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Author Topic: Yama-Wheat Ale  (Read 4393 times)

Offline Two Wheeler

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Yama-Wheat Ale
« on: June 14, 2014, 05:38:41 PM »
Here's what I did today, shooting for an American Wheat beer like Rickard's White for a good summer beer I can share. Borrowed some knowledge from this thread: http://www.homebrewtalk.com/f12/blue-moon-clone-65328/

I overshot my efficiency, getting 78% according to Beer Smith, so it's going to be a bit bigger than I wanted.

For the orange peel, I grated the zest off of 3 good sized Valencia oranges.

Recipe: Rickards White Clone
Brewer: Jordan Harris
Asst Brewer:
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.80 gal
Post Boil Volume: 5.80 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.047 SG
Estimated Color: 3.5 SRM
Estimated IBU: 23.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2.23 kg               Pale Malt (2 Row) US (2.0 SRM)                    Grain         1        49.4 %       
1.78 kg               Wheat Malt, Pale (Weyermann) (2.0 SRM)    Grain         2        39.5 %       
0.50 kg               Oats, Flaked (1.0 SRM)                                 Grain         3        11.1 %       
1.00 oz               Hallertau [6.70 %] - Boil 45.0 min                 Hop           4        23.6 IBUs     
1.20 oz               Orange Peel, Sweet (Boil 3.0 mins)              Spice         5        -             
0.40 oz               Coriander Seed (Boil 3.0 mins)                     Spice         6        -             
2.0 pkg               Safale American  (DCL/Fermentis #US-05)   Yeast         7        -             


Mash Schedule: BIAB, Light Body
Total Grain Weight: 4.52 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Saccharification  Add 7.53 gal of water at 155.0 F        151.0 F       60 min       
Mash Out          Heat to 168.0 F over 7 min                  168.0 F       10 min       



Not the prettiest wort I've ever made
Jordan Harris
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Offline brew

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Re: Yama-Wheat Ale
« Reply #1 on: June 14, 2014, 07:25:13 PM »
Thatll be tasty though - a little cloudy is great for a wheat beer...
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Offline Two Wheeler

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Re: Yama-Wheat Ale
« Reply #2 on: July 11, 2014, 11:06:00 AM »
Follow up on this recipe... I think it turned out well. It's missing the orange flavour that I was looking for though. I put the zest of three large oranges in the boil for 3 minutes, but it didn't come through. Still a very refreshing drinkable beer.
Jordan Harris
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Offline DeMerch

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Re: Yama-Wheat Ale
« Reply #3 on: July 11, 2014, 12:37:06 PM »
I think a little coriander goes a long way in giving it a zesty zip, but .4oz might be a little light. I used 1oz in my last batch and it certainly wasn't overpowering.
« Last Edit: July 11, 2014, 12:40:42 PM by DeMerch »
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Offline Jake

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Re: Yama-Wheat Ale
« Reply #4 on: July 11, 2014, 01:10:05 PM »
I just used around 1oz of ground coriander in a 10 gallon batch. I thought it was a little heavy for my taste ... i figure that by week 3 it will fade a bit I hope.
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Offline Roger

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Re: Yama-Wheat Ale
« Reply #5 on: July 11, 2014, 03:07:09 PM »
There's a big difference between ground coriander(powder) and seed coriander(whole). Ground coriander will end up having much more surface area for the flavour to be extracted from. Also I imagine it might stay in suspension longer making the flavour a bit stronger too. I like using seed coriander and give them a mild crushing. I usually use 1oz at 5 min for a 10 gallon batch and its very mild. I don't think there's a wrong way to use it. I'm sure it will mellow nicely with a bit of age @Jake most things do.

Offline DeMerch

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Re: Yama-Wheat Ale
« Reply #6 on: July 11, 2014, 03:34:03 PM »
There's a big difference between ground coriander(powder) and seed coriander(whole). Ground coriander will end up having much more surface area for the flavour to be extracted from. Also I imagine it might stay in suspension longer making the flavour a bit stronger too. I like using seed coriander and give them a mild crushing. I usually use 1oz at 5 min for a 10 gallon batch and its very mild. I don't think there's a wrong way to use it. I'm sure it will mellow nicely with a bit of age @Jake most things do.

Good point. I was using whole coriander that I crushed with a mortar and pestle, so there certainly wasn't a lot of surface area. I also put it in a hop sock, so none made it into the secondary.
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Offline Two Wheeler

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Re: Yama-Wheat Ale
« Reply #7 on: July 11, 2014, 03:52:20 PM »
I used ground coriander, and am happy with the amount... fairly mild. I wish I could have got more orange flavour in there... I'll double the oranges next time.
Jordan Harris
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Offline Roger

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Re: Yama-Wheat Ale
« Reply #8 on: July 11, 2014, 04:39:12 PM »
If its orange flavour your looking for you'll likely have the best luck with extract or dried orange peel in the secondary not the juice. If you use zest you'll need a lot more than dry because the dried is concentrated with oil and no water and the juice seems to just ferment out any of the flavor it had. I've had very good results with making an extract then using that for flavours. The best part is you can use as much or as little as you want. You just put a few ml's taste and repeat until your happy with the taste. Its very easy to make soak some orange peel or whatever in vodka for at least a couple weeks pour it through a coffee filter and your good to go. The vodka is also antibacterial so no worries of infection.  :cheers: