My wife likes blondes

[Dynachrome]

I'm planning on doing an eXper1m3nT. One pot with liquid, one pot with dry, and one pot with a mix of the two. I don't have enough head room and so far at less than 65 degrees my OG is 1.064. I'm thinking this will be active and I'd like to avoid foaming over. Thats the highest specific gravity I've ever boiled yet.

Thus use a third pot (and see if the yeast cooperate).

It smells good. It's really cloudy though.

 

[Dynachrome]

The WB-06 is done for all practical purposes. The WLP 320 is still steaming along.

This should be interesting.

 

[Dynachrome]

I only had enough wort to do two five gallon buckets. So I didn't do one with mixed yeast.

Ahhh! Glad I checked. I need to use a different amount of sugar for a wheat beer. Based on this post.

https://www.homebrewtalk.com/f35/priming-sugar-bottling-tech-122163/


Putting up the dry yeast first it seemed pretty flat for a couple days now.

 

[Dynachrome]

Ok - I messed up - I ran the final SG after adding 2.5 oz of priming sugar. I got a 1.011.

It should still be petty strong stuff. It kind of has me wondering if Imight have been better off waiting a couple more days. Was it finished? will there be bottle bombs?

 

[lschiavo]

Now the wait...that is the problem with brewing. Try something new or change a thing and it takes a month and a half to know if it worked! Sorry, cant help you with bottling advice. I have kegged since day one. But it sounds like a reasonable FG to me...especially with the sugar added.

 

[Dynachrome]

I capped the second container - liquid yeast batch - tonight. The fg was 1.008

When I took the lid off it smelled sour. towards the end of bottling I sneeked a taste and it tasted pretty good - Probably too hoppy for the category. I'm thinking it will be good beer. I may like the one done with dry yeast - time will tell.

The yeast floating around in this was large clumps compared to the others I've done. There was also the usual wheat cloudiness to it.

 

[Dynachrome]

Lookng for a litteral translation.

Willy's Sich Gehalten Weizwnbier - Does that come though alright? Just thinking about fun labels.....

 

[Dynachrome]

We tried one of the first batch with dry yeast last night. Its been capped for a week and not nearly mature.

Too much hops I think SWMBO says its not what she was expecting. She wrinkled up her nose. Dang.

I like it, but it wasnt for me...

 

[lschiavo]

I just tapped my last wheat. It is still only about a month old but it was a big hit. I still want to get it sweeter. I will definitely cut back the IBU's next time.

 

[Dynachrome]

Update - I severed samples of all three of the beers this weekend for the parents at my oldest son's graduation party.

I personally really liked the wheat with WB-06 best. It has very nice citrus overtones - probably from the hops and yeast - I didn't add any lemon. There is a ton of head though. It passed up the red I made on the drinkability scale. That is the last thing I would have expected. The hops settled down somewhat too.

UP'ers - We're looking for ideas of where to camp with our RV trailer when we drop junior off for freshman orientation in August. Any idea-ers?

Tx
Bill

 

[Dynachrome]

I'm trying this again this morning. Im using up some grain I had extra quatity of. There will be a little Vienna malt and crystal 10L in it. I'm also switching hops to use up some I had on hand.

The mash started out thin. I didn't run calcs - 1.7qt per pound. I'll use about 3 gallons per sparge and do two sparges.

 

[lschiavo]

I'm trying this again this morning. Im using up some grain I had extra quatity of. There will be a little Vienna malt and crystal 10L in it. I'm also switching hops to use up some I had on hand.

The mash started out thin. I didn't run calcs - 1.7qt per pound. I'll use about 3 gallons per sparge and do two sparges.

I'm jealous. Wish I were brewing today...I am working on siding instead

I have done one more wheat since I last reported. Clovey flavor to it. Used munich yeast...must have been temp issues. I have since set up a chest freezer for fermenting. What yeast are you using?

What school is your son going to?

 

[Dynachrome]

Hmmn - things are going sideways as usual. I added too much water. SG is at 1.04 @140F. Should cool down to a little over 1.05 - I ran it through a couple online calcuators and should get about 6 percent ABV If not, it will be beer.

