Your plan seems sound. Let us know how it turns out!
I don't really have a plan yet... Looking for some guidance / answers.
Your plan seems sound. Let us know how it turns out!
My Hallertau hops and Wyeast 3068 arrived yesterday! I will buy my grains this weekend and brew up this beauty one day next week. I've been getting excellent efficiency lately, and want to keep this down in the low 5% ranges, so will back off to 10 pounds of grain.
Q1: Does it make any discernable difference if I do a 60/40 or a 65/35 wheat to pilsner ratio?
Q2: What's the purpose for the 90 min mash? I've never intentionally done more than 60 minutes.
Q3: I assume with pilsner malt that I also need to boil for 90 minutes. Last 90 minute boil I did, I ended up with lower than desired volume due to my kettle being just 9 gallons. Safe starting level is about 7.75 gallons, so I was thinking of pulling off that amount, then putting another gallon into my mash tun while I begin the boil, and topping the kettle back up just before the first hop addition. Good or bad idea? Or should I just top up with straight water? Either way I would run my calcs with a beginning boil volume of 8.5-8.75 gallons.
Hey TX - thought I'd take a shot at your questions, not sure how much help I'll be as I've only been brewing for 2 years...
Q1 - Wheat to Pilsner ratio? -- This one I have no idea about. I'm fairly sure that a 5% difference in both as base grains won't make too perceptible of an impact. As long as you're in the range with wheat and pilsner, I'm sure it will be fine. The yeast will bring out the expected flavors. I'm curious though, why are you thinking of changing the recipe?
Q2 - 90 min. mash... I've actually seen this in alot of EdWort's recipes. While a 90 min mash isn't really essential, he's commented that it gives him time to get other things done. I've done 60 min and 90 min mashes with other recipes in the past (Bee-Cave Rye IPA for one), and I think the 90 min mash did get higher efficiency... is it worth a half hour of your day? Your call, as long as the conversion has taken place.
Q3 - I haven't had too much experience with this as I usually let whatever OG stand, even if I'm off. The one time I way overshot, I just added bottled water to my fermenter, using a calculator online to determine how much. http://www.brewersfriend.com/dilution-and-boiloff-gravity-calculator/
Hope that helps!
I don't really have a plan yet... Looking for some guidance / answers.
I am pretty sure I overpitched...the smack pack deceived me and I poured what I thought was about half but ended up being nearly all, into a 2 gallon batch! Oh, well...I guess it will just turn out to be beer!
Biscuits, how is your ferment doing? This was my first experience with Wyeast, and I love it so far. Only took three attempts to break the nutrient package, and my envelope was about to explode at ptching time, around 4-5 hours after I smacked it. Hooked up a blowoff just before bed last night, and good thing! head space was completely full and a bit of krausen entering the tube this morning. Even without a starter, I don't think there is any way I underpitched, based on what I'm seeing right now. Date on the package was 10/5/15 - so nice, fresh yeast. Thanks Northern Brewer!
Your friend is going to be PSYCHED!!!! This recipe is dead on if you ferment at 62 and pitch properly. I would pitch at 62 as well, I pitched low at 55 last batch thinking to follow the 'rule of 30', wanting to ramp it up to 62 and had a hard time getting going, even with a nice starter, until I warmed things up into the mid 60's, and by then the temp swing had freaked out the bugs and I got a banana explosion followed by a stuck fermentation at 1.025 when I tried to cool it back down. Mosher's book to the rescue, made a half liter starter and let if go just PAST high krausen, then added it to the stuck and had nice little bubbles a day later at 62F, now its dried out down at about 1010.
Ironically
I have made 11 attempts brews in the past 4 months using this recipe, all chasing Weihenstephaner with slight variations to dial it in, but can't quite get the clove forward enough nor mimic the lingering malt sweetness. However this bottle of Ayinger is much more subtle in both clove and banana and finished crisper without the maltiness. If this is your friends favorite beer, you found your clone!
Incidentally, I also drank a Weihenstephaner Dunkel last night, which was very bananna forward vs. their Hefewizen
Included a shot of the bottle cap, which is pretty cool, you can make a label from it if you like
Cheers!
@bembel, I now have temp control, and I've been fermenting at or below 62 per your recommendation. I'm now four days in, and the ferment is starting to slow. I was thinking I should start to ramp it up a bit, and increased my temp controller to 63 this morning. Should I keep going, maybe 1 degree every day or two? Day 9 I will be going out of town for 5 days, and I may not be able to keep it as well monitored while I'm gone, so thinking it would be best to have it up in the higher 60s by then. I will return and bottle on day 15.
Ok here is what i said in an earlier post , this batch was amazing !!! Finally! 5 attempts and it's perfect! The first was an extract version, my wife's favorite. Next 2 partial mash attempts. Lastly 2 all grain versions, with this last one bordering on phenomenal! I followed eds recipe exactly except I added 2 oz of acid malt. My well h2o is extremely alkaline, so I figured the acid malt would help with mash. All my numbers were an exact match with eds. I kept the fermentation temps between 62F-65F ,then let it go to 75F after 7 days. Pictures to come. Prost!
Made a Canadian version of this using canadian pils and wheat malts. OG was 1.050 and FG was 1.005 only after 7 days.... Any ideas to why I got such a low FG? Don't think it was infected seeing as it looks, smells, and tastes totally fine.
To those of you who are bottling this - how much corn sugar do you use? Brewer's Friend calculator recommends carbing German Wheat's to 3.3 - 4.5 volumes. That would have been over 8 oz of corn sugar in my 5.5 gal batch!!! That kinda scared me (bottle bombs and such) but I want this beer to be carbed to style, so I went ahead and used 7.5 oz. Approx 3.0 volumes. I had never carbed a beer above 2.5 volumes before this one.
To those of you who are bottling this - how much corn sugar do you use? Brewer's Friend calculator recommends carbing German Wheat's to 3.3 - 4.5 volumes. That would have been over 8 oz of corn sugar in my 5.5 gal batch!!! That kinda scared me (bottle bombs and such) but I want this beer to be carbed to style, so I went ahead and used 7.5 oz. Approx 3.0 volumes. I had never carbed a beer above 2.5 volumes before this one.
To those of you who are bottling this - how much corn sugar do you use? Brewer's Friend calculator recommends carbing German Wheat's to 3.3 - 4.5 volumes. That would have been over 8 oz of corn sugar in my 5.5 gal batch!!! That kinda scared me (bottle bombs and such) but I want this beer to be carbed to style, so I went ahead and used 7.5 oz. Approx 3.0 volumes. I had never carbed a beer above 2.5 volumes before this one.
I used 3 Oz. corn sugar for 2 gallons...carbonation is near perfect for the style...haven't had any bottle bombs yet...been conditioning for 10 days now.
This link - http://homebrewanswers.com/?s=PRIMING+BY+STYLE&post_type=document - shows 2.9 volumes to be "Very High". I think with standard beer bottles it would be best to stay at or below this value to be safe.
You got me more interested, so I did a search and found this Pro Brewer thread: http://discussions.probrewer.com/showthread.php?35855-Maximum-carbonation-in-bottled-beer
Worthwhile reading.
You got me more interested, so I did a search and found this Pro Brewer thread: http://discussions.probrewer.com/showthread.php?35855-Maximum-carbonation-in-bottled-beer
Worthwhile reading.
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