I whipped up this partial mash recipe for the Red Banshee because my wife loves the stuff and I wanted to try my hand at it. I am a relatively new brewer, so I could use some tips!
Banshee Clone
Batch size: 5.0 gal
Boil volume: 3.5 gal
OG: 1.056
FG: 1.014
Bitterness (IBU): 38.8
Color (SRM): 14.4
ABV: 5.6%
[Grains]
Vienna (German) 5.000lb Grain 50.0%
Wheat LME 2.500lb Extract 25.0%
Crystal 70-80L (British) 1.500lb Grain 15.0%
Wheat (German) 1.000lb Grain 10.0%
[Hops]
Centennial 1.00oz 9.0% AA Pellet @ 60 min, 33.8 IBU
Willamette 0.50oz 4.5% AA Pellet @ 15 min, 3.9 IBU
Willamette 0.50oz 4.5% AA Pellet @ 5 min, 1.2 IBU
Tettnanger 1.00oz 3.7% AA Pellet @ Dry Hop
[Yeast/Other]
Scottish Ale yeast 1.0 unit(s), Yeast Wyeast 1728
On the website it says that they use wheat and crystal malts teamed with Willamette and Tettnanger hops. I am using the Scottish Yeast because it has become my house yeast as it ferments terrifically in my 63F basement.
So, I have a couple of questions:
1) I have never used tettnanger hops, would it be better to use them in the boil? Maybe use a mix of both for flavor, aroma and dry hop?
2) The Fort Collins beer has a nice crisp, spicy finish, but it doesn't taste like it is a full wheat. Is my ~19% wheat too much, too little? I want it to be present but not overwhelm the vienna and crystal malts. I don't want a hoppy Hefe.
Thanks for your help. I don't know how I would brew without this forum!
Banshee Clone
Batch size: 5.0 gal
Boil volume: 3.5 gal
OG: 1.056
FG: 1.014
Bitterness (IBU): 38.8
Color (SRM): 14.4
ABV: 5.6%
[Grains]
Vienna (German) 5.000lb Grain 50.0%
Wheat LME 2.500lb Extract 25.0%
Crystal 70-80L (British) 1.500lb Grain 15.0%
Wheat (German) 1.000lb Grain 10.0%
[Hops]
Centennial 1.00oz 9.0% AA Pellet @ 60 min, 33.8 IBU
Willamette 0.50oz 4.5% AA Pellet @ 15 min, 3.9 IBU
Willamette 0.50oz 4.5% AA Pellet @ 5 min, 1.2 IBU
Tettnanger 1.00oz 3.7% AA Pellet @ Dry Hop
[Yeast/Other]
Scottish Ale yeast 1.0 unit(s), Yeast Wyeast 1728
On the website it says that they use wheat and crystal malts teamed with Willamette and Tettnanger hops. I am using the Scottish Yeast because it has become my house yeast as it ferments terrifically in my 63F basement.
So, I have a couple of questions:
1) I have never used tettnanger hops, would it be better to use them in the boil? Maybe use a mix of both for flavor, aroma and dry hop?
2) The Fort Collins beer has a nice crisp, spicy finish, but it doesn't taste like it is a full wheat. Is my ~19% wheat too much, too little? I want it to be present but not overwhelm the vienna and crystal malts. I don't want a hoppy Hefe.
Thanks for your help. I don't know how I would brew without this forum!
