Recipe Idea?

[joeyuwp]

Buddies and I are having a homebrew contest in early August and I just can't decide what to make. The audience/judging group will contain about half men and half women. Almost all are straight macro brew drinkers so I don't want to get too heavy or explosive with the taste. Also being in August, I think it will need to be refreshing and light. I was leaning towards a fruity wheat or some sort of witbier or a blonde but I just can't decide. Any suggestions?

 

[Chesterbelloc]

Buddies and I are having a homebrew contest in early August and I just can't decide what to make. The audience/judging group will contain about half men and half women. Almost all are straight macro brew drinkers so I don't want to get too heavy or explosive with the taste. Also being in August, I think it will need to be refreshing and light. I was leaning towards a fruity wheat or some sort of witbier or a blonde but I just can't decide. Any suggestions?

Well.... with women involved. And, with late-Summer being the time.

WHEAT BEER!!


(I am working on building you a beer... I'll be back!)

 

[Chesterbelloc]

I chose the Danstar yeast as your Summer temps look to be 58F to 81F... I don't know this yeast at all, but from what I am reading lower temps in the mid-60's to low-70's will produce more sulfury (I am probably incorrect) and a ferment in the mid-70's to around 80's will yield more fruit.

I included the acidulated because I am guessing the colour might need it for the water where you are... I chose the Strissels because they are cool and Frenchy... I chose the Smaragd hops because they have a fruity-flavour going on. White wheat for obvious reasons, breadiness and softness.... to go with the Strissel, and because the other guys will most likely use Red Wheat (if they use any at all).

This way, you'll be able to tell the girls that you chose to use French hops, and that you hope that they like the flowery aroma and subtle fruit undertones. You could also explore with a little torrified wheat and see if you like that... IMO it is nicer than flaked.

Before we explore the recipe, try doing this in different types of fermenters. Try to do an open-type (a bucket with holes, maybe, and some-type of filter to keep nasties out) and do one in a carboy or whatever else you typically use. Fermenter geometry does affect ester production.


(Fellas, pipe in and repair what I have broken)


Winnebago Strisselsmara Summer Sipper
6-D American Wheat or Rye Beer



Size: 5.0*gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 162.64*kcal per 12.0*fl oz

Original Gravity: 1.049 (1.040 - 1.055)
|=================#==============|
Terminal Gravity: 1.012 (1.008 - 1.013)
|=====================#==========|
Color: 5.35 (3.0 - 6.0)
|====================#===========|
Alcohol: 4.81% (4.0% - 5.5%)
|================#===============|
Bitterness: 23.6 (15.0 - 30.0)
|=================#==============|

Ingredients:
4.0*lb Vienna Malt
4.0*lb White Wheat (malt or raw)
8.0*oz Acidulated Malt
8.0*oz Corn Sugar
1.0*ea Danstar WB-06 Munich Wheat Beer
1.0*oz Strisselspalt (3.3%) - added during boil, boiled 60.0*m
1.0*oz Smaragd (5.0%) - added during boil, boiled 15.0*m
1.0*oz Strisselspalt (3.3%) - added during boil, boiled 5.0*m




Results generated by BeerTools Pro 1.5.21

 

[joeyuwp]

Wow thanks. Way more than I was looking for

 

[khiddy]

If I could weigh in, I'd actually recommend a Patersbier - a Trappist table-beer that there are no commercial examples of (as it's brewed exclusively for the monks). The recipe is as simple as can be, and the yeast brings all of the flavor. This is a remarkably refreshing beer that wins awards, and if you brew it now and can wait until August to serve it, you'll have the most delicious beer on earth (mine never lasts that long, but the last few pints out of the keg are wonderful!). It's very effervescent, and slightly cloudy - reminiscent of a wheat beer, but with only pilsner malt, it's the yeast bringing all the flavor to this party!

Patersbier (based on a recipe by Stan Hieronymous) - 5gal All Grain
OG: 1.048
FG: 1.011
ABV: 4.7%
IBU: 31
Yeast: Fermentis Safbrew T-58 dry yeast

10lbs Pilsner malt
0.5oz Hallertau leaf hops (7.8%) - 60min
0.5oz Hallertau leaf (7.8%) - 30min
0.5oz Saaz leaf (3.2) - 5min

Single-infusion mash at 149F for 60min
60-minute boil, add Whirlfloc or Irish Moss 15min before flameout.
Ferment and transfer to keg/bottle with enough priming sugar to achieve 3.5 to 4.0 volumes CO2.

 

[Skagdog]

What about this Lemon-Lime Hefe from over in the recipe section of this forum. I've actually got a batch of lemon lime and a batch of grapefruit that are already delicious. They've still got a little conditioning to go but man-o-man it's a great lime take on a standard Hefe.

 

[rhamilton]

If I could weigh in, I'd actually recommend a Patersbier - a Trappist table-beer that there are no commercial examples of (as it's brewed exclusively for the monks).

Huge thanks for the recipe -- I love Belgian beers so this is right up my alley. I've added it to my 'Things To Brew' list

 

[joeyuwp]

If I could weigh in, I'd actually recommend a Patersbier -

I might make this for myself and not wait for this summer. Sounds intriguing

 

[khiddy]

The Patersbier is offered as a kit from Northern Brewer, originally using Wyeast 3787 Trappist High Gravity yeast. I assembled the recipe locally, subbing the Safbrew T-58 the first time I brewed it (my LHBS was out of 3787), swapped Hallertau for the originally specified Tradition hops, and have never looked back.

I submitted my version to the Collaborator Project at Widmer Brothers Brewing two years ago, and it made it to the final round of judging. Winning beers get scaled up and brewed (with the homebrewer's help) as commercial release beers by Widmer for local sale. The irony: the bottle I submitted to the competition was from a batch that was even better one month after judging... this is a beer that ages VERY well!