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Discussion in 'General Recipe Discussion' started by Tim Cox, 19/11/18.

 

  1. Tim Cox

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    Posted 19/11/18
    Hello Ladies and Gents,

    I am currently in the process of shifting house and as such, I've had to pack up all my brewing equipment, Sell my Fermenting Fridge, and all sorts of other horrors =(

    This has left me with an awful amount of spare time and I have one of those minds that never, ever stops......I have been dreaming up a beer on my long drives between SA and QLD and I think I know what I want, but need some help to establish an actual recipe.....

    Considering I am moving back to QLD, I want to take full advantage of the tropical fruits that will be available to me and I want to incorporate the following:
    Weetbix
    Rolled oats
    Rice
    Mango
    Pineapple
    Passionfruit

    I am sort of going for a breakfast mash/style of thing. If I could incorporate it into a wheat beer that'd be perfect although a Pale Ale wouldn't be too bad either....

    Can anyone give me any pointers on how to get this across to a 23 ltr batch at around 5-8%?

    Cheers

    Tim
     
  2. Lionman

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    Posted 6/12/18
    I'll have a go.

    I would pre cook the rice and oats. Weetbix can be added directly to the mash. Probably a good idea to use some rice hulls in there to help the sparge flow better. I would add any fruit as a secondary fermentation, almost like a dry hop.

    2Kg pale Malt
    1Kg Wheat Malt
    1Kg Weetbix
    .5Kg Rolled Oats - cooked
    .5Kg Rice - cooked

    5g Magnum - FWH

    10g Mosaic - 5min
    10g El Dorado - 5min
    10g Galaxy - 5min

    30g Mosaic - Whirlpool
    30g El Dorado - Whirlpool
    30g Galaxy - Whirlpool

    300g Mango - Secondary
    300g Pineapple - Secondary
    300g Passionfruit - Secondary

    This will come out at about

    5.5ABV
    20IBU
    3.5SRM

    The hops match up with the fruits you mentioned pretty well.

    You could ferment this with a wheat beer yeast to get some banana flavours in there too, or a clean ale yeast if prefered.
     
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  3. Tim Cox

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    Posted 6/12/18
    Thank you very much for that Lionman,

    I'm interested to see how it'd turn out, it'll either be brilliant or a massive flop lol. Quick question for you though, how would you cook the oats? The only way I've done it is with half a cup of water and cook it in the microwave....

    Also you said Whirlpool the hops....what does that mean? and what is FWH?

    Lastly, when you say dry hop, do you mean once she has cooked, boiled etc....and in the fermenter, put it in there for the two weeks or so?
     
  4. altone

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    Posted 6/12/18
    I actually don't cook oats first I use the home brand quick oats (check that they are 100% oats) and add some rice hulls to the mash.
    However, just boil some water in a pan and add the oats for about 10 mins should do it.

    By FWH I'm assuming @Lionman is talking about first wort hops and not the Urban Dictionary meaning :)

    Here's a link: http://beersmith.com/blog/2008/03/17/the-first-wort-hop-beer-brewing-techniques/

    Whirlpool is when you stir the wort after the end of the boil to try and get the trub to settle in the centre rather than blocking
    your valves etc.
    https://aussiehomebrewer.com/threads/whirlpool-process.63220/

    Dry hopping:
    https://byo.com/article/dry-hopping-techniques/

    There you go
     
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  5. Tim Cox

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    Posted 7/12/18
    Thank you very much for all that,

    I'll have a read and post once I've brewed it all....hopefully she isn't a massive flop!
     
  6. Lionman

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    Posted 7/12/18
    Haha, sorry for dumping so much jargon on you, and welcome to the forum.

    The point of cooking the rice and the oats is that the starches will not be available for conversion by the enzymes in the malt unless they are first gelatinised. You can get away without cooking the oats as I think they gelatinise below the mash temp generally used. If you pre cook them though they will convert quicker in the mash. Rice definitely needs to be cooked, and over cook it so its gluggy and mix it well into the mash.

    Altone has provided some great links, but in this recipe there isn't any dry hops, rather fruits used instead so the method is a little different. You could dry hop as well thoguh if you wanted too. 20-30g of each of the mention hops will help boost aroma and flavour a bit. Here is some info on different ways to brew with fruits.

    https://byo.com/article/fruit-brew-part-2-techniques/

    You don't need to use the first wort hopping technique, boiling the hops in the wort for 60mins will also be fine.

