- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing: In-Process Thread
Posted on 5/14/15 at 11:22 am to HungryFisherman
Posted on 5/14/15 at 11:22 am to HungryFisherman
I used beersmith to convert it and it just used wheat LME, I thought it would use pale and wheat
1
Posted on 5/14/15 at 11:23 am to LoneStarTiger
Good to know. The Breiss Wheat Extracts list 65% wheat 35% barley as the mix. So I guess that would have me a little high on the wheat, as yalls recipes are like 50-50 wheat to barley.
Posted on 5/15/15 at 10:44 am to HungryFisherman
couldn't stand the wait anymore so I pulled a sample of my plum wheat. In the glass it looks like pink lemonade. There is a nice wheat nose, and a great tartness to it. I don't think I will need to add any lactic acid to it. Actually, it might benefit from some fruit extract to bump up the plum flavor, but I will wait to see how it is after it sits another week then carbonates.
Really, really happy with this one so far.
Really, really happy with this one so far.
Posted on 5/15/15 at 10:46 am to LoneStarTiger
Sounds good. I just picked about 8 pounds of blackberries in the yard the other day and froze them. Thinking about making a blackberry witbier. Any suggestions based on your plum process thus far?
Posted on 5/15/15 at 10:51 am to rbWarEagle
not specifically, other than to keep the grain bill simple and light colored and let the fruit carry the beer.
Posted on 5/15/15 at 10:58 am to LoneStarTiger
2-row, crystal, and a little bit of acid... something like that? Also, these blackberries are mostly tart but I'd like there to be a good sweetness... any ideas there?
Posted on 5/15/15 at 11:25 am to rbWarEagle
well, you need wheat in there somewhere, to be a wit. Also, since you don't like saisons I would stay away from Belgian yeast to ferment it, like used in a wit.
I wouldn't use any crystal, and if you want less tart and more sweet don't use the acid malt.
If you are brewing all-grain, mash at 154 or 156 to increase the complex sugars that will not ferment out and consider adding a little malto dextrin which also ferments very little. This will increase the sweetness and mouthfeel. Maybe even consider a cream ale rather than a wit.
I wouldn't use any crystal, and if you want less tart and more sweet don't use the acid malt.
If you are brewing all-grain, mash at 154 or 156 to increase the complex sugars that will not ferment out and consider adding a little malto dextrin which also ferments very little. This will increase the sweetness and mouthfeel. Maybe even consider a cream ale rather than a wit.
This post was edited on 5/15/15 at 12:07 pm
Posted on 5/15/15 at 12:04 pm to rbWarEagle
quote:
2-row, crystal, and a little bit of acid... something like that? Also, these blackberries are mostly tart but I'd like there to be a good sweetness... any ideas there?
Like LST said, if you're brewing a wit you won't need any crystal at all...
45% Pilsner
40% Flaked Wheat
10% Flaked Oats
5% Munich
Wyeast Belgian Wit is a good yeast. It definitely has the traditional wit esters and phenols, but those can be kept in control with a lower fermenation temp.
If decide to go another direction a Kolsch or American Wheat yeast would do well with that grain bill too.
A few years back I brewed a 'Peaches & Cream Wheat' that turned out really well. I added 1/2 lb of lactose when I kegged the beer and it gave a nice peach ice cream flavor to the beer.
Posted on 5/15/15 at 12:17 pm to LoneStarTiger
quote:
well, you need wheat in there somewhere, to be a wit. Also, since you don't like saisons I would stay away from Belgian yeast to ferment it, like used in a wit.
I wouldn't use any crystal, and if you want less tart and more sweet don't use the acid malt.
Sounds good.
quote:
If you are brewing all-grain, mash at 154 or 156 to increase the complex sugars that will not ferment out and consider adding a little malto dextrin which also ferments very little. This will increase the sweetness and mouthfeel. Maybe even consider a cream ale rather than a wit.
