mobrien
Stubborn Scientist Brewing
- Joined
- 6/3/05
- Messages
- 591
- Reaction score
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Rather than clogging up other threads, I thought I would detail today's disaster as it happens here, its own thread.
I'm a scientist and I'm a man. That means I can do anything, and I don't have to listen to anyone. OK? Well bad luck if its not, because I'm a scientist and I'm a man, and that means I don't have to listen to anyone
I was introduced to AG beers at the Big Brisbane Brewday at Jgriffins earlier this year. The beers were great. My kit beers weren't. I thought they were. But they weren't.
I remember afterwards that Ross said "I didn't taste a bad beer on the day". This filled me with some confidence. Then I realised that my kilkenny probably didn't even class as a beer.
So I bought batz's AG setup. I probably started some kind of GMK v's Batz war that we will read about for the next 5 years, as Kenny wanted my kettle.
<evil laughter>
Its mine. All mine
</evil laughter>
I'll put a link here later on to the AG setup I bought - but for now I better type quick - the urn is heating up, and the clicking is making me excited!
I then decided that I'd brew a wit. Why? because I can. I'm a scientist and I'm a man.....
AFter scouring the net, I found a few recipes, and decided on one from beersmith. Then yesterday a few people pointed out that I was probably out of my depth. So it got modified slightly - not much, but slightly. I added some more german pils to get some more enzymes in there, and I've increased the batch size slightly. I may be mad, but I'm going to do it.
My recipe:
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Matts Wit like thing copy
Brewer: Matt O'Brien
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (??.?) I'm stubborn and stupid - I'm doing this against all advice
Recipe Specifications
--------------------------
Batch Size: 22.50 L
Boil Size: 26.80 L
Estimated OG: 1.046 SG
Estimated Color: 7.4 EBC
Estimated IBU: 18.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2.00 kg JWM Traditional Ale Malt (5.9 EBC) Grain 44.4 %
2.00 kg Wheat, Torrified (3.3 EBC) Grain 44.4 %
0.50 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 11.1 %
27.00 gm Goldings 5.9 [5.90%] (60 min) Hops 18.0 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 4.50 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 11.74 L of water at 76.7 C 67.8 C 60 min
Mash Out Add 6.57 L of water at 92.1 C 75.6 C 10 min
Notes:
------
Based on Brad Smiths recipe in beersmith - modified a bit based on AHB feedback and G&G recipe
Full Grain Version (23 litres)
Grains - 2700gms Pilsner Malt (approx 52%)
2000gms Torrefied Wheat (approx 38%)
500gms Oat Malt (Yes - malted oats) (approx 10%)
2 litres Rice Hulls
Mashing regimes are many and varied. Most modern malts are very well modified and only need a simple single step infusion mash to obtain very good results. Wheat malt is somewhat different to barley malt in that it has a much larger proportion of high molecular weight proteins (this factor then demands a slightly prolonged protein rest be undertaken) and is also huskless (this will effect the lautering process as the ratio of husks to grains is the key to effective lautering - hence the addition of the rice husks) in this case I suggest mashing in at protein preparation temperature of 50C and rest for 30 mins, raise to 1st saccrification temperature of 60C and rest for 50 mins, then raise to 2nd saccrification temperature of 70C and rest for 10 mins. Raise temperature to mash out of 78C for 10 mins.
Hops For bittering aim at around 16 IBU's using any noble hop. Total boil time need only be 60 minutes with the bittering hops added at the start of the boil.
Yeast - There are a myriad of wheat yeasts available but only two specific Belgians, I recommend Wyeast 3944 Belgian Wit as a first choice or Wyeast 3942 Belgian Wheat as a second choice, both are good but have different flavour profiles and it is a matter personal of choice. Grain & Grape staff will be happy to advise you on the pros and cons of each. If you prefer the convenience of dry yeast then try DCL Saf Wheat.
To obtain the distinctive coriander and orange/citrus flavours so characteristic of this style add 6gms of freshly crushed coriander seeds and the finely sliced zest of half an orange for the last 5 minutes of the boil. Once the beer has been racked into a secondary fermenter taste it and ascertain whether YOU want any more coriander or orange flavour. If you do then add either coriander or orange or both depending on what YOU are aiming at, the amount to add is somewhat hit and miss or guesswork and is really a personal choice.
