To achieve a higher FG and resultant higher sweetness, you should mash higher, say 156-158*F. Cheers.
I'm still very new at the all grain game, but do you think a decoction would allow some of the sweetness to remain in the final product?
Yes.
It would be easier to do the Crystal Malt, though.
The only issue I had with my last WIPA was that the crisp hop note faded after some time in the bottle.
How's it going D_ranged? I'm getting ready to try this again. The only issue I had with my last WIPA was that the crisp hop note faded after some time in the bottle. I love the Amarillo but am wanting to try the zombie dust clone which is similar to the gbh just uses lots of citra
I'm not really sure. I could bull**** you, but I'm not 100% on that.
It's a place to start, though. Crystal also contributes color. I'd message Cuinrearview, or hit up your LHBS recipe expert.
I've read that Crystal should never make up more than 5% of your total grainbill, but that could be bull**** someone else fed me.
Good luck!
The freshness of the hop flavor and aroma coincides with the freshness of the beer, unfortunately there is no way around it.
I've thought for a while (and I think mentioned in this thread) that a decoction would probably be the best way to clone the extract/PM version of this beer. To me my all-grain recipe was missing the "cookie" or "sweet bread" taste that made the PM version so perfect. Having only read about the character that a decoction mash adds to a wheat beer I would recommend trying it as my first suggestion. I think that more crystal would take it in the cloying direction. A higher mash temperature would be my second suggestion but I'd be scared to mash at more than four degrees higher. I have not tried any of these things but the PM beer, to me at least, is so damn good it would be worth experimenting with if you are dead set on nailing it with the all grain process. I've read that some beers are just better brewed with extract and maybe this is one of those cases.
I picked up Wyeast Bavarian wheat 3056. I guess I could go to my LHBS and pick up some 1056 before I brew, but I think I'll go ahead and try the Bavarian yeast. Any thoughts on how this might turn out?
Once the beer cleared up in my keg, it seemed to have a lot better cleaner crisper flavor
D_ranged,
I just made my second batch as well and its sitting in my secondary now for almost a week. I did use the Amarillo for both, 3oz in the boil and then another 1 for a week dry hop. Is that similar to your recipe?
DrDale said:2 1/2 gallon steep is no problem. That's what I have been doing and everything seems to turn out OK. The only time it didn't really was when I had a large grain bill, other than that, you should be golden.
I'm starting this tomorrow. They were out of Simcoe hops so I'm trying it with German magnum instead. I'm told it's very similar. Any suggestions ? I couldn't quite find it here but due to the size of my pot I'll prob steep w around 2.5 gal. That sound alright? Thanks for all your help!
I started my brew on Thursday. The fermentation slowed down and I don't even see bubbles anymore. I'll still wait 9 days and probably transfer to a glass carboy to dry hop. First time w dry hopping as well as this recipe. Any suggestions?
Help!! I started my gmh on 4/19 I had an og of 1.054 like my recipe says I dry hopped on 5/12 and today just finished cleaning bottles and transferring to bottling bucket . My fg is 1.022 it says it should be 1.010. Never had this problem before. Any suggestions would be greatly appreciated
when you're fermenting @ 62, is that ambient or wort temp? thanks, going to try this one today.
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