Fiddlers Green Wheat

[cooper58d2002]

So I've been brewing for a couple years now and I've made my own recipes since I've started. Some have come out like turpentine and others pretty dam good. I'm doing a recipe for my unit in the military and using ingredients from every single conflict that it has been in. I run a HERMS system and have about 75 to 85 percent efficiency on average. I'm looking for some opinions on anything that I should add or take away granted I would like to keep ingredients that are originate from the particular country so any substitute would have to be from that. The alcohol content also needs to be at least 8.2 percent to represent the airborne division it derives from.

8lbs Red wheat (Afghanistan)
8lbs White wheat (Iraq)
4oz flaked maize (panama)
4oz brown sugar (deserts of Mexico)
2lbs rice hulls (Veitnam)
17oz molasses (Dominican Republic)
1oz nutmeg (Grenada) primary
1oz french strisselspalt (France) 15 min
1oz hersbrucker (Germany) 90 min
1oz Irish moss 15 min
1oz coriander seed 15 min
1010 American wheat ale (with a starter)
Single infusion mash 90 min @150
Mash out @ 170 20 min

Just looking for some input from some smart people here, I'm serving this at a spur ride for our squadron in September so I am experimenting now with the recipe so I don't look like an ass in front of my peers. Any advice welcome.....




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[divrguy]

I love it..... Except its nearly 100% wheat? Are you sure you don't want to put some regular malt in there? Wouldn't all that wheat be a gloppy mess?


Cheers!

 

[GuldTuborg]

Some rice hulls would help, unless it's a BIAB, but otherwise 100% wheat malt is fine to work with.

 

[cooper58d2002]

I have about 2lbs of rice hulls that I'm putting into the mash so hopefully that will give me a good enough grain bed to not get a stuck line or sparge. I run a chugger pump and it seems to do a great job of keeping everything moving, the only time I really start to have issues is when I sparge but it's usually an easy fix. I brewed an all wheat blackberry ale for a buddy a few weeks ago without issue but that was only 8 lbs of wheat.
I'm pretty excited about this beer I've been thinking about doing it for a while now and finally got some white space on the calendar to do it. I just hope there's nothing in my recipe that will spoil the taste.


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[GuldTuborg]

the only time I really start to have issues is when I sparge but it's usually an easy fix.

Sparge nice and hot, and it will help runoff. You may have to acidify your sparge water to avoid extracting tannins at higher temps, but that's an easy fix.

The recipe is unlike anything I've ever brewed, so I can't comment too much, except to say it's interesting. The only thing that caught my attention is the nutmeg. One ounce of nutmeg is a crapton of that stuff; it's stupid strong. I'd scale that way back. Grate it fresh, too. Preground nutmeg is one spice that is invariably stale and flavorless by the time you buy it.

For the spices, I'd recommend a vodka tincture. Soak the spices in vodka, then add them at bottling time at a rate you've determined to be best. To do that, draw a sample, add at known rates until you get the profile you want, then compute up to your total batch size.

 

[m2kraus]

I have to try this out if only for the name

 

[FiddlersGreen87]

I hope it turns out great. As you can tell I'm biased, minus the 82nd part.

 

[cooper58d2002]

So brewed fiddler Green Wheat this weekend, it went perfect all numbers I hit were spot on except the gravity. It was a bit higher then I had expected, not a big deal. It's in the temp controlled freezer bubbling away as if the cavalry just stole its Stetson..... Thanks all for the help....


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[cooper58d2002]

More pics of the brew day!!!


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