brewtim
Landlord.
- Joined
- Mar 2, 2013
- Messages
- 565
- Reaction score
- 2
After 6 days in the bottle my patience ran out.
Wheat beers are so tasty, I used to drink loads when I was in Germany, for my first one I thought I'd pick a middle of the range fermentation @ 20 C and sure enough it's tasting balanced between spicy and banana, I prefer them a bit more spicy, so will try a lower fermentation temp for the next one. Also I think got my bottle priming calculation wrong using dextrose I used 125g for 18 litres when I should have used nearer 300g, there is good carbonation but not the prickly carbonation normally associated with the style (that or I just opened the first bottle too early
)
Pittsy's inspiration and postings on here helped me, I also bought the Wheat book by Stan (and 25Kg of Wheat Malt & 25Kg of Pilsner). :hat:
For a corny sized batch, I used:
Grain - 3.2Kg Dingemans Wheat Malt (67%)
Grain - 1.37Kg Dingemans Pilsner Malt (28%)
Grain - 0.2Kg Acid Malt (4%) (Lactic Acid arrived too late for this brew)
Yeast - WLP380 Hefeweizen IV Ale 180 billion cells.
Water - Campden, sodium chloride in with the grains.
Stats
OG 1.045
Expected ABV 4.6%
Mash
Total liquor 37L
Mash in 27L @ 45 C
Step 1 Ferulic 45 C for 20 mins
Step 2 Saccharification 63 C for 30 mins
Step 3 Saccharification 71 C for 30 mins
Step 4 Add 10L @ 78 C
Step 5 78 C for 10 mins
Boil
90 mins.
30g Saaz 90 mins
Equipment
Braumeister 50L with the 20L mash pipe, Minibrew 8G plastic conical fermenter, STC controlled Beko Larder fridge, Corny keg & CO2, Blichmann beer gun, Beersmith 2
Fermentation
Pitch @ 20 C
Down to 1.012 after 5 days, skimmed yeast, raised temp to 22 C
Down to 1.010 after 10 days, cooled to 8 C for 4 days.
Packaging & Conditioning
Into bottles @ 8 C after 14 days
Batch primed with 125g dextrose (use more next time)
6 days or more @ 20 C
1hr 15mins or more @ 4 C before serving :party:
Sampled @ 6 days in the bottle ready to drink :thumb:
Wheat beers are so tasty, I used to drink loads when I was in Germany, for my first one I thought I'd pick a middle of the range fermentation @ 20 C and sure enough it's tasting balanced between spicy and banana, I prefer them a bit more spicy, so will try a lower fermentation temp for the next one. Also I think got my bottle priming calculation wrong using dextrose I used 125g for 18 litres when I should have used nearer 300g, there is good carbonation but not the prickly carbonation normally associated with the style (that or I just opened the first bottle too early
)Pittsy's inspiration and postings on here helped me, I also bought the Wheat book by Stan (and 25Kg of Wheat Malt & 25Kg of Pilsner). :hat:
For a corny sized batch, I used:
Grain - 3.2Kg Dingemans Wheat Malt (67%)
Grain - 1.37Kg Dingemans Pilsner Malt (28%)
Grain - 0.2Kg Acid Malt (4%) (Lactic Acid arrived too late for this brew)
Yeast - WLP380 Hefeweizen IV Ale 180 billion cells.
Water - Campden, sodium chloride in with the grains.
Stats
OG 1.045
Expected ABV 4.6%
Mash
Total liquor 37L
Mash in 27L @ 45 C
Step 1 Ferulic 45 C for 20 mins
Step 2 Saccharification 63 C for 30 mins
Step 3 Saccharification 71 C for 30 mins
Step 4 Add 10L @ 78 C
Step 5 78 C for 10 mins
Boil
90 mins.
30g Saaz 90 mins
Equipment
Braumeister 50L with the 20L mash pipe, Minibrew 8G plastic conical fermenter, STC controlled Beko Larder fridge, Corny keg & CO2, Blichmann beer gun, Beersmith 2
Fermentation
Pitch @ 20 C
Down to 1.012 after 5 days, skimmed yeast, raised temp to 22 C
Down to 1.010 after 10 days, cooled to 8 C for 4 days.
Packaging & Conditioning
Into bottles @ 8 C after 14 days
Batch primed with 125g dextrose (use more next time)
6 days or more @ 20 C
1hr 15mins or more @ 4 C before serving :party:
Sampled @ 6 days in the bottle ready to drink :thumb:
