Wanted Threefloyds Gumballhead clone

[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.

This has been crashed and into the keg. Not really sure how the MO will play with this, but wanted to try it out. Will be doing first samples tonight. I also dry hopped with Amarillo + Columbus.

 

[ruascott]

This has been crashed and into the keg. Not really sure how the MO will play with this, but wanted to try it out. Will be doing first samples tonight. I also dry hopped with Amarillo + Columbus.

This has come out very tasty, and certainly would be really close to the real deal if I'd used a bit more Amarillo.

The MO gives it a very full body to this, in,a good way. That combined with the 1968 certainly gives it a bit of an English flavor profile.

 

[ruascott]

This has come out very tasty, and certainly would be really close to the real deal if I'd used a bit more Amarillo.

The MO gives it a very full body to this, in,a good way. That combined with the 1968 certainly gives it a bit of an English flavor profile.

I drank this side by side with a real Gumball last night. The color was dead on. The taste was almost identical, with mine being just slightly fuller bodied/maltier which I attributed to the Maris O. Was actually a perfect winter version of this recipe. I also dry hopped with Columbus + Amarillo. And used magnum for bittering.

The keg is being drained very quickly.

If anyone wants to clone it perfectly do the

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

WY1968

But try it with MO if you want something equally tasty with just a bit more fullness.

 

[Shenanigans]

I want to brew some wheat beers for the Summer.
Might give this one a whirl.
Do you think WLP005 British Ale yeast would be OK for this?
I have a 25Kg sack of pale wheat so I want to use that up rather than buying some red wheat. Is there anything I could/should add to the grain bill to make up for the difference between red and pale wheat?

Thanks!

 

[BoostEd6]

Just used jongrafto's recipe posted on the first page for my first BIAB and nailed the OG. Pretty excited to see how this turns out.

 

[ruascott]

Summer is here, so time for 10G of GBH clone. I have 3lbs of Amarillo on deck ready to go

As stated, the recipe above is dead on. Go with WY1968 to get as close as possible, but I've made with US05 with good results.

 

[joshb]

I brewed this one today in my Grainfather. I used white wheat and WLP001. I also moved all the late edition hops to a whirlpool/hop stand for 30 minutes. OG is 1.054.

 

[Epos7]

I think I will take a stab at this next week. I have some hard red light munich wheat I want to try to get involved, although I'm thinking it would be overkill at 50% of the grain bill. It's 9 degrees SRM. The malting company suggested keeping it in the 10-20% range, so I may do that and sub white wheat for the other 30-40% of the grain bill. Would make for a little darker beer, I'm thinking.

 

[Rush]

I've got bulk C10, C60 and C120, but no Caravienne. This recipe with caravienne comes out to 5.79 Lovibond. If I sub the 1LB of caravienne for .75LB C10 and .2LB C60 I get 5.74 Lovibond. Would this mixture of C10 and C60 be a good substitute for caravienne here?

 

[Epos7]

I drank this side by side with a real Gumball last night. The color was dead on. The taste was almost identical, with mine being just slightly fuller bodied/maltier which I attributed to the Maris O. Was actually a perfect winter version of this recipe. I also dry hopped with Columbus + Amarillo. And used magnum for bittering.

The keg is being drained very quickly.

If anyone wants to clone it perfectly do the

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

WY1968

But try it with MO if you want something equally tasty with just a bit more fullness.

What was your OG/FG with 1968? Three Floyds lists theirs as 5.6% ABV. Brewer's Friend predicts 69% attenuation, so I could hit 5.6% if I shoot for an OG of 1.060 and end up at 1.018. Something tells me the 1968 might attenuate down a bit further, however.

 

[Epos7]

Took a stab at brewing a variation of this today. Was shooting for 1.053 but it dumped rain during my boil so I only hit 1.046. I went a little higher on the IBUs at 38 so hopefully it's still in balance.

 

[Epos7]

Took a stab at brewing a variation of this today. Was shooting for 1.053 but it dumped rain during my boil so I only hit 1.046. I went a little higher on the IBUs at 38 so hopefully it's still in balance.

