Grizzly299
The Beer Bear
I made this beer over a month ago and I've got to say it's pretty good.Dont take my word for it, give it a go yourself!
Notes:
Appearance:Cloudy,Pale, Straw coloured with a thick wobbly head.
Aroma: Wheat,Malty, Slight citrus.
Taste:Wheat,Spicy yeast,Bread, low levels of orange/citrus and coriander.Mild and pleasant nutmeg aftertaste.
Mouthfeel: Light to medium
Finish: Short and slightly tart.
****I have hard water (213caco3) so you may not need the acid malt if your water is softer.
OG: 1.044
FG: 1.012 ish (I bottled at 1.013 and it over carbed)
Volume: 18-19 litres in fermenter
Efficiency: 64%
Grains;
2 Kg Unmalted Wheat
2.6 Kg Pilsner Malt
87g Acid Malt (****Depends on your water, mine is very hard)
230g Oat Husks
Mash Schedule(Multi Infusion);
Initial temp assumes dry grain is at 18ðC
45ðC for 20 mins - 8.8 litres @ 51.2ðC
65ðC for 60 mins - 6.2 litres @ 100ðC
76ðC for 10 mins - 7.8 litres @ 100ðC
Hop and other additions;
12.5g Perle @ 36mins (11.6 IBU)
12.5g Perle @ 12mins (5.8 IBU)
5g Bitter Orange peel @ 12 mins
12g Bitter Orange peel @ 5 mins
15g Corriander @ 5 mins
Fermentation;
Yeast- Mangrove Jacks M21
One Sachet Rehydrated and pitched at 20ðC
Allow to climb to 26ðC during fermentation.
Once primary fermentation is complete store beer at ambient temperature of 22ðC Until it attenuates.
Leave in primary for at least two weeks, I should have left it for three to get it to attenuate.
When priming aim for 3 volumes of Co2, I have ended up with about 3.5 which is pushing it a little with standard bottles.( Luckily the style suits high carbonation)
Condition for two weeks at room temperature and then move to a cool place and condition for a further two weeks.Obviously have a cheeky sample at your discretion
Enjoy!
Notes:
Appearance:Cloudy,Pale, Straw coloured with a thick wobbly head.
Aroma: Wheat,Malty, Slight citrus.
Taste:Wheat,Spicy yeast,Bread, low levels of orange/citrus and coriander.Mild and pleasant nutmeg aftertaste.
Mouthfeel: Light to medium
Finish: Short and slightly tart.
****I have hard water (213caco3) so you may not need the acid malt if your water is softer.
OG: 1.044
FG: 1.012 ish (I bottled at 1.013 and it over carbed)
Volume: 18-19 litres in fermenter
Efficiency: 64%
Grains;
2 Kg Unmalted Wheat
2.6 Kg Pilsner Malt
87g Acid Malt (****Depends on your water, mine is very hard)
230g Oat Husks
Mash Schedule(Multi Infusion);
Initial temp assumes dry grain is at 18ðC
45ðC for 20 mins - 8.8 litres @ 51.2ðC
65ðC for 60 mins - 6.2 litres @ 100ðC
76ðC for 10 mins - 7.8 litres @ 100ðC
Hop and other additions;
12.5g Perle @ 36mins (11.6 IBU)
12.5g Perle @ 12mins (5.8 IBU)
5g Bitter Orange peel @ 12 mins
12g Bitter Orange peel @ 5 mins
15g Corriander @ 5 mins
Fermentation;
Yeast- Mangrove Jacks M21
One Sachet Rehydrated and pitched at 20ðC
Allow to climb to 26ðC during fermentation.
Once primary fermentation is complete store beer at ambient temperature of 22ðC Until it attenuates.
Leave in primary for at least two weeks, I should have left it for three to get it to attenuate.
When priming aim for 3 volumes of Co2, I have ended up with about 3.5 which is pushing it a little with standard bottles.( Luckily the style suits high carbonation)
Condition for two weeks at room temperature and then move to a cool place and condition for a further two weeks.Obviously have a cheeky sample at your discretion
Enjoy!