What should I brew today?

[Milkdud76]

Looking for suggestions and recipes of what to brew today. This is only my 3rd time brewing so i'm looking for a partial extract/grain recipe. I'm not really into Stouts or beers with high IBU's. This is only my 3rd time brewing so i'm looking for a partial extract/grain recipe.

Thanks for the help

 

[BradleyBrew]

British Mild, ESB
Amber Ale
Kolsch
Belgian Wit
etc etc etc

All would have tons of recipes online.

 

[thetragichero]

Something with milkduds in it!

 

[Milkdud76]

Those sound good. I had a hefeweizen from BJ's yesterday and kind of wanted to try to get the (what I think) is a clove/allspice flavor. Do you know of any that are like that?

 

[Milkdud76]

Something with milkduds in it!

Thats funny right there

 

[BradleyBrew]

Those sound good. I had a hefeweizen from BJ's yesterday and kind of wanted to try to get the (what I think) is a clove/allspice flavor. Do you know of any that are like that?

Most german wheat yeast will give you a clove like character to the beer especially if you use a starter and ferment slightly warm.

 

[NOISEpollution]

Those sound good. I had a hefeweizen from BJ's yesterday and kind of wanted to try to get the (what I think) is a clove/allspice flavor. Do you know of any that are like that?

I brewed a spiced hefeweizen last month and it came out fantastic

5 lbs wheat DME
1 lb 4 oz pilsner 2 row German
1 lb 4 oz wheat malt german

1 oz hallertauer (60 min)
1/4 oz hallertauer hersbrucker (10-5 min)

At flameout
1 tbsp ground nutmeg
1 tbsp ground cinnamon
1 tbsp ground allspice

Steep 5-10 minutes before cooling

Pitch with WLP300 Hefeweizen Ale yeast

You gotta trust me on this one. Everyone pretty much agreed this has been my best one yet. If you want to get a little crazy, add a tbsp of pumpkin pie spice too.

 

[Ranman481]

This brew is awesome! It took me 4 tries with the help of my supplier to hone in on exactly what I wanted...dark,rich,not to "hoppy" and with a slight banana / clove undertone. I have brewed this recipe at least 6 times. I goofed when it says "all grain" because you do use liquid malt extract.

All-Grain - Bavarian Hefeweizen (Schneider Aventinus Clone?)

--------------------------------------------------------------------------------

Recipe Type: All Grain
Yeast: Wyeast #3068
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.013
Boiling Time (Minutes): 35-38
Color: Dark
Primary Fermentation (# of Days & Temp): 7 / 70
Secondary Fermentation (# of Days & Temp): 10-12 / 70
Tasting Notes: Even after only 1 week bottled, sample had noticable banana/clove characteristics

Malt Base: 6.6 lbs. Bavarian Wheat Liquid Malt Extract
Specialty Grains (crushed): 16 oz. Wheat Grain, 2 oz. Chocolate Wheat, 2 oz. Caramel Wheat
Sugar: 1 lb. Dark Candy Syrup
Hops: 1 oz. Perel (bittering) 1 oz. Hersbrucker (aroma)

*Place grains in muslin bag. Place in 1-2 gallons of cold water, slowly bring to approx. 160 deg. and hold temp for 10 mins. Discard grains.

*Add cans of malt extract and sugar syrup and stir well to disolve.
Bring to a boil, add bittering hops and continue to boil for 30 min.
Add aroma hops and boil 5-8 min.

*Pour wort into fermentation vessel containing enough water to total 5 gal.
Pitch yeast once temp. has cooled to 70-75 deg.

I transfered to my carboy after 7 days. After 10 days the gravity reading was down to 1.013. 2 days later, gravity still holding. Bottled.

 

[NOISEpollution]

This brew is awesome! It took me 4 tries with the help of my supplier to hone in on exactly what I wanted...dark,rich,not to "hoppy" and with a slight banana / clove undertone. I have brewed this recipe at least 6 times. I goofed when it says "all grain" because you do use liquid malt extract.

All-Grain - Bavarian Hefeweizen (Schneider Aventinus Clone?)

--------------------------------------------------------------------------------

Recipe Type: All Grain
Yeast: Wyeast #3068
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.013
Boiling Time (Minutes): 35-38
Color: Dark
Primary Fermentation (# of Days & Temp): 7 / 70
Secondary Fermentation (# of Days & Temp): 10-12 / 70
Tasting Notes: Even after only 1 week bottled, sample had noticable banana/clove characteristics

Malt Base: 6.6 lbs. Bavarian Wheat Liquid Malt Extract
Specialty Grains (crushed): 16 oz. Wheat Grain, 2 oz. Chocolate Wheat, 2 oz. Caramel Wheat
Sugar: 1 lb. Dark Candy Syrup
Hops: 1 oz. Perel (bittering) 1 oz. Hersbrucker (aroma)

*Place grains in muslin bag. Place in 1-2 gallons of cold water, slowly bring to approx. 160 deg. and hold temp for 10 mins. Discard grains.

*Add cans of malt extract and sugar syrup and stir well to disolve.
Bring to a boil, add bittering hops and continue to boil for 30 min.
Add aroma hops and boil 5-8 min.

*Pour wort into fermentation vessel containing enough water to total 5 gal.
Pitch yeast once temp. has cooled to 70-75 deg.

I transfered to my carboy after 7 days. After 10 days the gravity reading was down to 1.013. 2 days later, gravity still holding. Bottled.

This recipe looks great, especially with the dark candy sugar but it seems a bit light on the grains. I don't have anything in front of me, what's the percentage of the LME? Typically you want to keep extract at 60% of your grains for partial mash. I like the addition of chocolate and caramel though. I'm going to have to try something similar to this but the lack of a base pale malt kinda scares me.

Also, do NOT transfer your wort to your FV until it has cooled.

I'd try something like 6.6 lbs wheat LME, 1 lb wheat malt German, 1 lb pilsner 2 row German, 4 oz chocolate wheat, 4 oz caramel wheat. Hop schedule seems on point though.

 

[Milkdud76]

Decided to brew the Bavarian Hefeweizen. Had to make a few changes because Brew supply store didn't have chocolate wheat. Used 4oz of chocolate and added 4oz flaked wheat.

Hopefully it turns out.

 

[Milkdud76]

Forgot, the OG was 1.060 @73F

 

[Ranman481]

Good luck with it. For my personal tastes I enjoy this recipe even better than anything I have ever paid for at a bar or package store. I would love to hear how it turns out for you.

 

[Milkdud76]

Took gravity reading today and it was 1.020 @ 67F. Anticipated FG is 1.013, so I'll wait a few more days and see if it lowers. Had good aroma but had an acidy taste to it.

 

[Ranman481]

Sorry to hear that your batch had an "acidy taste". Perhaps it was simply the changes you had to make because your supplier didn't have all the ingredients. I'm actually cooking a batch tomorrow. I'm sure that in the end your batch will be fine...perhaps just different than expected.