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Monster Media 1993 #2
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1993-07-10
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WHEAT BEER David Smith 72320,275
Dunkel Weizen Steve Cook/N MINN 76100,603
PANHANDLE WHEAT james kuehn 76164,3340
---------------------------
Fm: David Smith 72320,275
If you want quick and simple, buy 6.5 lbs. of the weizen extracts available
from any number of suppliers (Williams, Great Fermentations, the Home
Brewery...), the Wyeast Weizen yeast, and some Hallertauer or Saaz hops (1 to
1.25 ounces of 3% alpha acid hops for a 60 minute boil in a 1.040 wort will
give you a little more than 15 IBU's - about the middle of the road for
Weizen, high for a Berliner Weisse). Put the yeast in a starter (see other
recent threads), boil up the extract and hops, chill the wort, and pitch.
If you want a more American wheat taste (i.e. less clove-like) use a yeast
like Wyeast American Ale. Either way, fermented at cool room temp these beers
should be ready by early December if brewed this week. Wheat beers are
generally at their best when fresh, so you should be all set.
If you want to spice up the beer a bit for Christmas, you can add 0.5 ounces
of corriander seed or 0.5 ounce dried orange peel in the last few minutes of
the boil. If you do this you might want to add a half pound or pound of light
crystal to the recipe to add some sweetness as a counterpoint to the spices.
---------------------------
Sb: Dunkel Weizen Recipe
Fm: Steve Cook/N MINN 76100,603
I asked for ideas on brewing a Dunkel Weizen about a month ago, and got lots
of help, so I thought I would post the recipe I actually made, with some notes
on the first few bottles.
(for 5 gals)
1 lb Malted Wheat, preground
1 lb Munich Malt, preground
1/2lb Med. Crystal Malt
3 lb The Home Brewry Wheat Malt Dry Extract
3 lb Brewmaster Australian Dark Dry Malt Extract
3/4 oz Tettnanger Hop Pellets (60 min boil) 4.5% Alpha Acid
1/4 oz Tettnanger Hop Pellets (30 min boil) 4.5% Alpha Acid (15.8 IBU's)
Wyeast Weizenbier yeast is 1 pint starter
I Mini-mashed the Wheat and Munich Malts using a Temp control mash with a
protein rest at 122 degrees for 30 min, then 150-152 until iodine test
indicated conversion (about 45 mins). I steeped the Crystal Malt to 170
degrees, then added the dry malts and boiled for 60 mins. Hops added as
noted. Wort chilled with immersion chiller, then fermented in glass carboy
with blow-off tube for 5 days. Starting SG = 1.058, racked when activity
seemed about over (SG 1.020.) In secondary for 10 days, then bottled (final
SG 1.018) Fermintation temp a steady 61 degrees.
TASTING NOTES -- The Brewmaster Dark malt is REALLY DARK. If I would redo it
I would use a lighter dark malt for a more subtle color. As it is this beer
is a clear dark brown/black. Low bitterness, no hop flavor, very malty. It
is just as Michael Jackson describes it in the Pocket Guide to Beer -- "a
delicious complex of fruitness and maltiness." Head is not developed enough
yet. (Only 10 days in the bottle)
---------------------------
Fm: james kuehn 76164,3340
WHEAT BEER
Robin asked for some more recipes so I'll submit one for a wheat beer that
I've just finished. Its a pretty simple recipe but I think its the best beer
I've brewed to date. I'd even like to enter this one in a competition if I
could find one close by here. Anyway, here goes:
PANHANDLE WHEAT
2 cans Munton & Fison Wheat extract (6.6 lbs) 1 cup malted wheat 1 tsp calcium
sulfate Pearle hops for boil (5.5 HBU's) Hallertauer hops for finishing (2.0
HBU's) Wyeat Weizenbier Liquid Ale #3056 1/2 tsp Irish Moss OSG - 1.042 FSG -
1.010
Add the calcium sulfate and start heating the water with the malted wheat (in
a boiling bag to keep things simple) until 170F. After reaching full boil,
add wheat extract and 1/2 of the Pearle hops. Add remaining Pearle after
about 20 min and continue boil for a total of 1 hr. Add Irish Moss about 15
min prior to end of boil. At 60 min, add Hallertauer hops, remove from heat
and cover. Bring temperature to pitching temperature and add the Wyeast. I
didn't use a starter but I saw activity after about 7 hrs and it was going all
out within 24 hrs. After 3 days I transfered to the secondary and I bottled
about 10 days after that. I tried a bottle after two weeks when the
temperature here in West Texas reached 80 degrees and IMHO, it was GREAT! It
was very lightly hopped and had a fair head. I was hoping for a more clove
taste but the taste was there. Next time I'll increase the amount of malted
wheat to get a better head but it is a good beer.