leghorn
Well-Known Member
I'm going for my first original recipe, and wanted the same quality feedback others have gotten on this forum. I've tried to read up and incorporate good practices on the use of honey and heather in beers - but welcome any feedback on the grain/hop bill and the method....
Here goes:
Honey Heather Wheat
Extract, 5 gal batch, 2.5 gal boil, 60 min boil
6 lb Wheat LME
0.75lb Carafoam
0.75lb Honey Malt
1 oz Mt Hood (6.0%) (60 min)
1 oz Amarillo Gold (8.5%) (10 min)
4 oz Heather tips (3 min)
1 lb Honey (pastuerized)
WLP320 American Hefewiezen
Method:
1. Pastuerize the honey - Pre-heat oven to 180F. Heat honey in oven-proof sacuepan to 180F on stove. Stir often to prevent scorching. Transfer to oven and cover, leaving in oven for 2.5 hours. Cool quickly in ice-bath. Time this process so that cooled honey is ready once the wort has completed boil.
2. Steep grains in muslin bag in 2.5 gallons for 30 minutes at 160F. Remove from heat, and sparge grains with 170F water until runs clear.
3. Return to heat and bring to a boil. Remove from heat, add LME, mix thoroughly, and return to heat.
4. At rolling boil, start clock. Add hop additions per schedule.
5. At 3 minutes to flame-out, add heather tips in muslin bag to boil. Remove once the wort begins the cooling process.
5. After 60 minutes, move wort to ice bath to chill. Add pre-chilled honey and stir until disolved.
6. Once chilled to below 80F, pour into 6 gallon carboy. Should use funnel, and the same muslin bag containing the heather tips should be in the funnel (trapped between the filter and narrow end of the funnel). The cooled wort will "sparge" the heather tips.
7. Aerate thoroughly and pitch yeast.
8. Store at 70F for 2 weeks. Once fermentation is complete, bottle with 3.5oz corn sugar as primer.
9. Store in bottles at 70F for 2 weeks.
Ran this through Beersmith and got:
OG: 1.052, FG 1.014, SRM 9.1, ABV 4.93%, IBU 22.0 (does not include impact of heather tips)
Feedback and thoughts appreciated...
Here goes:
Honey Heather Wheat
Extract, 5 gal batch, 2.5 gal boil, 60 min boil
6 lb Wheat LME
0.75lb Carafoam
0.75lb Honey Malt
1 oz Mt Hood (6.0%) (60 min)
1 oz Amarillo Gold (8.5%) (10 min)
4 oz Heather tips (3 min)
1 lb Honey (pastuerized)
WLP320 American Hefewiezen
Method:
1. Pastuerize the honey - Pre-heat oven to 180F. Heat honey in oven-proof sacuepan to 180F on stove. Stir often to prevent scorching. Transfer to oven and cover, leaving in oven for 2.5 hours. Cool quickly in ice-bath. Time this process so that cooled honey is ready once the wort has completed boil.
2. Steep grains in muslin bag in 2.5 gallons for 30 minutes at 160F. Remove from heat, and sparge grains with 170F water until runs clear.
3. Return to heat and bring to a boil. Remove from heat, add LME, mix thoroughly, and return to heat.
4. At rolling boil, start clock. Add hop additions per schedule.
5. At 3 minutes to flame-out, add heather tips in muslin bag to boil. Remove once the wort begins the cooling process.
5. After 60 minutes, move wort to ice bath to chill. Add pre-chilled honey and stir until disolved.
6. Once chilled to below 80F, pour into 6 gallon carboy. Should use funnel, and the same muslin bag containing the heather tips should be in the funnel (trapped between the filter and narrow end of the funnel). The cooled wort will "sparge" the heather tips.
7. Aerate thoroughly and pitch yeast.
8. Store at 70F for 2 weeks. Once fermentation is complete, bottle with 3.5oz corn sugar as primer.
9. Store in bottles at 70F for 2 weeks.
Ran this through Beersmith and got:
OG: 1.052, FG 1.014, SRM 9.1, ABV 4.93%, IBU 22.0 (does not include impact of heather tips)
Feedback and thoughts appreciated...