RobWalker
Well-Known Member
It's very thick and hazy;
Obviously some is from the wheat and this is a wedding present so I want it ready quite quickly. What's accessible in terms of strawberries? I think jam would be easiest to find but strawberry juice, strawberry syrup or puree would be better...
Also, I've never made a wheat beer before - should I add pectic enzyme to drop the fruit haze out, will the wheat haze be enough?
For those interested btw, I'm doing a 1 gallon batch on the hob, all grain :) here's a rough recipe - yeast will be whatever I can get in terms of wheat beer yeast;
Obviously some is from the wheat and this is a wedding present so I want it ready quite quickly. What's accessible in terms of strawberries? I think jam would be easiest to find but strawberry juice, strawberry syrup or puree would be better...
Also, I've never made a wheat beer before - should I add pectic enzyme to drop the fruit haze out, will the wheat haze be enough?
For those interested btw, I'm doing a 1 gallon batch on the hob, all grain :) here's a rough recipe - yeast will be whatever I can get in terms of wheat beer yeast;
Code:
Sarah's Fruli
Brew Type: All Grain Date: 13/01/2012
Style: Bavarian Weizen (Weissbier) Brewer: Robert Walker
Batch Size: 1.00 gal Assistant Brewer:
Boil Volume: 1.14 gal Boil Time: 60 min
Ingredients Amount Item Type % or IBU
0.30 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 33.3 %
0.30 kg Wheat Malt, Bel (3.9 EBC) Grain 33.3 %
5.00 gm Hallertauer [4.80%] (60 min) Hops 15.5 IBU
1.00 gm Hallertauer [4.80%] (10 min) Hops 1.1 IBU
0.30 kg Strawberry Jam (5.9 EBC) Sugar 33.3 %
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat
Beer Profile Estimated Original Gravity: 1.050 SG (1.040-1.056 SG)
Estimated Final Gravity: 1.011 SG (1.010-1.014 SG)
Estimated Color: 9.2 EBC (3.9-17.7 EBC)
Bitterness: 16.6 IBU (10.0-20.0 IBU) Alpha Acid Units: 0.8 AAU
Estimated Alcohol by Volume: 5.0 % (4.3-5.6 %)
