What Can I Do With This?

[RonRock]

I got some grains in a deal I recently made. And I was lucky enough to win the Barley Crusher in the recent Brewmasters Warehouse drawing. So I figured I might as well put 2 and 2 together and get

Trouble is I don't know what I can make out of what I have. So here it is;

14.9 Lbs Wheat Malt

8.7 Lbs Pilsner Malt

Is this enough to even start with? I would get any other grains necessary for whatever. Or I could just toss them, but that seems so wasteful. And I won't learn anything from that.

 

[McKBrew]

You might be able to work out something with the pilsner and wheat malt but personally I'd wait and get a few more grains and get brewing.

If being unable to use your Barley Crusher right away is distressing, you could box it up and ship it to me.

 

[flyangler18]

Do you like sour beers? Give this one a whirl.

 

[RonRock]

LOL. No I can get some stuff and go. I had to wait until today to clear out my Carboys and fermenting fridge. Just figured WTF why not practice on some free stuff. I think I hosed my first AG by boiling off too much and ended up way short. Didn't notice until too late. I'll do better this time but as I said why not play with what I have. Or I could save it for the day I pick a recipe I need it for. I'd rather use it.

 

[Shawn Hargreaves]

That looks perfect for a Belgian Wit or German Hefeweizen. Both start in the same way:

4 lb Pilsner malt
4 lb Wheat malt

(or if you're feeling fancy, for the Belgian wit add half a pound each of acid malt and flaked oats as well)

You want minimal hops, maybe one ounce at 60 minutes of some noble type (Saaz, Hallertauer, etc).

For a German hefe, you're done. Add a vial of German hefe yeast (eg WLP300) and you're done.

For a Belgian wit, also add between half and one ounce each of dried orange peel and crushed coriander at flameout, and ferment with a Belgian style yeast (eg. WLP400).

 

[RonRock]

That looks perfect for a Belgian Wit or German Hefeweizen. Both start in the same way:

4 lb Pilsner malt
4 lb Wheat malt

(or if you're feeling fancy, for the Belgian wit add half a pound each of acid malt and flaked oats as well)

You want minimal hops, maybe one ounce at 60 minutes of some noble type (Saaz, Hallertauer, etc).

For a German hefe, you're done. Add a vial of German hefe yeast (eg WLP300) and you're done.

For a Belgian wit, also add between half and one ounce each of dried orange peel and crushed coriander at flameout, and ferment with a Belgian style yeast (eg. WLP400).

I happen to have some Hallertauer also. That might work.

Now is there anything commercial I can go buy to see what I may be making?

I'm not sure what a German Hefe or a Belgian Wit should taste like. Sorry I'm not quite a Beer Snob, yet.

 

[KingBrianI]

Ron, see if you can get a weihenstephan hefeweizen at a specialty beer store. That should give you a good approximation of what the german hefe you'll make will taste like. WLP300 and Wyeast 3068 are the Weihenstephan yeast.

 

[Shawn Hargreaves]

German hefeweizen is hard to get over here: I've only seen it in specialty import beer stores. It's an awesome style though. Basically the same malt basis as a US style hefeweizen (which I find kind of bland) but fermented with much more interesting yeast which gives it a wonderful complex yeasty banana/clove aroma. Ideally you want to ferment in the low to mid 60 temp range. 60 or lower and you get all clove, while if you get up to 70 you'll end up with too much banana.

For a Belgian wit, see if you can find some Hoegaarden or Celis White. Both are widely available in stores around my neck of the woods (Seattle). It's light, refreshing, subtly spicy and citrusy. One of my favorite styles both to brew and drink, except I rarely get to drink any because my girlfriend downs it all first

In fact both of these are great styles for friends that aren't into hardcore hoppy microbrew stuff. They're interesting and complex enough that beer snobs tend to like them, but also very accessible for the rest of the world!

 

[Brewmasters Warehouse]

EdWort has an award winning recipe listed here that you have everything for. I would give it a whirl. For goodness sakes get that Barley Crusher a workout already.

