New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 15 - German Wheat and Rye Beer => Topic started by: Richard on May 15, 2012, 03:00:31 PM
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This'll be my competition entry if it turns out remotely well... bit of a blag on Hoegaarden based on some recipes I've seen about.
6 gallons.
4lbs Canadian 2-Row.
4lbs Light Malted Wheat.
1.5lbs Flaked Oats.
1.5lbs Wheat Flour (the all purpose stuff... this may be a very bad idea, but we'll see...)
0.5oz Hallertauer Tradition 7% @ 60
0.5oz Hallertauer Mittelfrueh 3.4% @ 20
0.2oz Crushed Coriander Seed @ 0 (steep for 30 minutes).
1.0oz Dried Bitter (Curacao) Orange Peel @ 0 (steep for 30 minutes).
2L starter of Wyeast Forbidden Fruit 3463, made from one package of the yeast.
Mash 4 gallons @ 150F for 90 minutes. Sparge 4 gallons @ 168F.
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awesome recipe name lol
and wow that's alot of flour! liquid bread literally hehe
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Removed the take-aside first runnings; I figure this one will have more than enough protein haze - I don't want to add a starch haze on top of that situation.
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Looking at the grist, I'll be amazed if this one doesn't end in a stuck sparge. Between the malted wheat, wheat flour, and oats... it's gonna end up like porridge..
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a good amount of rice hulls would have been a good idea.
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yeah I use a real thick hose and the pressure it seems to exert on the manifold was fine in the end.
The flour literally dissolved... good little enzymes. Smells great.
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Well I screwed the pooch on this one by boiling the whole thing for an extra half-hour rather than steeping (forgot to kill the burner). IBUs are way too high, and the orange has contributed what I can only describe as a very weird form of bitterness/acidity - almost vinous.
Will run this again when I can get another pouch of forbidden fruit... won't be entering the competition, so I'll judge instead.
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This looked cool - I suppose there's no way to tell if it had potential and if its worth trying again?
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Not really, only way is to try again.