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Monster Media 1993 #2
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1993-07-10
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FIGHTIN' GATOR FESTIVAL WHEAT ('91)
Ingredients (for 5 gallons):
6.6 lbs. Ireks unhopped Weizenbier Extract
1/2 lb. American 6⌐row Malted Barley
3.5 cups Laglaander Light Dry Malt Extract
1/3 oz. Burton Water Salts
1 3/4 oz. Fuggles Hop Pellets
1/2 oz. Cascade Hop Pellets
1/2 tsp. Irish Moss
1 cup fresh strawberries
Yeast (See Procedure)
3/4 cup corn sugar (to prime)
Procedure: I pre-boil and chill all water to be used in the brewing process
(With the amount of solids I boil out of our local water, I
sometimes wonder what sort of interior coating I must have after
a lifetime of drinking it!)
Crack the grain and put in pot with approximately 1 gallon of
your water. Bring heat slowly to boil. Remove the pot from the
stove and steep for 1 hour.
Sparge the water over the grain between the grain pot and the
brewpot to remove all flavor, etc. from the grain. Discard the
used grain.
Bring the brewpot to a boil and add the Extract, Dry Extract,
Water Salts and Fuggles hops. Boil for a total of 60 mins.
Add strawberries for 30 minutes. (The first time I made this one
I failed to put the strawberries in a bag for the boil - not a
mistake I'll make again. Although, straining the pulp out before
bottling and occasionally finding the seeds in the final beer
did make for an interesting drink.)
Add the Irish Moss for last 10 minutes of the boil.
Add the finishing Cascade hops for last 5 minutes of the boil.
Pitch yeast
I have used 2 packs of Red Star Ale Yeast (I know: arghh!!) in each
of my two wheat beers to date. To my surprise I found that they fermented
out fairly well in 7 to 10 days and slightly enhanced the mild fruity quality
of the final product.
BSG: 1.056
ESG: 1.016
Notes: I ferment in plastic, and bottle after fermentation. After
bottling I leave at room temperature (65 deg to 70 deg) for 1 to 2
weeks; then refrigerate for 1 to 2 additional weeks before
unleashing on the unsuspecting.
As with most of my beers, for its style, my wheats are probably
overhopped. In addition I have problems clearing the haze from
the final product (I realize in this beer the fruit contributes
greatly to that problem)
This was my first beer which met with unqualified acceptance from
the uninitiated masses. I suppose it is because it is a lighter
beer than my prior attempts, although I would like to think its
flavor and quality had something to do with it.
Enjoy!
FIGHTIN' GATOR FUZZBUSTER
Ingredients (for 5 gallons):
6.6 lbs. Ireks unhopped Weizenbier Extract
4 cups Laglaander Light Dry Extract
1/2 lb. 6-row Klages Malt
1/3 oz. Burton Water Salts
1 3/4 oz. Fuggles Hop Pellets
1/2 oz. Cascade Hop Pellets
1 tsp. Irish Moss
2 cups fresh Peaches
Yeast (See Procedure)
3/4 cup corn sugar (to prime)
Procedure: Pre-boil all water to be used in brewing process
- Crack the grain and put in pot with approximately 1 gallon of
the pre⌐boiled water. Bring temperature to 170 deg to 190 deg and
hold for 30 mins. Remove grain pot from heat and steep for
30 mins.
- Sparge the water over the grain between the grain pot and the
brewpot to remove all of the flavor, etc. from the grains.
Discard the used grain.
- Bring the brewpot to a boil and add the Weizenbier Extract, Dry
Extract, Water Salts and Fuggles hops. Boil 60 minutes.
Add 1 cup of sliced peaches (in cheesecloth bag) for last 20
minutes of boil.
- Add Irish Moss for last 15 minutes of boil.
- Add finishing Cascade Hops for last 10 minutes of boil.
- Pitch yeast (I used the Red Star once again)
Add 1 cup of peaches to fermenter (in bag)
- BSG: 1.056 ESG: 1.014
Notes:
As noted, this recipe is just a slight variation on the Festival
Wheat beer. As with the Festival Wheat, the Red Star Yeast worked
out fine. There was still some haze, but less than with the
strawberries.
I will definitely try these recipes (or some other variation on
them) in the future. In fact, I have 4 more cans of the Ireks
Extract to allow me to experiment further.
Enjoy!