I took a refractometer sample today, and it's down to 1.012. That gives me 73% attenuation. Ideally I'd like it a little drier as my OG was a little low, but that's not bad! I used Wyeast 1968. Sample smelled and tasted great.

It's only been a week since fermentation started, but I think I'll cold crash tonight. Krausen dropped a few days ago, and it's been sitting on dry hops for 3+ days at 68F for a diacetyl rest.

 

[Epos7]

Bottled yesterday after a two day cold crash, 11 days after brewing and 10 days since fermentation started. Smelled and tasted awesome! A hydrometer sample shows it finished at 1.011, so it's about 4.7%.

 

[Calaeb]

Has anyone fruited this yet? Granted i know it wouldnt be a clone, but I'm thinking of doing this with citra/mosaic for a nice hoppy wheat beer for the fall. Then fruiting half of the 10g batch

 

[troglodytes]

Anyone try this bottled with a fast turn around? We are having a largish party and I like to brew for the parties we throw, but I think the turn around may be tight.I have a little over 5 weeks until this will be served. If I do a large pitch and bottle fast could this be ready to serve that soon or will I be serving up sub optimal brew because I'm trying to rush it?

I'm thinking 1 week primary followed by 4 days dry hop followed by 3 weeks in bottle and then 2 to 3 days to chill down. Its tight but...possible??

 

[FranklinBrewer]

I plan to dry-hop w/ the amarillo hops for 5-7 days in a muslin bag in the primary, after fermentation has completed. I'm using US-05 for yeast.

Can anyone suggest to me if I should cold-crash prior to dry-hopping?

I've read on other threads on this site that having lots of floating yeast in the beer during dry hopping can absorb some of the hop aromas, decreasing dry hop effectiveness (i.e. I should therefore cold crash prior to dry hop)...

On the other hand, I've also read that yeast is an important characteristic of american wheat beers, and if one wants to brew this to style, it should probably be kept largely in there (i.e. don't cold crash).


Recommendations for this particular recipe? Thanks....

 

[triethylborane]

Preparing to brew this next week, here is the recipe I plan to follow:

AG Gumball Head Wheat SG1.052 FG1.012 - 6 gallons
6lbs Red Wheat Malt
5lbs 2-Row Pale Malt
1lb Cara Ruby

Hop Scheduling 27 IBU
0.25oz Amarillo First Wort Hop
0.25oz Amarillo 60 min
0.50oz Amarillo 15 min
1.25oz Amarillo 5 min
1.00oz Amarillo 1 min
1.50oz Amarillo Dry Hop (after primary finishes, dry hop for 7-10days)

Yeast WLP002 ENG Ale 2L starter

Mash at 153f 60 minutes (1.30qt H20/lb), batch sparge to volume
Pitch at 68f, fermentation 65f
Cold crash for a day, plan on bottling this one

I plan to dry-hop w/ the amarillo hops for 5-7 days in a muslin bag in the primary, after fermentation has completed. I'm using US-05 for yeast.

Can anyone suggest to me if I should cold-crash prior to dry-hopping?

I've read on other threads on this site that having lots of floating yeast in the beer during dry hopping can absorb some of the hop aromas, decreasing dry hop effectiveness (i.e. I should therefore cold crash prior to dry hop)...

On the other hand, I've also read that yeast is an important characteristic of american wheat beers, and if one wants to brew this to style, it should probably be kept largely in there (i.e. don't cold crash).


Recommendations for this particular recipe? Thanks....

I plan on cold crashing, Ive done it with my NEIPA clones and they come out flavorful as expected and close to the commercial brew. The proteins will bind the oils from the dry hops (simplified) but a cold crash doesnt seem to impact them, just large particles like hop and yeast clusters. Plenty of yeast will make it into the bottles for conditioning.

 

[Pinhead]

Here's the recipe I've been using and it comes out good, I have never had it side by side with Gumball head. I make my Daughter a batch for Christmas or her Birthday when we are going to up north at that time of year and she has never turned them down.


