suckr
Member
Well I went to the LHBS agian today to get a BB for my apfelwein instead of using a bucket. Of course I couldnt go there without buying almost everything I bumped in to. The wife and I sampled some of their raspberry wheat beer on a previous visit and she won't shut up about it so I picked up his 'kit' for it. Its designed to clone a beer at a local brew pub. He didn't have any kind of instructions in writing so I'd just like to verify I remember what he told me to do..
What I have:
1 can of BREWFERM Tarwebier (no english on can - I'm assuming its hopped malt extract) O.G. 1.052
1 can Muntons Wheat Malt Extract
1 3lb can Oregon seedless red raspberry puree
1.25 lb Dextrose (corn sugar)
5g pack Safbrew S-33 yeast (He swapped this yeast pack out with the pack that came with the Tarwebier, apparently for higher ABV)
His instructions were:
Bring Wheat malt extrat and corn sugar to a boil in 2 gallons of water - boil for 5 mins.
Remove from heat and add 'Tarwebier' malt extract and stir well
Add 1 gallon cold water to primary (bucket) - dump in wort - dump in fruit puree
**heres where math doesnt add up - its for a 5 gallon batch.. when do I add the other 2 gallons? Just dump 3 gallons cold water in bucket before wort? Top off to 5 gallons after wort is added? Does it matter really?
Wait for wort to hit approx. 70 degrees - sprinkle yeast in and shake.
Sound about correct?
I also didn't catch fermentation times but I am doing hydrometer readings - that I can find out what he averages on ferment and botteling times.
Thanks for putting up with my noobness.
What I have:
1 can of BREWFERM Tarwebier (no english on can - I'm assuming its hopped malt extract) O.G. 1.052
1 can Muntons Wheat Malt Extract
1 3lb can Oregon seedless red raspberry puree
1.25 lb Dextrose (corn sugar)
5g pack Safbrew S-33 yeast (He swapped this yeast pack out with the pack that came with the Tarwebier, apparently for higher ABV)
His instructions were:
Bring Wheat malt extrat and corn sugar to a boil in 2 gallons of water - boil for 5 mins.
Remove from heat and add 'Tarwebier' malt extract and stir well
Add 1 gallon cold water to primary (bucket) - dump in wort - dump in fruit puree
**heres where math doesnt add up - its for a 5 gallon batch.. when do I add the other 2 gallons? Just dump 3 gallons cold water in bucket before wort? Top off to 5 gallons after wort is added? Does it matter really?
Wait for wort to hit approx. 70 degrees - sprinkle yeast in and shake.
Sound about correct?
I also didn't catch fermentation times but I am doing hydrometer readings - that I can find out what he averages on ferment and botteling times.
Thanks for putting up with my noobness.