Damn... blackberry cream ale sounds delicious.
Posted on 5/15/15 at 12:17 pm to LSUGrad00
quote:
45% Pilsner
40% Flaked Wheat
10% Flaked Oats
5% Munich
Solid, I like the sound of that.
quote:
A few years back I brewed a 'Peaches & Cream Wheat' that turned out really well. I added 1/2 lb of lactose when I kegged the beer and it gave a nice peach ice cream flavor to the beer.
Damn, that sounds great.
Posted on 5/16/15 at 8:54 am to rbWarEagle
quote:
lso, these blackberries are mostly tart but I'd like there to be a good sweetness... any ideas there
Use wheat malt. If you go with a majority wheat malt bill, the sweetness of the malt will cut back on the acidity of the blackberries
Posted on 5/16/15 at 11:54 am to BugAC
is this a pic of my plum wheat or pink lemonade?
Posted on 5/16/15 at 12:06 pm to LoneStarTiger
I'm hoping it's the wheat. That's an amazing color if it's a beer.
Posted on 5/16/15 at 12:38 pm to BottomlandBrew
I was hoping it would clear up like the wheat pale ale I made, then I realized 1010 doesn't flocculate very well, and with all the fruit pulp in it, there's no way it clears. Now if I can get it into the keg without a lot of pulp we will be good to go
Posted on 5/16/15 at 2:07 pm to LoneStarTiger
Looks tasty!
Posted on 5/18/15 at 8:15 am to I_heart_beer
I had grandiose plans to light up the big system and brew a 10 gallon batch of single malt lager, but after yard work yesterday morning I wanted nothing to do with outside. So I brewed 5 gal on the stove inside. Really simple just to highlight the grain and hop.
10 lbs Riverbend Malt House Heritage Malt (6Row)
.5 oz Azacca 60
.5 oz Azacca 10
BIAB at 150
WLP 830 at 52
We shall see what it ends up being. It was really nice out of the kettle.
Different topic. Went to Donner Peltier Distillery on Saturday and picked up two more 15 gallon barrels. These are a little older, so we may go straight to lambic with them rather than hoping we get any whiskey flavor. Or at least a lighter beer that needs more wood than whisky. My house is quickly turning into a barrel cellar.
10 lbs Riverbend Malt House Heritage Malt (6Row)
.5 oz Azacca 60
.5 oz Azacca 10
BIAB at 150
WLP 830 at 52
We shall see what it ends up being. It was really nice out of the kettle.
Different topic. Went to Donner Peltier Distillery on Saturday and picked up two more 15 gallon barrels. These are a little older, so we may go straight to lambic with them rather than hoping we get any whiskey flavor. Or at least a lighter beer that needs more wood than whisky. My house is quickly turning into a barrel cellar.
Posted on 5/18/15 at 8:27 am to Fratastic423
quote:
Different topic. Went to Donner Peltier Distillery on Saturday and picked up two more 15 gallon barrels.
Nice!
Posted on 5/18/15 at 8:53 am to s14suspense
quote:
s14suspense
I am really going to need to turn my workshop into a temp controlled space in order to move the barrels out there. But that will be at least a year down the road.
Posted on 5/18/15 at 8:53 am to Fratastic423
quote:
Went to Donner Peltier Distillery on Saturday and picked up two more 15 gallon barrels.
Are they selling the barrels to the public or do you guys just have a great hookup?
quote:
Different topic.
Brew at the Zoo will be on October 2nd this year. I thought the event went really well last year, especially for a first year event. I think if listen to the feedback from attendees and make a few small changes it could be a great annual event for craft beer fans in baton rouge.
This post was edited on 5/18/15 at 9:00 am
Posted on 5/18/15 at 8:56 am to LSUGrad00
quote:
Brew at the Zoo will be on October 3rd this year.
what time was it held last year? In the evening?
Page 327 of 443
Popular
Back to top
Follow TigerDroppings for LSU Football News