First Proper Extract Brew

[iScarlet]

No real reason behind this post, except that I'm so bloody proud of myself for finally doind my first actual extract brew after mistakenly thinking kit-n-bits was the same thing. Derr. :lol:

Anyway, this brew represents my diving back head first into beer brewing after a couple of months doing some ciders for SWMBO and friends. Just a bit of a break to clear my head.

Here's my recipe:
0.5kg wheat malt
0.5kg pilsener malt
0.1kg crystal malt (Thanks Manticle)
1kg LDME
1kg Dextrose
0.2kg Maltodextrin
30g Hallertauer @ 60 mins
10g Hallertauer @ 20 mins
10g Hallertauer @ flameout
Orange peel

12g Brewcellar wheat beer yeast (any ideas/criticisms on the strain or profiles of this yeast are most welcome).

Cracking the grains was a bitch with a mortar and pestle, but if nothing else it gives more gravity to my argument for buying a mill for that first AG. If I was smart I would have taken pictures. The gravity was only a few points below what I was expecting (1041 when I was hoping for 1044, big whoop), so the efficiency of the mortar and pestle more than makes up for the amount of elbow grease put in.

Now, I have no idea what I'm expecting in this, it's a whee bit of wheat in a mostly barley wort. It's most definitely not a Hoegaarden clone, despite the orange peel and the choice of yeast, and I'm not even sure the end result could be called a wit, but time will tell.

The wort is a lovely pale greyish brown, and the yeast is happily munching away. I've bowed my head and prayed to the Beer Gods (and Patron Saints) to deliver me from infection.

Cheers/Slinte!

[edited for my yeast misnomer]

 

[manticle]

Brew cellar yeasts with vague origins here:

http://www.homebrewinn.com.au/beer_yeast.htm. Meant to be a German ale yeast.

Developing recipes is a lot of fun. Nice one.

 

[JaffaMan]

No real reason behind this post, except that I'm so bloody proud of myself for finally doind my first actual extract brew after mistakenly thinking kit-n-bits was the same thing. Derr. :lol:

Anyway, this brew represents my diving back head first into beer brewing after a couple of months doing some ciders for SWMBO and friends. Just a bit of a break to clear my head.

Here's my recipe:
0.5kg wheat malt
0.5kg pilsener malt
0.1kg crystal malt (Thanks Manticle)
1kg LDME
1kg Dextrose
0.2kg Maltodextrin
30g Hallertauer @ 60 mins
10g Hallertauer @ 20 mins
10g Hallertauer @ flameout
Orange peel

12g Brewcellar wheat beer yeast (any ideas/criticisms on the strain or profiles of this yeast are most welcome).

Cracking the grains was a bitch with a mortar and pestle, but if nothing else it gives more gravity to my argument for buying a mill for that first AG. If I was smart I would have taken pictures. The gravity was only a few points below what I was expecting (1041 when I was hoping for 1044, big whoop), so the efficiency of the mortar and pestle more than makes up for the amount of elbow grease put in.

Now, I have no idea what I'm expecting in this, it's a whee bit of wheat in a mostly barley wort. It's most definitely not a Hoegaarden clone, despite the orange peel and the choice of yeast, and I'm not even sure the end result could be called a wit, but time will tell.

The wort is a lovely pale greyish brown, and the yeast is happily munching away. I've bowed my head and prayed to the Beer Gods (and Patron Saints) to deliver me from infection.

Cheers/Slinte!

[edited for my yeast misnomer]

I just went through the same thing over the weekend, my recipe includes:

1.5kg LME (amber)
1.5kg LME (light)
500g LDME
250g Caramalt
20g Amarillo at 40 and 20
20g Saaz at 10
Safale Us-05 (also planing to try reuse this yeast for first time tommoz when I put the brew into secondary)

 

[iScarlet]

Right, today was bottling day. Here is the result, uncarbonated of course:

Tastes fine, looks nice and cloudy for a wit, but next time I doubt I will use fresh orange rind. Let's hope that mellows and we'll chalk it down to experience.

 

[manticle]

Did you just use the orange part or did you include the pith (white part as well)?

A lot of flavours should round out with proper conditioning.

 

[iScarlet]

I just used the rind on this one. The last time I used citrus in a brew I through in a whole lemon cut into eights and that one came out like a radler.

 

[manticle]

How much did you use?

 

[iScarlet]

All the rind from one orange. It doesn't add much in the flavour in the beer, just a strong smell.

 

[manticle]

I reckon that will dissipate. I've used rind from 2 and more oranges before (admittedly darker brews) and had no issues.

See how it is in a couple of weeks with carbonation.