Soulive
Well-Known Member
I checked the database and didn't see any reviews on the existing recipes. I'm looking for something like Aventinus that I can pitch onto a cake of 3068. I'd prefer AG recipes but I'll convert extract as well. Any ideas?
Evan! said:I had some from Dude that was effing phenomenal. He said it was based on a recipe from baron von beegee, so you might PM him.
Soulive21 said:Thanks Beerrific. What do we think of this...
3.30 lb Pale Liquid Extract (8.0 SRM) Extract 24.46 %
6.00 lb Wheat Malt, Ger (2.0 SRM) Grain 44.48 %
2.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 14.83 %
1.13 lb Caramunich Malt (56.0 SRM) Grain 8.38 %
0.75 lb Munich Malt - 10L (10.0 SRM) Grain 5.56 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.85 %
0.06 lb Black (Patent) Malt (500.0 SRM) Grain 0.44 %
1.25 oz Hallertauer [4.80 %] (60 min) Hops 16.9 IBU
0.75 oz Hallertauer [4.80 %] (15 min) Hops 5.0 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Kaiser said:I'm afraid the roasted grains would overpower the taste.
I'm currently enjoying the 2nd try of my Adventius Weizenbock. It's more Aventius inspired than a clone. And since I haven't had an Aventius for a while I can't compare now.
The grainbill is:
60% Dark Wheat
30% Munich II
6% CaraMunich II
4% CaraMunich III
Magnum at 60 min for bittering
15g Hallertau at 5 min for aroma/flavor
estimated IBUs = 17
It has a nice dark copper color and great malt and fruit ester aroma. I used WY3056 and didn't make a ferulic acid rest when mashing. The mash was a decoction mash. but a simple 2 step infusion should work to.
It still has a considerable amount of fusel alcohols though, even though I kept the fermentation temp below 66 *F. I guess I will have to keep it lower next time. But luckily the fusels soften with age.
Version one got into the lower 70's and was almost undrinkable because of the harsh alcohols it developed.
Kai
What about substituting the Pale extract with an amber extract. Since it is an extract from Munich you will get more color and "maltiness" as you are not using a dark munich. But you are using a decent amount of CaraMunich, this should give you some nice color.Soulive21 said:Thanks Kaiser. I like the idea of the Magnum since I have 1.5lbs of it on hand. Here is where I stand now. I'll try to ferment it around 62F, as I want more clove than banana. I'm still not married to it...
Ingredients Amount Item Type % or IBU
3.30 lb Pale Liquid Extract (10.0 SRM) Extract 22.30 %
7.50 lb Wheat Malt, Ger (2.0 SRM) Grain 50.68 %
2.50 lb Munich Malt (9.0 SRM) Grain 16.89 %
1.50 lb Caramunich Malt (56.0 SRM) Grain 10.14 %
1.50 oz Hallertauer [4.80 %] (60 min) Hops 19.0 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068)
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