Wife is trying to make ribs in the middle of the process - my fault should have made more progress last night.

Junior is going to Michigan Tech

 

[Dynachrome]

All-Grain - Bad Melody Wheat, WHH 2nd try

--------------------------------------------------------------------------------

Recipe Type: All Grain
Yeast: Safbrew WB-06 11.5g dry activate in water
Batch Size (Gallons): 12
Original Gravity: 1.06
Final Gravity: x
IBU: 25
Boiling Time (Minutes): 90
Color: medium light
Primary Fermentation (# of Days & Temp): ?[x] days at [x] degrees

Tasting Notes:


Recipe Specifications
--------------------------
32 quarts water initial w/loss to grain (3 gal)
24 quarts sparge water
Batch Size: 15 gal
Boil Size: 12 gal

Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.50lbs - 2 Row RHAR Barley Grain
2.44lbs - 2 row Vienna Malt Grain
1.22lbs - Crystal 10L Grain
10.00 lb American White Wheat (x.0 SRM) Grain
2.75 oz Cascade pellets (60 min) Hops
0.50 oz Willamette pellets (30 min) Hops
0.50 oz Willamette pellets (3 min) Hops
Calc'd at about 25IBU a tad hoppy for a wheat
2 Pkgs Safbrew WB-06 11.5 g Dry Wheat Beer yeast

Mash Schedule: Main mash with two stages of sparge, sparge(s) approx 3 gallons each.
Total Grain Weight: 21.0 lb
----------------------------

Step Time, Name Description, Step Temp
60 min Mash In Add 30 qt of water at 180.0 F, 160.0 F
20 min Mash Out Add 8 qt of water at 200, F 160.0 F (too warm)
add 4 qt of 65 F water hit 150 F
10 min Mash Out Add 12 qt of water at 160, F 150.0 F

Boil and hop. Mix batches of wort to attain good consitent characteristics.

Cool wort, aerate, and pitch yeast in fermenters. .

Notes;
Hmmn 3 pots all with about 4 gallons.
Pot 1 1.075SG @ 140F
pot 2 1.035SG @ 140F
pot 3 1.010SG @ 140F

(1.075 + 1.035 + 1.010)/3 = calc 1.04 @ 140F
Should cool to about 1.05ish according to beer365 SG calc. w/6%ABV

Had trouble with the boil, outdoor grill side burner was acting funny and couldn't find the hose for my turkey fryer... Put all three pots on the stove. Flame out, took a sample off to the side for actual FG, got 1.060 even.

In the end it smells pretty hoppy and the color is a tad dark for a wheat.
Now I'll let it cool and pitch the yeast and then the hard part, waiting.

The wort is really sweet and has a lot of light hoppy taste.

 

[Dynachrome]

OK,

Ten days in the pot. Added a little table sugar to keep the yeast going last Thursday morning on our way out to vacation. I'm thinking it may not have digested...

Finished off at 1.014 @ 75 deg.

The beer is extremely cloudy. My wife said not to worry - she's had comercial wheats that are cloudier.

Taste test at bottling says we have good potential to come close to the previous batch I was trying to somewhat mimic.

 

[Dynachrome]

A couple of the last bottles (bottom of the pots) had the caps bulging within the first 24 hrs.

I just put them in our new spare refriidgerator to condition. They're already carbed.

...I may have emntioned - I have a terrible time waiting to taste a batch.

 

[Dynachrome]

Taste testing the last batch of wheat. Its coming out quite nicely. The hops have settled down and the yeast has imparted a nice sour lemony taste. My friend at the local LHBS mentioned that he thought it might be Bret. I didn't see any funny skins on top or anything. It was only fermenting about 10 days too.

We put up about 11 gallons. I think this is going to be very enjoyable.

 

[Dynachrome]

This one is just sitting collecting dust. It's too sour. Its very much like the first batch, but more sour.

My wife's cousin works for a brewery making signage. He gets free samples and he's beer aware. He said it reminded him of New Belgium "2 Below"

I've never had it.

http://www.newbelgium.com/beer/detail.aspx?id=72e160e8-35a6-49d0-86ed-b2da350185ae

 

[Dynachrome]

..There are a few bottles left. It's actually getting worse. I put it in the 'fridge months ago. If I blindfolded you and told you it was grapefruit juice - the only way you could tell it wasn't would be the carbonation. I filled 7 pint glasses with foam from one twenty-two ounce bottle of this stuff.