5 lbs Wheat Malt, Bel (2.0 SRM) Grain 1 50.0 %
3 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 35.0 %
1 lbs Caravienne Malt (22.0 SRM) Grain 3 10.0 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 5.0 %

0.50 oz Amarillo Gold [8.50 %] - Boil 60.0 min Hop 5 14.5 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 15.0 min Hop 6 7.2 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 7 2.9 IBUs

0.50 oz Amarillo Gold [8.50 %] - Steep/Whirlpool 0.0 min Hop 8 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9 -

• 1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs

1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days

 

[triethylborane]

Bottled this yesterday. OG was 1.053, FG 1.012, smell and taste samples point to success in cloning; cant detect any off flavors at this point but fwiw my tastebuds. That gumball taste is so strange, but it is good. Love the vibrant golden-orange color of this too, wish I had taken a better pic. Decided this would do well in bottles versus keg, so bottled it with pink caps. Pushed the limits of my 6.5 carboy with the 6 gallon batch, started with an orange cap + blow off tube, then switched to a bung + air lock.

 

[FranklinBrewer]

Bottled this yesterday. OG was 1.053, FG 1.012, smell and taste samples point to success in cloning; cant detect any off flavors at this point but fwiw my tastebuds. That gumball taste is so strange, but it is good. Love the vibrant golden-orange color of this too, wish I had taken a better pic. Decided this would do well in bottles versus keg, so bottled it with pink caps. Pushed the limits of my 6.5 carboy with the 6 gallon batch, started with an orange cap + blow off tube, then switched to a bung + air lock.


View attachment 549420 View attachment 549421

OOOOhhhh, very nice.
How come you got that one short bottle in the back right though?

Coincidentally, I bottled mine yesterday too. First beer i've ever made. I skipped the steeping grains since I didn't know what those were a few weeks ago, hahaha. Now I'm more educated. Hopefully it'll still be good.
I used US-05.
OG 1.052
FG 1.010

Not sure this tastes like a gumball. Also, i've never had 3F's gumballhead, so I am not sure if my tastebuds even have the capability to detect that particular type of delicious taste from within a beer.

I got 45 bottles out of my 5 gallon batch because of lots of trub. Looks like you beat me by 36oz.. Cheers!!!

 

[triethylborane]

OOOOhhhh, very nice.
How come you got that one short bottle in the back right though?

Coincidentally, I bottled mine yesterday too. First beer i've ever made. I skipped the steeping grains since I didn't know what those were a few weeks ago, hahaha. Now I'm more educated. Hopefully it'll still be good.
I used US-05.
OG 1.052
FG 1.010

Not sure this tastes like a gumball. Also, i've never had 3F's gumballhead, so I am not sure if my tastebuds even have the capability to detect that particular type of delicious taste from within a beer.

I got 45 bottles out of my 5 gallon batch because of lots of trub. Looks like you beat me by 36oz.. Cheers!!!

A little bit more than that

The shortie is a hooegaarden bottle, I think those are the shortest in my collection. I have a few 11.2oz floating around. I probably had a couple pints and a half left in the bottling bucket, but there were some hop bits that would have been pulled into the bottle so I didnt bother with that. I did fill up two quart-sized mason jars with the trub and yeast. So, I think I wasted 3/5 of a gallon when it comes down to it, though two quarts of yeast will have a quick turnaround for a vanilla porter this week.

The gumball taste is there, its so strange.

 

[cpuwhiz22]

I know this is an old thread, and sorry to revive it with a stupid question, but please go easy on me. I am relatively new to brewing, but I have done about six 5 gallon batches from extract kits and had good results. I am now ready to attmpt my first all grain batch, and I am planning to try this out.

My question, is that the recipe posted says:

All Grain Recipe - Gumball Head Wheat ::: 1.052/1.012 (6 Gal)

Is this really a six gallon recipe, or a 5 gallon? What I mean, is what is my post boil wort volume supposed to be (what goes into the fermentor)?