Wanted Threefloyds Gumballhead clone

[chainlife]

I brewed Beercheer's version last weekend, but I used Danstar wheat beer yeast to try something different, I'll let y'all know how it turns out

 

[funnelweb]

I brewed Beercheer's version last weekend, but I used Danstar wheat beer yeast to try something different, I'll let y'all know how it turns out

Super! Using a Wheat east was also something that came to me. Looking forward to hear about your experiences

BR Folke

 

[sputnam]

are none of you guys having stuck mashes? I've been using 1/2# rice hulls and still get stuck mashes....

on the other hand the version I tried is 60% (2 row) 40% (supossed to be red wheat but was white) and some rice hulls, with amarillo hops. I liked it so much that I'm gonna use the same grain bill and just play around with the hops and yeast. My last was US-05 and cascade (i upped the IBU's to around 50 as well)...can't wait to taste it.

 

[chainlife]

Super! Using a Wheat east was also something that came to me. Looking forward to hear about your experiences

BR Folke

yeah, I'm looking forward to it. I'm almost done cold crashing in the primary, so I'll transfer in a few days to the keg and dry hop in there. Should be tasty!!

 

[chainlife]

are none of you guys having stuck mashes? I've been using 1/2# rice hulls and still get stuck mashes....

on the other hand the version I tried is 60% (2 row) 40% (supossed to be red wheat but was white) and some rice hulls, with amarillo hops. I liked it so much that I'm gonna use the same grain bill and just play around with the hops and yeast. My last was US-05 and cascade (i upped the IBU's to around 50 as well)...can't wait to taste it.

I have never had a stuck mash, ever, and I have a corona mill and generate a good amount of flour, and have brewed huge beers many times (20+ pounds per 5 gal batch)

 

[Gofastr1]

Three Floyds reports Gumballhead as 35 IBU and 5.6%ABV. Have you guys with ~27 IBU recipes noted much difference in bitterness or aroma?

I'm going to brew 10 gallons in the next few weeks, and put half on mango in a secondary.... anyone else have experience fruiting up a gumballhead?

 

[grrickar]

are none of you guys having stuck mashes? I've been using 1/2# rice hulls and still get stuck mashes....

on the other hand the version I tried is 60% (2 row) 40% (supossed to be red wheat but was white) and some rice hulls, with amarillo hops. I liked it so much that I'm gonna use the same grain bill and just play around with the hops and yeast. My last was US-05 and cascade (i upped the IBU's to around 50 as well)...can't wait to taste it.

I do BIAB, so no stuck mash even without rice hulls. Less need to vorlauft too, even though I still do to get a clearer mash.

I just did the Gumballhead recipe and I am bottling it today. As luck would have it, I have fresh Gumballhead that was bottled Tues to do a side-by-side comparison.

I'll report back my result. Hoping I can perfect this one, I rode my sportbike 4 hours each way to load it up with 2 cases of Gumballhead. No Zombie Dust, but I suspected they wouldn't have it since their website didn't say they had any. I suspect this Tues they will have more ZD...

 

[grrickar]

Popped the top on one of these after two weeks in the bottle and it is *VERY* close to the real deal. I will brew this one again. I used 1968 yeast because that is what I read that FFF uses. I also added 1lb of Torrified wheat for the heck of it.

 

[res291que]

Popped the top on one of these after two weeks in the bottle and it is *VERY* close to the real deal. I will brew this one again. I used 1968 yeast because that is what I read that FFF uses. I also added 1lb of Torrified wheat for the heck of it.

What recipe did you go with? Fermentation temp?

 

[res291que]

What recipe and fermentation temperature did you go with ?

 

[grrickar]

Gumballhead 5 gallon AG clone (modified recipe from Beersmith)

6lbs 9oz Red Wheat
1lb Torrified Wheat
1lb 8oz Caravienne
5lbs 8oz Pale (2row)

.4oz Amarillo (FWH)
.25oz Amarillo 60min boil
.5oz Amarillo 15min boil
1.25oz Amarillo 5min boil
1oz Amarillo 1min boil

Wyeast 1968 (one pack, no starter)

1.7oz Amarillo Dry Hop 10 days in secondary
Fermented between 65-68F for about three weeks.
Bottle carbed with about 4oz of corn sugar for batch

I changed the amounts of the hop additions, the yeast to 1968 and added the torrified wheat. The BeerSmith recipe I found did not say how many days to dry hop, so I guessed.

 

[grrickar]

I bottled 5 gallons of this and have like 12 left. Time to rebrew...

I won't say that recipe is a clone, but if you like the original I believe you will like the version I posted.