 

[Jolly McStanson]

Your lucky because I want a Barley Crusher really bad. You should do an experiment and see what she will crunch up around the kitchen. That's what I'm going to do when I get one...... lol I'm in silly mood.

I like the taste of a strong wheat beer. A buddy of mine home brewed one ones and it was great. You have a good opportunity to make a big wheat beer here.

 

[tranceamerica]

I think I hosed my first AG by boiling off too much and ended up way short. Didn't notice until too late. .

I often boil off too much. just top off with water.

 

[RonRock]

Starting to look like I'm an EdWort groupie.

Apfelwein, Haus Pale Ale, now Bavarian Hefeweizen.


Hey Ed, Thanks for the pointer. I'm still buying Lottery tickets, I know I'm on a roll.

 

[flyangler18]

Starting to look like I'm an EdWort groupie.

Apfelwein, Haus Pale Ale, now Bavarian Hefeweizen.

Didn't want to try the Berliner Weisse, eh?

 

[RonRock]

Didn't want to try the Berliner Weisse, eh?

I haven't written that off quite yet. Just not sure what to expect from a "Sour Beer" Any thing to compare it to?

 

[flyangler18]

Just not sure what to expect from a "Sour Beer" Any thing to compare it to?

There are some commercial examples.

From the BJCP descriptor for the style:

17A. Berliner Weisse

Aroma: A sharply sour, somewhat acidic character is dominant. Can have up to a moderately fruity character. The fruitiness may increase with age and a flowery character may develop. A mild Brettanomyces aroma may be present. No hop aroma, diacetyl, or DMS.

Appearance: Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention due to high acidity and low protein and hop content. Always effervescent.

Flavor: Clean lactic sourness dominates and can be quite strong, although not so acidic as a lambic. Some complementary bready or grainy wheat flavor is generally noticeable. Hop bitterness is very low. A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional). No hop flavor. No diacetyl or DMS.

Mouthfeel: Light body. Very dry finish. Very high carbonation. No sensation of alcohol.

Overall Impression: A very pale, sour, refreshing, low-alcohol wheat ale.

Comments: In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. Often served with the addition of a shot of sugar syrups (‘mit schuss’) flavored with raspberry (‘himbeer’) or woodruff (‘waldmeister’) or even mixed with Pils to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.

History: A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. Only two traditional breweries still produce the product.

Ingredients: Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is extremely low. A single decoction mash with mash hopping is traditional.

Vital Statistics: OG: 1.028 – 1.032
IBUs: 3 – 8 FG: 1.003 – 1.006
SRM: 2 – 3 ABV: 2.8 – 3.8%
Commercial Examples: Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, Weihenstephan 1809 (unusual in its 5% ABV), Bahnhof Berliner Style Weisse, Southampton Berliner Weisse, Bethlehem Berliner Weisse, Three Floyds Deesko

I'd liken a typical Berliner Weisse to a tart, unsweetened lemonade without the high acidity. Incredibly refreshing!

 

[alz28]

I use the exact same grains to make my Wit. I use 7 lbs 8 oz of Pilsner and 7 lbs 8 oz of wheat malt per 10 gallon batch. 2 oz East Kent Goldings for a hour and 1 oz finley crushed corriander. 1.5 oz of Bitter orange peels soaked in warm water for a hour and then boiled in the wort the last five minutes. Step up to 9 lbs of each grain per 10 gal batch if your eff% is 75%.
Enamples of a Wit: Blue Moon
Shock Top
New Belgian- Mothership Wit
Hoegarden

 

[kedash]

I happen to have some Hallertauer also. That might work.

Now is there anything commercial I can go buy to see what I may be making?

I'm not sure what a German Hefe or a Belgian Wit should taste like. Sorry I'm not quite a Beer Snob, yet.

This "might" be a good example. I think this is the one I had this summer. I loved it. I know it was from this brewery and was a wheat beer. Check out their other beers while on their site. Here is the link: Ayinger - Braü Weisse