I'm a scientist and I'm a man. That means I can do anything, and I don't have to listen to anyone. OK? Well bad luck if its not, because I'm a scientist and I'm a man, and that means I don't have to listen to anyone
I was introduced to AG beers at the Big Brisbane Brewday at Jgriffins earlier this year. The beers were great. My kit beers weren't. I thought they were. But they weren't.
I remember afterwards that Ross said "I didn't taste a bad beer on the day". This filled me with some confidence. Then I realised that my kilkenny probably didn't even class as a beer.
So I bought batz's AG setup. I probably started some kind of GMK v's Batz war that we will read about for the next 5 years, as Kenny wanted my kettle.
<evil laughter>
Its mine. All mine
</evil laughter>
I'll put a link here later on to the AG setup I bought - but for now I better type quick - the urn is heating up, and the clicking is making me excited!
I then decided that I'd brew a wit. Why? because I can. I'm a scientist and I'm a man.....
AFter scouring the net, I found a few recipes, and decided on one from beersmith. Then yesterday a few people pointed out that I was probably out of my depth. So it got modified slightly - not much, but slightly. I added some more german pils to get some more enzymes in there, and I've increased the batch size slightly. I may be mad, but I'm going to do it.
My recipe:
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Matts Wit like thing copy
Brewer: Matt O'Brien
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (??.?) I'm stubborn and stupid - I'm doing this against all advice
Recipe Specifications
--------------------------
Batch Size: 22.50 L
Boil Size: 26.80 L
Estimated OG: 1.046 SG
Estimated Color: 7.4 EBC
Estimated IBU: 18.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2.00 kg JWM Traditional Ale Malt (5.9 EBC) Grain 44.4 %
2.00 kg Wheat, Torrified (3.3 EBC) Grain 44.4 %
0.50 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 11.1 %
27.00 gm Goldings 5.9 [5.90%] (60 min) Hops 18.0 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 4.50 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 11.74 L of water at 76.7 C 67.8 C 60 min
Mash Out Add 6.57 L of water at 92.1 C 75.6 C 10 min
Notes:
------
Based on Brad Smiths recipe in beersmith - modified a bit based on AHB feedback and G&G recipe
Full Grain Version (23 litres)
Grains - 2700gms Pilsner Malt (approx 52%)
2000gms Torrefied Wheat (approx 38%)
500gms Oat Malt (Yes - malted oats) (approx 10%)
2 litres Rice Hulls
Mashing regimes are many and varied. Most modern malts are very well modified and only need a simple single step infusion mash to obtain very good results. Wheat malt is somewhat different to barley malt in that it has a much larger proportion of high molecular weight proteins (this factor then demands a slightly prolonged protein rest be undertaken) and is also huskless (this will effect the lautering process as the ratio of husks to grains is the key to effective lautering - hence the addition of the rice husks) in this case I suggest mashing in at protein preparation temperature of 50C and rest for 30 mins, raise to 1st saccrification temperature of 60C and rest for 50 mins, then raise to 2nd saccrification temperature of 70C and rest for 10 mins. Raise temperature to mash out of 78C for 10 mins.
Hops For bittering aim at around 16 IBU's using any noble hop. Total boil time need only be 60 minutes with the bittering hops added at the start of the boil.
Yeast - There are a myriad of wheat yeasts available but only two specific Belgians, I recommend Wyeast 3944 Belgian Wit as a first choice or Wyeast 3942 Belgian Wheat as a second choice, both are good but have different flavour profiles and it is a matter personal of choice. Grain & Grape staff will be happy to advise you on the pros and cons of each. If you prefer the convenience of dry yeast then try DCL Saf Wheat.
To obtain the distinctive coriander and orange/citrus flavours so characteristic of this style add 6gms of freshly crushed coriander seeds and the finely sliced zest of half an orange for the last 5 minutes of the boil. Once the beer has been racked into a secondary fermenter taste it and ascertain whether YOU want any more coriander or orange flavour. If you do then add either coriander or orange or both depending on what YOU are aiming at, the amount to add is somewhat hit and miss or guesswork and is really a personal choice.