 

[Dynachrome]

... oh, and BTW, I bought parts for my next batch of wheat.

Is there any way to wipe out the lacto? I'm assuming that is what it is, but I guess without bacteriologist and a microscope I'll never be 100 percent sure.

 

[Dynachrome]

http://www.youtube.com/watch?v=o2i2aSxl52Y&feature=youtu.be

 

[lschiavo]

That is like magic filling that many glasses out of one bottle!

I finally made a wheat that was pretty good. I used a protien rest and decoction for the first time. Maybe that made the difference? I used 05 so there was no yeast character but that is what I wanted this time. Yooper scored it for me at 35 so not bad...and my first score ever. Here is the recipe I used:


Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 14.40 gal
Estimated OG: 1.044 SG
Estimated Color: 3.7 SRM
Estimated IBU: 16.5 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 6.10 %
9.60 lb Pale Malt (2 Row) US (2.0 SRM) Grain 58.54 %
4.80 lb White Wheat Malt (2.4 SRM) Grain 29.27 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6.10 %
0.50 oz Magnum [14.00 %] (60 min) Hops 14.2 IBU
0.50 oz Simcoe [13.00 %] (5 min) Hops 2.2 IBU
0.50 oz Magnum [14.00 %] (5 min) (Aroma Hop-SteepHops -
0.50 oz Cascade [5.50 %] (0 min) Hops -
3.00 ml Lactic Acid (Mash 60.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
10.00 gm Calcium Chloride (Mash 60.0 min) Misc
2 Pkgs Safale US-05 (Safale #US-05) Yeast-Ale

Mash Schedule: Decoction Mash, Single
Total Grain Weight: 16.40 lb
----------------------------
Decoction Mash, Single
Step Time Name Description Step Temp
20 min Protein Rest Add 6.23 gal of water at 133.4 F 122.0 F
45 min Saccharification Decoct 2.88 gal of mash and boil it 155.0 F - HOLD AT 155 FOR 20 MINUTES BOIL FOR 20 MINUTES THEN ADD BACK TO MAIN MASH.
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 

[Dynachrome]

That is like magic filling that many glasses out of one bottle!

I finally made a wheat that was pretty good. I used a protien rest and decoction for the first time. Maybe that made the difference? I used 05 so there was no yeast character but that is what I wanted this time. Yooper scored it for me at 35 so not bad...and my first score ever. Here is the recipe I used:


Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 14.40 gal
Estimated OG: 1.044 SG
Estimated Color: 3.7 SRM
Estimated IBU: 16.5 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 6.10 %
9.60 lb Pale Malt (2 Row) US (2.0 SRM) Grain 58.54 %
4.80 lb White Wheat Malt (2.4 SRM) Grain 29.27 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6.10 %
0.50 oz Magnum [14.00 %] (60 min) Hops 14.2 IBU
0.50 oz Simcoe [13.00 %] (5 min) Hops 2.2 IBU
0.50 oz Magnum [14.00 %] (5 min) (Aroma Hop-SteepHops -
0.50 oz Cascade [5.50 %] (0 min) Hops -
3.00 ml Lactic Acid (Mash 60.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
10.00 gm Calcium Chloride (Mash 60.0 min) Misc
2 Pkgs Safale US-05 (Safale #US-05) Yeast-Ale

Mash Schedule: Decoction Mash, Single
Total Grain Weight: 16.40 lb
----------------------------
Decoction Mash, Single
Step Time Name Description Step Temp
20 min Protein Rest Add 6.23 gal of water at 133.4 F 122.0 F
45 min Saccharification Decoct 2.88 gal of mash and boil it 155.0 F - HOLD AT 155 FOR 20 MINUTES BOIL FOR 20 MINUTES THEN ADD BACK TO MAIN MASH.
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

I'm thinking you need to post a picture of your pint here. Do you have a different thread going at all? (I can go look)

I was just about to ask you for your recipe too. Can you write out that decoction step in plain english if you get time please? I have never done one. I have taken first runnings and heated them up more to attain mash temps though.

