Easy street wheat clone

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

adarelme

Active Member
Joined
Aug 31, 2008
Messages
44
Reaction score
2
Hello folks,

I found this recipe here

Odell Brewing Easy Street Wheat (5 gallon, extract with grains)


Ingredients

3.3 Briess wheat malt extract syrup
1 lb. Briess Wheat dry malt extract
2 lb. Wheat malt
.5 lb. Munich malt
1 lb. 20L Crystal Malt
3.75 AAUs Cascade hops (.75 oz. of 5.0 alpha acid)
4.3 AAUs Saaz hops (1.0 oz. of 4.3 alpha acid)
4.5 AAUs Tettnanger hops (1.0 oz. of 4.5 alpha acid)
.75 cup corn sugar for priming
White Labs WLP029 German Ale/Kolsch yeast or Wyeast 2565 Kolsch yeast

I followed the recipe from start to end.
It’s been almost 12 hours and nothing is happening.
Wort is sitting in the primary fermentor, and no Krausen at all.

I forgot to take a gravity reading at pitching, and the same thing happened to me when I brew my 90 shilling clone. Should I just relax? Or did I do something wrong?

Any advice would be helpful

Thanks
 

King of Cascade

Well-Known Member
Joined
Feb 27, 2008
Messages
656
Reaction score
7
Did you steep the wheat malt and munich?? You need some malted barley to convert. It's OK to steep crystal because its converted already.
 
OP
A

adarelme

Active Member
Joined
Aug 31, 2008
Messages
44
Reaction score
2
Did you steep the wheat malt and munich?? You need some malted barley to convert. It's OK to steep crystal because its converted already.
yes i steeped the 2 lb. Wheat malt, .5 lb. Munich malt, 1 lb. 20L Crystal Malt at 150 for 30 min

then added the Briess wheat malt extract syrup, and 1 lb. Briess Wheat dry malt extract got the wort to a boil
added the hops for 60 mins. chiled to 78 degrees. added 2 gallons to make 5 gallons pitch yeast at 72 degrees.
 

Yooper

Ale's What Cures You!
Staff member
Admin
Mod
Lifetime Supporter
Joined
Jun 4, 2006
Messages
74,923
Reaction score
12,807
Location
UP/Snowbird in Florida
If you just poured your yeast into the wort, it might take up to 72 hours to start, so don't worry about it. Many of us make a starter with liquid yeast, to help reduce that lag time.

Munich can convert itself, as can wheat malt, so you actually did a partial mash recipe by steeping those two grains along with the crystal. The recipe looks fine, as does your technique.
 
OP
A

adarelme

Active Member
Joined
Aug 31, 2008
Messages
44
Reaction score
2
Thanks for the replies. I guess i'll buy some dry yeast and wait and see if anything happens tomorrow.
 

mmb

"I just got a new pet toaster!"
Lifetime Supporter
Joined
Feb 20, 2008
Messages
40,703
Reaction score
9,910
Location
Mid Mittigan
I'll assume you didn't make a starter. I'd wait on it before any pitching of dry yeast. Depending on the viability of your yeast all you've really done is under pitch and you'll get visible fermentation after the yeast cell counts get up high enough.

One more reason to make a starter when using liquid yeasts.
 

dbball22

Member
Joined
Jan 6, 2012
Messages
19
Reaction score
1
I know this is an old thread, but for anyone looking at it, I believe the Crystal 20 should only be 2oz per the original recipe from BYO.
 
Top