Just Another Brew Day...(Pics)

[BierMuncher]

Da*n, been enjoying the crap out of this beer BierMuncher, Thanks for the recipe!

You're very welcome.

Glad my recipe could warm your cockles up in the great state of Alaska.

...whatever a cockle is....

 

[IrregularPulse]

Well this was a HUGE hit this past weekend at FreelyFest (Local Hippie Music Fest) I took 4 gallons (I had 5 but somehow lost a gallon between the time it was kegged and when it made it into the jugs.) *It may be in my belly!*

Everyone enjoyed it and kept saying, You made this?! I have 5 more gallons in fermenter ready to go to keg this week when I get time to transfer it. Man 15G of this stuff in 2 months! Good recipe!

 

[BierMuncher]

Well this was a HUGE hit this past weekend at FreelyFest (Local Hippie Music Fest) I took 4 gallons (I had 5 but somehow lost a gallon between the time it was kegged and when it made it into the jugs.) *It may be in my belly!*

Everyone enjoyed it and kept saying, You made this?! I have 5 more gallons in fermenter ready to go to keg this week when I get time to transfer it. Man 15G of this stuff in 2 months! Good recipe!

Sweet.

Glad we could sway those of the hippie persuasion to the world of homebrew.

 

[flyangler18]

Glad we could sway those of the hippie persuasion to the world of homebrew.

I resemble that comment, minus the week-old foot grime and patchouli stink.

 

[IrregularPulse]

I resemble that comment, minus the patchouli stink.

I don't think you can claim hippie without that one!

 

[Spludge]

I can interpert the meaning of cockles... and must say they are nice and warm for a change!

 

[tcklord]

Wow this looks tasty now I'm tempted to change a Honey Weizen I have scheduled to brew on thursday and add a few of these touches too it. Or I might just have to brew this next looks great BM!

 

[Whut]

We're enjoying this one now and it is indeed very tasty. Thanks again BM!

 

[BierMuncher]

We're enjoying this one now and it is indeed very tasty. Thanks again BM!

Don't forget to share with friends, relatives and neighbors.

Spread the homebrewing message of goodness.

 

[OMJ]

my lhbs doesnt have flaked wheat except in 1# bags that are $3 a piece which I dont want to buy 9#s of at that price. Another lhbs not too far away has red flaked wheat at a good price is that a reasonable substitute? or should I wait and order flaked wheat

 

[Spludge]

Quick question if you don't mind BM, I was going to brew some more of this on Saturday and have and oz. of Saaz hops in the freezer, will this work fine as a substitute for the Sterling?
Thanks

 

[Q2XL]

I am thinking about entering this in some contests. What would this be classified as, a Witbier??

 

[BierMuncher]

I am thinking about entering this in some contests. What would this be classified as, a Witbier??

You are correct sir.

 

[OMJ]

This came out fantastic.

Color in this picture is a little off for some reason though

 

[BierMuncher]

This came out fantastic.

Color in this picture is a little off for some reason though

That do look tasty on a summer night.

 

[theguy]

Has anyone been able to convert this recipe to extract? I won't have the ability to brew AG for a few month's and wanted to make this recipe as soon as possible with my current set up. Thanks in advance!

 

[theguy]

On a side note I found this extract kit that kind of resembles the style. Any ideas on how to adapt to BM's recipe.

http://www.northernbrewer.com/brewing/witbier-extract-kit-2.html

 

[Whut]

This came out fantastic. Color in this picture is a little off for some reason though

Mine looks exactly like yours! I brewed it on 5/16, kegged on 6/4, and am drinking the second keg now. I used US-05 in one and WB-06 in the other which is also the one I'm drinking now. I must say, the WB-06 is much better.

 

[Mustangj]

Just finished my 2nd keg. I'll brew this again in thenear future.

 

[IrregularPulse]

Brought to BMBF'd bottles of this into a guy at work today that mentioned he really liked some wheat beer he tried the other day. Not muhc left of my 3rd keg of this stuff in 2 months!

 

[Whut]

Don't forget to share with friends, relatives and neighbors.

Spread the homebrewing message of goodness.

Gotta share this story:

Rewind to earlier this year and the Superbowl. What a great game - to bad someone had to loose. But, I digress. During the game I had a convo with a neighbor that went like this:

Him: "Trace, you brew beer? Really? I don't really like beer. I don't like hops. I like Guinness."