 

[milldoggy]

Giving this a whirl tomorrow.
Read on another thread that gumball head for not have any caravienne and I was out of it, so here is what I am going with for 10g
12 wheat
10 2 row
1 c30
1 aromatic
1 oz Amarillo - First Wort
0.5 oz Amarillo - Boil 60.0 min
1 oz Amarillo - Boil 15.0 min
2.5 oz Amarillo - Boil 5.0 min
2.00 oz Amarillo - Boil 1.0 min
1 pkg 1968 for 5 g
1 pkg S04 for the other 5 g
3 oz Amarillo - Dry Hop - 7 days

 

[grrickar]

Giving this a whirl tomorrow.
Read on another thread that gumball head for not have any caravienne and I was out of it, so here is what I am going with for 10g
12 wheat
10 2 row
1 c30
1 aromatic
1 oz Amarillo - First Wort
0.5 oz Amarillo - Boil 60.0 min
1 oz Amarillo - Boil 15.0 min
2.5 oz Amarillo - Boil 5.0 min
2.00 oz Amarillo - Boil 1.0 min
1 pkg 1968 for 5 g
1 pkg S04 for the other 5 g
3 oz Amarillo - Dry Hop - 7 days

Looks good to me. Let us know how it turns out...

 

[sudbuddy]

Giving this a whirl tomorrow.
Read on another thread that gumball head for not have any caravienne and I was out of it, so here is what I am going with for 10g
12 wheat
10 2 row
1 c30
1 aromatic
1 oz Amarillo - First Wort
0.5 oz Amarillo - Boil 60.0 min
1 oz Amarillo - Boil 15.0 min
2.5 oz Amarillo - Boil 5.0 min
2.00 oz Amarillo - Boil 1.0 min
1 pkg 1968 for 5 g
1 pkg S04 for the other 5 g
3 oz Amarillo - Dry Hop - 7 days

Make sure you use red wheat, not white wheat. Three Floyd's puts carafoam in just about everything. I'm not too sure about the crystal or aromatic malts either, that seems out of character for this beer. When I brew my clone I use red wheat, 2 row, carafoam, 1968 and a buttload of amarillo and it usually turns out pretty close. Good luck, I'd love to hear how this goes

 

[milldoggy]

Yes, i am uaing red wheat, avangard to be exact. The other forum insisted on aromatic and not caravienne. A common sub for caravienne is c20, which I had c30 on hand. So I figured I do a little of each. Been a while since I had the real thing, but I will post my results

 

[Crispyvelo]

I just transferred mine into secondary and it was the strangest thing...when I popped the fermenter lid it smelled pretty bad. Of the 10-12 beers I've made thus far (I'm still relatively new), this one smelled the worst. Aromas of pine sap and danky armpit BO. Anyone have a similar experience with the aroma between primary and secondary? I tasted it, and it seemed okay, so I'm hoping the 1.5oz dry hops will fix the stank.

In my beers defense, it's still "green", and I'm sure it will evolve.

The other odd thing is that my FG seems to be lower than predicted (mine is reading 1.004. Any idea what I may have done for this to happen? I forgot to check the temp so it was probably way colder than 70 (came from cold cash in fridge). Also, I think I may have used white wheat by mistake. How greatly will that throw off the flavor from what it was intended to be?

I'll keep u all posted.

Chris

 

[Michigan_Wolfman]

Here's a clone recipe for Threefloyd's Gumballhead as formulated by my LHBS. The people at Adventures In Homebrewing in Ann Arbor are the Yodas of homebrew!

Threefloyd's Gumballhead Clone Recipe:

Original gravity: 1.053
Pre-boil gravity: 1.049
Final gravity: 1.014

IBUs: 30

ABV: 5.1%

Grain Schedule:

6 Lbs American 2 Row
4 Lbs Wheat
1 Lb Aromatic

Mash Techniques:

Single Infusion: 152⁰F Until Conversion (Usually 60 Minutes)
Kettle Mash Tun: Mashout to 170⁰ then Sparge with 170⁰ Water
Cooler Mash Tun: Sparge with 190⁰ - 200⁰ Water

Hops Schedule:

0.5 ounce Amarillo @60 minutes.
1 ounce Amarillo @ 15 minutes.
0.5 ounce Amarillo @ 5 minutes.
1 ounce Amarillo @ end of boil
1 ounce Amarillo for dry hopping @ secondary fermenter.

Yeast: White Labs 001 California Ale (67⁰ - 70&#8304, Wyeast 1056 American Ale (60°-72°)

 

[milldoggy]

Here's a clone recipe for Threefloyd's Gumballhead as formulated by my LHBS. The people at Adventures In Homebrewing in Ann Arbor are the Yodas of homebrew!

Threefloyd's Gumballhead Clone Recipe:

Original gravity: 1.053
Pre-boil gravity: 1.049
Final gravity: 1.014

IBUs: 30

ABV: 5.1%

Grain Schedule:

6 Lbs American 2 Row
4 Lbs Wheat
1 Lb Aromatic

Mash Techniques:

Single Infusion: 152⁰F Until Conversion (Usually 60 Minutes)
Kettle Mash Tun: Mashout to 170⁰ then Sparge with 170⁰ Water
Cooler Mash Tun: Sparge with 190⁰ - 200⁰ Water

Hops Schedule:

0.5 ounce Amarillo @60 minutes.
1 ounce Amarillo @ 15 minutes.
0.5 ounce Amarillo @ 5 minutes.
1 ounce Amarillo @ end of boil
1 ounce Amarillo for dry hopping @ secondary fermenter.

Yeast: White Labs 001 California Ale (67⁰ - 70&#8304, Wyeast 1056 American Ale (60°-72°)

I think as those mash temps you wont have water left. Probably even melt your mlt.

