New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 6 - Light Hybrid Beer => Topic started by: Kyle on March 20, 2013, 03:50:28 PM
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For 11 gallons:
9# Bohemian Pilsner
9# Canadian White Wheat Malt
1# Quick oats
1# Carafoam
Mash 90 min at 150F
Boil 90 min
0.85oz Centennial (9.9% a.a pellets) @60min
1oz Centennial @ 10 min
1oz Centennial at 1 min
1 carboy with US-05 and 1 with WB-06 yeast
Planning to add a can of apricot puree to the one with the WB-06 after primary fermenting
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Sounds good Kyle. I'd be interested in trying this one.
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WB06 huh... I brewed my last batch of CW with that and it turned out awful (it had phenolic overtones that neither Richard nor I could stand)... ended up dumping the entire keg of it down Richard's commode as I remember it.
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I would like to hear how this turns out. I've had some good and bad results with WB-06. I think it might be a temperature issue, but can't be sure. I need to start keeping more detailed temperature records.
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Pretty sure it's temperature, and I've found the same. I have a suspicion that it likes warmer temperatures, because I had mine colder before and didn't like the profile (too strong in the phenolics).
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WB-06: "fermentation temperature: 12-25°C (53.6-77°F) ideally 18-24°C (64.4-75.2°F)
for clover flavors : below 22°C (71.6°F)
for banana flavor: above 23°C (73.4°F)"
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Yeah, they're not kidding, above 23C its a banana explosion with some cloves thrown in... not enjoyable. I ferment it at 17C and it keeps the esters in check. I'll make sure I share some at a meeting.
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What about the plastic flavors? :P I noticed a lot of plastic flavors :P.
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Well, the one with US-05 is very, very easy drinking. The one with WB-06 is a more authentic wheat beer, but it has some significant phenols (due to fermenting at lower end of range to avoid banana-splosion). The banana and clove are in check. My wife really likes it, but based on previous WB-06 adventures, I'd say its still Dave and Richard-repellant.