Me: "Really, that's interesting. You do realize don't you . . ." Screaming erupted after Arizona scored a touchdown and I never finished the sentence.

Fast forward to yesterday evening. Same neighbor was over and asked what I was drinking. I said it's a Wit and he asked to try it. He said he liked it and even had a second. I never did tell him he was drinking (and liking) a beer.

So BM, hats off to you and this great recipe. Here's also to spreading the great hobby of home brewing and winning over the masses one person at a time.

Cheers!

 

[BierMuncher]

...So BM, hats off to you and this great recipe. Here's also to spreading the great hobby of home brewing and winning over the masses one person at a time.

Cheers!

Here...here...

 

[Edcculus]

I just brewed this recipe up last night. What a great brew session. I doughed in at 5:30 and was cleaning up by 9:30. Can't wait for it to be finished.

 

[IrregularPulse]

Man I am jealous of you people and your 4 hour AG days.

 

[Whut]

Man I am jealous of you people and your 4 hour AG days.

Me too. I can't seem to get it under 5.5 hours.

 

[Edcculus]

Man I am jealous of you people and your 4 hour AG days.

Well, to be fair, I did a lot of pre-planning work. I crush my grain the day before. I came home for lunch and measured out my strike water. I preheat my mash tun with hot tap water (mine gets to 140!) while the strike water is heating.

I only do single infusion mashes. I use the 60 min rest to clean anything, measure and heat sparge water, measure hops, make sanitizing solution etc. I do a BobbyM style no mash out double batch sparge which takes no time at all. As soon as I fire up the burner, a few drops of Fermcap go into the wort. I can leave it unattended to clean until hot break occurs. Then its just setting a timer and throwing in pre measured hops (using a hop sack) at the right time.

Recently, I've been getting my wort down to ~100*F, dumping into my sanitized fermenter and putting it into the fermentation chamber. In the morning, its at pitching temps. Doing this really cuts out a lot of time. As we all know, getting wort from 212 down to about 100 is easy. Getting it from 100 to pitching temps is almost impossible, especially in the summer.

 

[IrregularPulse]

Well, to be fair, I did a lot of pre-planning work. I crush my grain the day before. I came home for lunch and measured out my strike water. I preheat my mash tun with hot tap water (mine gets to 140!) while the strike water is heating.

I only do single infusion mashes. I use the 60 min rest to clean anything, measure and heat sparge water, measure hops, make sanitizing solution etc. I do a BobbyM style no mash out double batch sparge which takes no time at all. As soon as I fire up the burner, a few drops of Fermcap go into the wort. I can leave it unattended to clean until hot break occurs. Then its just setting a timer and throwing in pre measured hops (using a hop sack) at the right time.

Recently, I've been getting my wort down to ~100*F, dumping into my sanitized fermenter and putting it into the fermentation chamber. In the morning, its at pitching temps. Doing this really cuts out a lot of time. As we all know, getting wort from 212 down to about 100 is easy. Getting it from 100 to pitching temps is almost impossible, especially in the summer.

so the 4 hours is just mash to 100* wort. I don't feel so bad now. Thanks.
I run a gravity fed CFC and can get wort to 70 in the summer through a single pass. I'm bad about getting lazy and not cleaning as I go. I used to, but have since slacked. I also use the same pot for HLT and BK So I basically have to wait till my second batch sparge is added to start heating wort. Hope to finish my EHLT by the end of the year

 

[Whut]

Now I'm feeling pretty good about my 5.5 hours. That's start to finish for me. I also take every opportunity to clean. But I fly sparge so I might just try the batch style in the future.

 

[UTbrewer]

In the midst of brewing this WITness right now! IT smells awesome! Anyone tell me the effects of mashing a little high (158ish) and sparging a little low(160ish)? This is my first all-grain attempt!

 

[BierMuncher]

In the midst of brewing this WITness right now! IT smells awesome! Anyone tell me the effects of mashing a little high (158ish) and sparging a little low(160ish)? This is my first all-grain attempt!

It'll be just fine. The higher temp will give you a bit more malt tones which suit this recipe well. I often sparge at 160(ish).