 

[Michigan_Wolfman]

Can't say I've tried it, since it's an all grain recipe, but those were the temperatures as posted on AIH's website. I agree, it does seem a little high.

 

[milldoggy]

1520 F. A little high? Water boils at 212f

 

[Broham1]

1520 F. A little high? Water boils at 212f

Yeah, color me confused.

 

[m00ps]

I dont think the recipe posted is accurate. The one on the first page is what I agree with. I've made a gumballhead clone, which I slowly tweaked into my own hoppy wheat, but this is what I started with. I definitely know Three Floyds uses red wheat and caravienna. The hop schedule, just do what you want but be sure to hopburst it. Hopstand wouldnt hurt either

6 lbs. - Wheat Malt
5 lbs. - 2-Row Pale Malt
1 lb. - Caravienne Malt

Supposedly, they use an ENGLISH yeast. Not sure which one would be the closest though

 

[Gofastr1]

Three Floyds reports Gumballhead as 35 IBU and 5.6%ABV. Have you guys with ~27 IBU recipes noted much difference in bitterness or aroma?

I'm going to brew 10 gallons in the next few weeks, and put half on mango in a secondary.... anyone else have experience fruiting up a gumballhead?

I got busy and haven't yet brewed... so a bump on these questions.

Regarding fruit (mango, in particular) I have previously brewed an IPA, my adaptation of Bell's Two Hearted (IBU ~ 67), with mango that came out fantastic. I put about 2.75# of fresh frozen mango in the primary at day 9 when beer was basically finished (gravity of 1.013) and bucket temp of ~64F; this kicked off a slow fermentation and four days later, the mango was barely detectable. I subsequently crashed at about 49F, racked to secondary and added about 1.75# of more fresh frozen mango. After another three days, the mango flavor was perfect, so I racked to keg. A taste of the mango slices left in secondary proved all the flavor had been extracted.

So, a third question related to second above: Does anyone think the mango added at end of primary, in primary, added anything subtle that would be missed if I just upped the mango addition in secondary and skipped that added in primary? I'm thinking for the mango version of my Gumball Head clone I'll just to the secondary addition, and probably scale the quantity back to give the same #mango/IBU ratio as I did for the IPA.

 

[milldoggy]

Giving this a whirl tomorrow.
Read on another thread that gumball head for not have any caravienne and I was out of it, so here is what I am going with for 10g
12 wheat
10 2 row
1 c30
1 aromatic
1 oz Amarillo - First Wort
0.5 oz Amarillo - Boil 60.0 min
1 oz Amarillo - Boil 15.0 min
2.5 oz Amarillo - Boil 5.0 min
2.00 oz Amarillo - Boil 1.0 min
1 pkg 1968 for 5 g
1 pkg S04 for the other 5 g
3 oz Amarillo - Dry Hop - 7 days

Drinking it now, wife said it is one of the best I ever did. Very good beer, nice balance. It has the sweetness I like in my hoppy pale ales. 1968 is better than s04. Just barely. Will brew this again

 

[Natdavis777]

Here is my most recent attempt ( dry hopping now)

10Gal

OG 1.054
FG 1.012

IBU 38

12# 2 Row
8# Red Wheat
1# Caravienne

All Amarillo

1.75oz @ 60min
1.25 @ 15min
1.25 @ 5 min
2oz @ Flameout
5oz Dry Hop

1968 with appropriate starter

 

[Swifty]

What are your thoughts about using Nottingham at around 68 degrees for a yeast on this beer?

Thank you in advance,

Swifty

 

[aprichman]

What are your thoughts about using Nottingham at around 68 degrees for a yeast on this beer?

Thank you in advance,

Swifty

In my opinion Nottingham can throw some off putting flavors at higher temps. I prefer to keep it around 64F which keeps things pretty clean but still contributes a bit of English "twang".

 

[Gofastr1]

Finally brewed my ~13g attempt at GBH:

Red Wheat - 50%
Rahr Two Row (because I had it) - 41.5%
Caravienne - 8.5%

Mash @ 152-153F

Amarillo (8.2% AA)
0.75oz @ first wort
0.75oz @ 60m
1.5oz @ 15m
3.85oz @ 5m
3.15oz @ 1m

OG = 1.055

Split into two fermentations of ~ 6g each:

Ferm A
1 smak pak of 1968 - London ESB
68-69F for 21d, then 72-74 for a planned 10d (this ferm slowed down a bunch; think my smack pak was ~ 4 mos old... so it's still going)
rack and dry hop w/2oz. Amarillo

Ferm B
1 smak pak 1332 - Northwest Ale
68-69F for 21d
rack and add 1 & 3/4# diced and previously frozen mangos, dry hop w/2oz. Mosaic at 40F for planned 7 days.

Both will be kegged and ready for an early October "Wheat and Greet" party a brew buddy is planning...

 

[ruascott]

Brewing this one up today. Only have 4oz Amarillo on hand, so will have to play around with the hop schedule.

Trying it out with Marris Otter instead of the regular 2 row. Will be using 1968, the FFF house yeast.