- Sep 25, 2018
- Reaction score
- Denver, CO
After 14 years of looking at the Delerium Tremens close recipe on here I'm finally going to give it a try this weekend.
Are you talking about this one day_trippr? How long does that need to age before it's great?... I'm hoping to do another batch of my imperial chocolate stout on Sunday ...
Are you talking about this one day_trippr? How long does that need to age before it's great?
Sound like a Belgian wheat beer, called a WitbierI don't know what to call what I'm brewing tomorrow. It'll almost be a German wheat beer, except I'm using unmalted wheat (50%) instead of wheat malt. The rest will be Vienna. That should have just enough enzymes to convert. Single 30 minute addition of Crystal hops (unless I change my mind at the last minute and use Tradition) to about 15 IBU, and Munich Classic yeast.
ETA: It's mashing right now. I used unbleached all-purpose flour for the wheat. I've done that before, but this time I guess I didn't mix it with the malt well enough because it was a lot harder to get rid of all the dough balls. It's very pale, but smells really good from all that Vienna.
Nah. It'll look like a hefeweizen, taste like a hefeweizen, and quack like a hefeweizen. Nobody will know you used wheat that wasn't malted. It's a hefeweizen.Sound like a Belgian wheat beer, called a Witbier
That's what I think too, but I don't know yet. (how'd you know my great-uncle's name?) It's kinda between a Hefeweizen and a Belgian Wit. If I'd added orange zest and coriander and used a different yeast it would be a Witbier. If I'd added the orange and coriander but still used Munich Classic yeast it still might be a Witbier but wouldn't taste quite right. (I bet it would still be good) I could brew the same grain bill with a lot more hops and use US-05, K-97, or Nottingham (etc) and brew something American.Nah. It'll look like a hefeweizen, taste like a hefeweizen, and quack like a hefeweizen. Nobody will know you used wheat that wasn't malted. It's a hefeweizen.
But Great-Uncle Horst Gunter would definitely not approve.
The only thing I’m really worried about is I used 10% Golden Naked Oats instead of malted oats. Apparently that isn’t a good substitute
I'm brewing in the basement today too, but not the first time.First timer here, well first time all in one, first time brewing in the basement. Zamba pale ale in and anvil. So far likeing it.
I have quantities of both, and was considering that combo for an upcoming hazy. What's your hop schedule and IBUs look like?Making a Citra/Nectaron IPA today. Kitchen smells great.
I generally shoot for 1:2 Citra-to-Nectaron, but I have Citra LUPOMAX, so I went closer to 1:3.I have quantities of both, and was considering that combo for an upcoming hazy. What's your hop schedule and IBUs look like?
I make a pale using mosaic and cashmere hops that I really love. Noticably different from my other pale ales.Bottling a Whitbier and a White Stout this weekend. Brewed a Rye Pale Ale using Chinook hops on Tuesday. May brew another Pale Ale with Cashmere hops with weekend.
Yeah, the first iteration was really good, misplaced the recipe and added way too much salt on the second batch, maybe the third will be the charm. Thanks for the vote.I vote for the Dill Pickle!
that's what i am doing this spring and summer. brewing single hop pale ales and try several new hops to see how they turn out. something different and hopefully find some winners!I make a pale using mosaic and cashmere hops that I really love. Noticably different from my other pale ales.
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