You have less wheat in you version.

We still need to meet up and trade some beer. My wheat's are almost gone.

 

[lschiavo]

I'm thinking you need to post a picture of your pint here. Do you have a different thread going at all? (I can go look)

I was just about to ask you for your recipe too. Can you write out that decoction step in plain english if you get time please? I have never done one. I have taken first runnings and heated them up more to attain mash temps though.

You have less wheat in you version.

We still need to meet up and trade some beer. My wheat's are almost gone.

Well, that beer is long gone but it was good. I friend who loves wheats said it reminded her of Oberon.

The mash schedule is a bit hard to follow. Maybe this will make more sense:

I mashed in to hit 122 with the main mash. After 20 minutes I took out about 3 gallons (the decoction) and heated it to 155. I let it rest at 155 for 20 minutes. Then I brought it to a boil and held the boil for 20 minutes. Finally, I added the decoction back to the main mash which brought it up to 155. Then I let this rest for 45 minutes and mashed out/sparged as usual. That is how it worked out for my equipment anyway.

Decocting adds a bit of time/work to the brew but it seemed to work good. I haven't done another like this since. I just brewed a wheat using a modified no-sparge technique. This seems just the opposite of the decoction as it actually takes about an hour off of the brew. It's not ready yet but seems to taste good so far. Half was racked onto cranberries for my christmas beer.

I am still searching for my perfect wheat. Maybe next time I will try more wheat in the recipe.

 

[Dynachrome]

I followed a search link to Youtube and after banging around for a bit, found this:

[ame=http://www.youtube.com/watch?v=oj8VNTb4KQo&feature=related]Widmer Brothers Commercial - Where's The Lemon? - YouTube[/ame]

Here's to reliable transportation!

 

[Dynachrome]

lschiavo

We might be camping in the U.P. in Sept/Oct sometime. My pipeline is drying up though.

Check out my Dark Wheat thread too.

It takes a while to age, but it is finishing quite nicely.

 

[Dynachrome]

Widmer - Yeah, that was really scary. I was talking about doing a hefe. She says; "Yeah that Widmere was pretty good - it had a yellow and black label."

I clicked on humman brewing's link and there it was in color, black and yellow, just like she described. I guess I brought it home and don't even remember it. We took the labels off the bottles and reused them.

I better get the rice hulls, huh? Stuck mash sounds painful.

I asked my wife how many of the beers we had made - by their name - this morning. She rolled off more than ten!

 

[Dynachrome]

http://www.youtube.com/watch?v=o2i2aSxl52Y&feature=youtu.be

https://plus.google.com/u/0/1046593...6000160671315262498&oid=104659328802033227242

 

[Dynachrome]

Well, that beer is long gone but it was good. I friend who loves wheats said it reminded her of Oberon.

The mash schedule is a bit hard to follow. Maybe this will make more sense:

I mashed in to hit 122 with the main mash. After 20 minutes I took out about 3 gallons (the decoction) and heated it to 155. I let it rest at 155 for 20 minutes. Then I brought it to a boil and held the boil for 20 minutes. Finally, I added the decoction back to the main mash which brought it up to 155. Then I let this rest for 45 minutes and mashed out/sparged as usual. That is how it worked out for my equipment anyway.

Decocting adds a bit of time/work to the brew but it seemed to work good. I haven't done another like this since. I just brewed a wheat using a modified no-sparge technique. This seems just the opposite of the decoction as it actually takes about an hour off of the brew. It's not ready yet but seems to taste good so far. Half was racked onto cranberries for my christmas beer.

I am still searching for my perfect wheat. Maybe next time I will try more wheat in the recipe.

Oberon is one of the most noteworthy in my world.

I'm thinking of brewing outside with the burners today. A decoction might not be a bad idea...

 

[lschiavo]

Oberon is one of the most noteworthy in my world.

I'm thinking of brewing outside with the burners today. A decoction might not be a bad idea...

Wish I were there with you man. I was working on my stupid kitchen remodel. My brewery has been down too long. I'm going to have to relearn all this cool stuff...