    I think the beer would come out quite interesting and should be reasonably fruity. The oats should help give a nice mouth feel. I'm not sure how the weetbix will impact the end product though. I would expect that the majority of their flavour will be lost. They do contain a small amount of salt and are fortified with nutrients which will be interesting. The salt is in a tiny amount so probably won't have much impact but at least you'll get a good serving of niacin and folate. Healthy beer, haha

    If you want a more fruity brew you could easily double the whirlpool and fruit additions. When whirlpooling, wait for the wort to cool to 80c before adding the hops or you will extract additional bitterness that the above recipe has not taken into account.
     
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  7. Tim Cox

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    Posted 7/12/18
    Hey Lionman,

    Thanks for the reply and warm welcome! it's been quite educational!!!

    So if my recipe looked something like this, I should be pretty right hey?

    2Kg pale Malt
    1Kg Wheat Malt
    1Kg Weetbix
    .5Kg Rolled Oats - cooked
    .5Kg Rice - cooked
    2-3 cups rice hulls

    Mash in around 65 deg c, strike about 70 deg C?

    Let mash for 60-70 mins

    Sparge and top water up for 10 mins or so

    5g Magnum - @ 60 Min

    10g Mosaic - @ 5min
    10g El Dorado - @ 5min
    10g Galaxy - @ 5min

    Allow to cool to sub 80 deg C

    30g Mosaic - Whirlpool
    30g El Dorado - Whirlpool
    30g Galaxy - Whirlpool

    Whirlpool for 10 mins or so?

    Into fermenter with liquid wheat yeast at around 24 for that bubblegum to come out?

    Two weeks post this, add:

    300g Mango - Secondary
    300g Pineapple - Secondary
    300g Passionfruit - Secondary

    Leave for another week or two, cold crash and enjoy?

    Does that sound right? I love my wheat beer, will that amount of weetbix do anything at all, or should I throw some extra grain in it? The reason for doing the weetbix was to use what I have "Around the house" without going to a HBS.....

    Thanks again for the replies guys! Much appreciated, I wanted to do something a bit left field so I could prove my dad wrong (He and I quite often have beer-off's....)
     
  8. altone

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    Posted 7/12/18
    Good info @Lionman I should have added a link to using fruit in secondary.

    Personally I add spices/fruit etc. inside a hopsock so I can pull it out easily.

    Just thinking about the Weetbix and thinking unmalted wheat would be better.
    The Weetbix are going to turn into a gluggy mess and probably a stuck mash will occur.

    Never tried it but just my thoughts. I've used oats and rice and even quinoa before but never Weetbix :)
     
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  9. Tim Cox

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    Posted 7/12/18
    I could do something completely wild and use cocopops ;)
     
  10. altone

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    Posted 7/12/18
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  11. Lionman

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    Posted 7/12/18
    No worries.

    Feral did a breakfast IPA that had Nutragrain, Weetbix, Rice Bubbles and All Bran in the mash. It was called Shooter McGavins Breakfast IPA and was brewed for GABS earlier this year. It was more in the NEIPA style but with lactose added. By all accoutns it was pretty good but I missed out on trying that one.

    https://craftypint.com/beer/5325/feral-brewing-shooter-mcgavins-breakfast-ipa

    So its definately possible to mash with breakfast cerals. I would add maybe 250g or so of rice hulls to the mash to help with runoff and sparging.

    The bubblegum flavours from yeast is a Beligian thing, not sure how well it would go with a breakfast inspired beer but I dont have a lot of experience with Beligian styles. I would consider going for more of a German style which Banana flavours from the yeast as it might work better with the concept? You could also try the WLP644 strain that throws some lovely pineapple notes.
     
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  12. Tim Cox

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    Posted 7/12/18
  13. Tim Cox

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    Posted 7/12/18
    Nice one,

    Ill give the WLP644 a run then...thanks for the heads up.

    Aside from that, the rest of what I put down for times/temps etc looks ok?
     
  14. Rocker1986

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    Posted 7/12/18
    Why? Did it have floaties in it? :p
     
  15. Lionman

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    Posted 7/12/18
    4fc986ef66266242c5aeff412929f65b-0x0-c-center.jpg
     
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  16. Mat

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    Posted 8/12/18
    Speaking of brews with cereal, basic brewing do one with count chocula .

    I'm keen to do the same recipe but sub in Coco Pops.

     

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