com/beer/strains_wlp008.html I guess I'll see in a couple of weeks how it turned out.

Bought new yeast today and made a new starter and will re-pitch in the morning. Still no signs of fermentation.

Pitched my yeast Sunday at about 6:00 P.M. and now, 24 hours later, there is no activity what so ever. I made a starter 18 hours in advance but didn't notice any activity but I had the stir set such that the starter wort was continually whirlpooling. (I also noticed, after making the starter...

Yes, Lager yeast will put off a sulfur smell, not to worry.

Looks to me like it should be 10 minutes and that will add 5 IBUs. Because you will be hard pressed to get 105 IBUs from 1 0z of Liberty!

Agreed you don't have to do a protein rest but if you want to rest at 122. You might want to add some rice hulls with the wheat and oats, it will help your sparge.

Prohibition ale..

I brewed this: Rye Pale Ale 8#s 2 row 2#s Wheat malt 1# Crystal 10L 1.5# Flaked Rye 1 0z. Fuggles 60 min .8 Oz. Centennial 30 Min. .5 Oz. Simcoe 10 min. Mash schedule 122 for 30 minutes 147 for 90 minutes Mash out at 165 for 10 Sparge Boil for 60 OG 1065...

My $.02 would be to switch yeast. Weizen yeast is meant to add the banana and clove notes which, IMHO, will compete with your more aggressive hopping. I would think you would want to use an English ale yeast or Saf-05 maybe.

According to the book "Brewing with Wheat" Boulevard Unfiltered Wheat OG : 1.045 Apparent degree of Attenuation : 75% ABV : 4.4 IBU : 13 Malts : Pale, Wheat, unmalted wheat, Munich Hops : Simcoe Yeast : house, English pale ale Primary fermentation : Yeast pitched at 64, rises to 73, 5 days...

Here is mine. Wife had a glass tonight and gave it glowing reviews. Excellent brew!

Beer porn! :ban:

Kegged this last night after the Super Bowl had finished. The hydro sample tasted lovely. I fermented this around the 62-64 degree mark. I am really looking forward to getting this carbed up and tapped!

Has anyone tried any of the recipes over at the Briess webpage? Link is here http://www.brewingwithbriess.com/Create-A-Brew/Default.htm The grand Kelbasa looks pretty good for a pumpkin recipe. Just curious if anyone has made any of these. :mug: