Easiest beer I have ever made recipe

[NTOLERANCE]

I am thinking an improvement would be to do a partial mash and up the hop schedule some on this recipe. I am sure an experienced home brewer would agree.

Partial Mash grain bill...

3.3 lbs of liquid wheat extract
3.3 Pale liquid extract
1.0 lbs Belgian Wheat Malt
1.0 lbs of 2 Row
(carapils/dextrine in .5 lb would be a nice addition to increase foad/head rentention)
Revised hop schedule:
0.5 Saaz @ 60 min
0.5 Saaz @ 20 min
0.5 Saaz @ 10 min
0.5 Saaz @ 5 min

WLP380 or Safale 05

All grain

6.0 Lbs Belgian Wheat Malt
4.0 lbs 2 row
.5 Crystal/Caramel 10L

All grain, I would definetly do a WLP380

Dont get me wrong, EVERYONE will love it just the way I listed the recipe. Beer Snobs will say it lacks character. But hey, make this, and call it your own.

 

[Cacaman]

I ordered the products this morning from AHBS. They sold me the LME's at 3.5 lbs each, and not 3.3 lbs. Throwing all 3.5 lbs shouldn't make a difference right?

Cute glass by the way

 

[Justibone]

Letting the beer sit for a month or more in the primary is, according to general wisdom on these boards, desirable.

Moving it to secondary gets it off the yeast, true, but it also adds further risk of contamination and oxidation.

One prominent member left his beer on the primary yeast cake for 90 days, and it was some of the best beer he had ever made.

There used to be worries about "autolysis" from the yeast rotting, but that old bogey-man was put to rest when we started getting fresher brewer's yeast here in the U.S.

Secondaries are not necessary, though if you want really clear beer you might want a "bright tank" secondary (chilled for 2-3 days to help the last of the yeast settle out). That's more of a kegging thing, though, because if you're bottle carbing you're going to have sediment no matter what.

 

[Justibone]

I ordered the products this morning from AHBS. They sold me the LME's at 3.5 lbs each, and not 3.3 lbs. Throwing all 3.5 lbs shouldn't make a difference right?

Cute glass by the way

It depends on the sugar content.

I wouldn't worry, personally.

 

[Justibone]

I am thinking an improvement would be to do a partial mash and up the hop schedule some on this recipe. I am sure an experienced home brewer would agree.

Partial Mash grain bill...

3.3 lbs of liquid wheat extract
3.3 Pale liquid extract
1.0 lbs Belgian Wheat Malt
1.0 lbs of 2 Row
(carapils/dextrine in .5 lb would be a nice addition to increase foad/head rentention)
Revised hop schedule:
0.5 Saaz @ 60 min
0.5 Saaz @ 20 min
0.5 Saaz @ 10 min
0.5 Saaz @ 5 min

WLP380 or Safale 05

All grain

6.0 Lbs Belgian Wheat Malt
4.0 lbs 2 row
.5 Crystal/Caramel 10L

All grain, I would definetly do a WLP380

Dont get me wrong, EVERYONE will love it just the way I listed the recipe. Beer Snobs will say it lacks character. But hey, make this, and call it your own.

Your extract recipes and all-grain recipes are very different.

Most wheat extract already has malt extract in it... the dry WME that I buy is 65% wheat, 35% barley malt. So your proportions for the all-grain are much different (more wheat) than the extract version.

That being said, both recipes look good! They would just be very different in flavor, color and clarity from one another.

Have you guys seen the Recipator? It can help with recipe tinkering:

http://hbd.org/recipator/

 

[NTOLERANCE]

Yeah Beersmith doesnt always keep the recipes in exact proportions when converting.

Convert an extract to all grain and back to extract and you will have two different extract recipes.

Then again, maybe its something on my end? I havent changed anything with the program, maybe I should?

Going to all grain will lighten the color considerably, and change the flavor considerably. The SRM of the extract is alot darker than the SRM of the grains.

As far as leaving it in the primary that long, thats a new one on me.

 

[h22lude]

I wouldnt go much past 10 days in the primary. Its best to get it into a secondary if you want to condition it longer. Leaving in the primary too long can lead to off flavors. Honestly, I cant remember why. A member of my local home brew club left a kit in the primary for a month. He got busy and forgot. Beer was sulfury (is that a word?) and had an acidic taste.

Are you saying this just for this beer or all beers you make? Secondary was a big thing to do a little while back but it has been found that leaving in primary for 3 to 4 weeks is better. No off flavors are produced in that amount of time and you give the yeasties more time to clean up after themselves.

 

[Justibone]

If you're using beersmith, I believe they have default settings for extract that may not match exactly what's being used. It very well might be a setting issue.

Honestly, converting using software is less reliable, IMO, than just doing it yourself or asking an experienced brewer here on the boards, or in your LHBS. Software has it's place, though... calculating IBUs without it is a major pain!

(I think it would be, anyways; I've never tried, since the software is so easy.)

 

[AR-Josh]

Tagging yet another simple and tasty looking recipe:rockin:.

 

[NTOLERANCE]

Are you saying this just for this beer or all beers you make? Secondary was a big thing to do a little while back but it has been found that leaving in primary for 3 to 4 weeks is better. No off flavors are produced in that amount of time and you give the yeasties more time to clean up after themselves.

I dont go past 10 days much in any beer. Then again, I mustve missed the discussions about leaving it in the primary longer. I dont claim to be an expert either, but with about 40 batches under my belt, I am not a newbie.
1 week in primary and 2 weeks in secondary for most ales works well for me. Usually the secondary is the keg.

This particular beer is drinkable pretty quick. This current batch is about 90 days old or so and its mellowed some, but it doesnt seem to change much after the first week in the keg after carbing.

One could spend alot of time analyzing this beer and the process, but its really just too simple a recipe for that.

 

[heyjaffy]

I kegged this beer a couple of weeks ago and enjoying a glass of it right now. I used this recipe as a base, and changed a few things:

* used 7 lbs LME instead of 6.6
* omitted the orange peel and coriander
* added 2 ounces apricot extract while kegging

It's great! I will definitely use this recipe again. Thanks again for posting it

 

[Cacaman]

Lol I'm making it tomorrow, I can't wait! It's funny how it's like I'm involuntarily following heyjaffy's footsteps.

 

[NTOLERANCE]

I kegged this beer a couple of weeks ago and enjoying a glass of it right now. I used this recipe as a base, and changed a few things:

* used 7 lbs LME instead of 6.6
* omitted the orange peel and coriander
* added 2 ounces apricot extract while kegging

It's great! I will definitely use this recipe again. Thanks again for posting it

What type of LME did you use? Most that I see comes in 3.3 lbs cans, hence the 6.6 lb ( plus 1 lb dme) recipe.

Whats the color like?

 

[heyjaffy]

What type of LME did you use? Most that I see comes in 3.3 lbs cans, hence the 6.6 lb ( plus 1 lb dme) recipe.

Whats the color like?

I bought the LME from Austin Homebrew Suppy - they sell fresh LME in plastic containers in half pound increments. The color is more amber than most wheat beers, but hey, this is an amber wheat so it's all good. I'm not to the point in my brewing that I'm concerned about color or clarity at all - if it tastes good (which it does), I'm happy.

I had my first broad sampling of this particular brew last night - SWMBO had book club at our house and all the ladies showed up with a bottle of wine. I think only one bottle of wine got opened before they started sampling the beer and for the rest of the night "Apricot Amber Wheat" was the only adult beverage that was consumed. Several left with comments like "I've had homemade beer before but none ever that good" and "that beer was the best". So NTOLERANCE, this brew is a winner!

 

[Caboose]

I cant wait to start a batch! Just need to get the ingredients together. Also sent the recipe to my dad so he can try it out.

 

[NTOLERANCE]

I bought the LME from Austin Homebrew Suppy - they sell fresh LME in plastic containers in half pound increments. The color is more amber than most wheat beers, but hey, this is an amber wheat so it's all good. I'm not to the point in my brewing that I'm concerned about color or clarity at all - if it tastes good (which it does), I'm happy.

I had my first broad sampling of this particular brew last night - SWMBO had book club at our house and all the ladies showed up with a bottle of wine. I think only one bottle of wine got opened before they started sampling the beer and for the rest of the night "Apricot Amber Wheat" was the only adult beverage that was consumed. Several left with comments like "I've had homemade beer before but none ever that good" and "that beer was the best". So NTOLERANCE, this brew is a winner!

I was at first put off by the Apricot, but after thinking about it, its a pretty good idea. Did you use the whole extract bottle? What are they 5 oz or so?

 

[Cacaman]

So i brewed this beer on Monday, and noticed the quick yeast activity. By Tuesday it started bubbling, but when I checked on it again on Wednesday, I noticed that I had an overflow. Some beer had spilled to the floor, and the vodka on the airlock was brown now. The airlock lid didn't explode off, it just lifted, and landed back into place when the krausen was done overflowing. What should i do about this? Leave the airlock as it is? Replace the vodka? Suggestions?

 

[heyjaffy]

I was at first put off by the Apricot, but after thinking about it, its a pretty good idea. Did you use the whole extract bottle? What are they 5 oz or so?

My reasoning for going with apricot was:

* I like apricot
* I used to really like an Apricot Wheat put out by Pyramid
* I already had ingredients on hand to make a blue moon clone, and thought making this brew with the orange and coriander would be a bit redundant

I bought a 2 oz. extract bottle which said it would give a nice hint of flavor, but if you want the flavor to really be present, you should use up to 4 oz. I guess the trick is to taste your beer as you're adding the extract (while putting it in your bottling bucket or transferring to keg) until it tastes right to you.

Anyhow, the end result is that if I didn't tell you that it was "Apricot Amber Wheat", you might not guess that it had apricot in it. You would notice some extra depth or twist on the flavor. If I tell you it has apricot in it, you could probably pick the flavor out, but it is very mild, in the background type of flavor. I actually wish that I had used a bit more extract.

 

[heyjaffy]

So i brewed this beer on Monday, and noticed the quick yeast activity. By Tuesday it started bubbling, but when I checked on it again on Wednesday, I noticed that I had an overflow. Some beer had spilled to the floor, and the vodka on the airlock was brown now. The airlock lid didn't explode off, it just lifted, and landed back into place when the krausen was done overflowing. What should i do about this? Leave the airlock as it is? Replace the vodka? Suggestions?

Clean out the airlock, replace with vodka

 

[NTOLERANCE]

So i brewed this beer on Monday, and noticed the quick yeast activity. By Tuesday it started bubbling, but when I checked on it again on Wednesday, I noticed that I had an overflow. Some beer had spilled to the floor, and the vodka on the airlock was brown now. The airlock lid didn't explode off, it just lifted, and landed back into place when the krausen was done overflowing. What should i do about this? Leave the airlock as it is? Replace the vodka? Suggestions?

Do you have a second air lock?

If so, clean and sanitize it, put your vodka in, and swap it out with the one thats filled with beer.

If not, take a paper towel, sanitize it, remove the air lock, place the paper towel over the fermentor where the air lock sits, clean and sanitize your air lock, refill with vodka, and reinstall onto the fermentor.

 

[NTOLERANCE]

My reasoning for going with apricot was:

* I like apricot
* I used to really like an Apricot Wheat put out by Pyramid
* I already had ingredients on hand to make a blue moon clone, and thought making this brew with the orange and coriander would be a bit redundant

I bought a 2 oz. extract bottle which said it would give a nice hint of flavor, but if you want the flavor to really be present, you should use up to 4 oz. I guess the trick is to taste your beer as you're adding the extract (while putting it in your bottling bucket or transferring to keg) until it tastes right to you.

Anyhow, the end result is that if I didn't tell you that it was "Apricot Amber Wheat", you might not guess that it had apricot in it. You would notice some extra depth or twist on the flavor. If I tell you it has apricot in it, you could probably pick the flavor out, but it is very mild, in the background type of flavor. I actually wish that I had used a bit more extract.

I like apricot as well, guess I could try it on the next batch. Glad the recipe worked out for ya. Pretty simple aint it? Makes a decent brew. I dont think it would win many awards.

Im a hop head myself, but this brew makes lots of people happy. I had a deck party last fall, full keg of this. Had about 10 people or so. Killed the keg. When your guests drink 4 gallons or so in a nite, you know they liked it.

 

[Cacaman]

If not, take a paper towel, sanitize it, remove the air lock, place the paper towel over the fermentor where the air lock sits, clean and sanitize your air lock, refill with vodka, and reinstall onto the fermentor.

That's exactly what I did, it's now back to bubbling. Can't wait for Monday to keg this batch, and taste it hopefully soon after that

 

[NTOLERANCE]

That's exactly what I did, it's now back to bubbling. Can't wait for Monday to keg this batch, and taste it hopefully soon after that

Giv eit some time to carb. I cannot explain why, but it seems to take longer.

 

[Flomaster]

* subscribed*

maybe this will be my fist all grain brew

-=jason=-

 

[Caboose]

* subscribed*

maybe this will be my fist all grain brew

-=jason=-

It will be my first as well

 

[heyjaffy]

Giv eit some time to carb. I cannot explain why, but it seems to take longer.

I was drinking/testing mine, woefully undercarbed, after about 3 days in the keg (carbing at serving pressure, none of that high-pressure roll the keg around tricks) - it was tasty after only a few days and it was interesting to grab a sip every day or so to see how it was developing.

 

[Cacaman]

I was drinking/testing mine, woefully undercarbed, after about 3 days in the keg (carbing at serving pressure, none of that high-pressure roll the keg around tricks) - it was tasty after only a few days and it was interesting to grab a sip every day or so to see how it was developing.

I remember NTOLERANCE saying it took him about 3 weeks to get it to his liking a few pages back. How long did it take for it to carb to your taste?

 

[Jsmith82]

subscribed..

Looks great, thinking I may just have something to do now Sunday

Thanks for sharing

 

[ChandlerBang]

Lucky me, I'm going to the LHBS tomorrow........

 

[NTOLERANCE]

* subscribed*

maybe this will be my fist all grain brew

-=jason=-

It will be my first as well

Uhhh...hmmm...

This is almost all extract.