Edelweiß - Recipe from Brooklyn Brew Shop - Tips and Advice

[Kawahomebrew]

View attachment ImageUploadedByHome Brew1492137373.588048.jpg Here is a picture of my Edelweiss - this one opened about six weeks after bottling. Carbonation is just right and flavors are well balanced. I will definitely be making this one again.

 

[TasunkaWitko]

That looks outstanding, Kawahomebrew - thank you for posting!

I'll probably try another one over the weekend - or, I might wait until next week, just to give it a little time to do it's thing. I know that hefeweizens are best enjoyed young, but as your photo shows, a couple-three extra weeks certainly don't hurt anything.

If anyone else is making this for spring, please do post on your experiences with it, and include a photo, if possible!

 

[TasunkaWitko]

Here's a photo from the batch with the DanStar Munich yeast and Kazbek hops, taken 22 April 2017.

I'd like to point out that this beer was good - very good. It tasted like a true hefeweizen and the characteristics were exactly as described in the book. The Kazbek hops were nice as well, and if history is any indication, I expect them to come out just a bit more over the next few weeks. Having said that, I do slightly prefer this particular the original recipe at this time, but only by a little. The reason is that the original Centennial/Amarillo combination pack a serious :alpine" quality to this beer that can't be explained and must be experienced.

If anyone else gives this a try, let me know what you think of it!

Ron

 

[TasunkaWitko]

Here is a photo from 30 April 2017:

This beer is from the batch made with the original recipe (Centennial/Amarillo hops), using the Wyeast 3638. This was my first sampling of this batch.

The colour is really nice, in my opinion, as is the aroma and flavour. This yeast is different, but something that I could really learn to like. It is my goal to eventually try this beer with the Weihenstephan yeast strain (Wyeast 3068, WLP 300 or DanStar Munich Classic dry yeast); but if for some reason I am never able to do that, I would be very satisfied with this yeast.

The carbonation and head for this beer appear to need some further development. It was just a bit under-carbonated, and the head was also pretty weak. I am hoping that we will see some improvement after another two or three weeks, and will patiently give the beer a little time to do so.

I'll post another report in a month or so - by then, I expect to note some improvement, as the experience so far is very similar to the first batch that I made last year.

Ron

 

[okiedog]

Looks good!

 

[TasunkaWitko]

Thanks OKD - this is some great stuff!

 

[okiedog]

Thanks OKD - this is some great stuff!

I add a mash step at 162F for 20-30 min., which seems to really help with head forming and stability. For wheat beers I hold that step for 30 min. and reduce the main Sacc. rest.

 

[AkTom]

I just made a batch. I’ll know in a few weeks.

 

[AkTom]

Time to sanitize bottles. I had to do 5 gallon batch.
So far so good.

 

[AkTom]

Started bottling at 9:30 pm. Finished at 10:10 pm.

 

[TasunkaWitko]

It looks great from here, tom - glad that you are giving this a try!

Let us know how it goes ~ this is one I should be brewing again before too long.

Ron

 

[TasunkaWitko]

View attachment 578570 Started bottling at 9:30 pm. Finished at 10:10 pm.

Say, Tom - have you been able to give this a taste, yet? If so, what did you think?

 

[AkTom]

It is not carbonated yet... I’ll try another bottle, and let you know.

 

[AkTom]

It never did carb up much at al... not bad though.

 

[TasunkaWitko]

Hey, Tom -

Sorry to hear that it didn't carb up for you; I've never had any problem with it but usually my fermentation temperatures are a hair of the cool side when I make this, so it proceeds slowly.

If you give it another try, maybe let it go the customary two weeks or so to ferment, then use priming sugar when bottling? I'm guessing it wouldn't change the taste much, if at all.

Ron

 

[okiedog]

Hey, Tom -

Sorry to hear that it didn't carb up for you; I've never had any problem with it but usually my fermentation temperatures are a hair of the cool side when I make this, so it proceeds slowly.

If you give it another try, maybe let it go the customary two weeks or so to ferment, then use priming sugar when bottling? I'm guessing it wouldn't change the taste much, if at all.

Ron

If you do re-prime, be sure and add some fresh yeast, with a little yeast nutrient if you have it. A simpler method would be to use carbonation drops like those available from Cooper's, Brewer's Best, or Mangrove Jack's.