What did you brew today?

[samale]

Unmalted wheat is the traditional wheat grain in a Belgian witbier, as opposed to a German hefeweizen which uses malted wheat. I actually used shredded wheat last time I made the same beer.

“The grain bill for a witbier is not as flexible as many other beer styles. It requires unmalted wheat and continental Pilsner malt as the base. If you can’t get those ingredients, you can try malted wheat and domestic two-row malt, but the flavor, aroma, mouthfeel and appearance just won’t have that soft, slightly sweet and gently grainy character.”
https://byo.com/article/witbier-style-profile/

Everyday is a school day

 

[Galvers]

Flaked and torrified can be interchanged though? If you order torrified wheat from GEB you sometimes get flaked and sometimes get wheat grain.

BJCP guidelines state under characteristic ingredients it should be approx 50% unmalted wheat and 50% pils and that some versions use up to 10% “raw” oats.

Wheat malt has a very distinctive taste which I’ve never encountered in a commercial wit.

Interesting read. I’ve got the GH raspberry wheat beer in the FV today. Grain bill was just lager malt and wheat malt. It’s billed as a Belgium style wheat beer. I went with the recipe as a baseline as noted the simple grain bill. Albeit with a white labs Hefeweizen yeast, due to stocks of the recipe yeast (Wyeast American wheat) at MM.

efficiency was a little low, but not too bad. Frozen rassers in a few days! Planning to bottle this one.

 

[dave_77]

Currently brewing American Brown 16l

Maris otter 80%
Chocolate low colour 6%
Crisp extra dark 235ebc 5%
Crisp brown malt 3.3%

Willamette 60 mins 9g 7 IBU
Willamette 20min 10g 5 IBU
Willamette 5 Min 30g 5 IBU
Columbus 5 Min 35g 11 IBU

Dry hop
Columbus 35g
Simcoe 45g

Crossmyloof Celtic yeast

 

[Edison]

Interesting read. I’ve got the GH raspberry wheat beer in the FV today. Grain bill was just lager malt and wheat malt. It’s billed as a Belgium style wheat beer. I went with the recipe as a baseline as noted the simple grain bill. Albeit with a white labs Hefeweizen yeast, due to stocks of the recipe yeast (Wyeast American wheat) at MM.

efficiency was a little low, but not too bad. Frozen rassers in a few days! Planning to bottle this one.

Great minds think alike! I have something very similar in the FV, but with a touch of medium crystal and oats. Raspberries went in yesterday. Running CML Krystalweizen at a furious 39c!

 

[foxy]

Today was a bitter I first made 3 years ago Beersheba Bitter (battle of Beersheba centenary)
Changed the base malt to a malt I was given to try from a small maltster in the town of Ballarat, it is traditionally floor malted.
21 litres into fermenter, Guten SVB
4.1 kg House of Malt Pale
0.25 kg NZ Gladiator malt
0.400 Flaked corn
0.360 kg UK light crystal late addition
0.020 kg NZ dark crystal late addition.
16 g Target 60 mins
20 g Styrian Goldings 20 mins
15 g Styrian Goldings 0 mins
15 g Styrian Goldings dry hop.
7 g Gypsum
6 g Calcium chloride
Full volume mash no sparge.
overflow pipe removed, ease of stirring.

Dough in at 66 C mash at 67 C
Add none fermentables at mash out Add a capful of distilling coditioner

No helix in today so a wait and a slow pour from a dip tube to keep out the trub.


Gravity overshoot OG 1051 predicted 1,046 I haven't made any changes to efficiency from 60% will have to change it to 65% due to the stirring.

 

[Galvers]

Great minds think alike! I have something very similar in the FV, but with a touch of medium crystal and oats. Raspberries went in yesterday. Running CML Krystalweizen at a furious 39c!

Excellent, it should be good for the return of summer!
How did you add you raspberries?

 

[Edison]

Excellent, it should be good for the return of summer!
How did you add you raspberries?

On the evening I boiled a couple of sainsburys mesh veggie bags in a saucepan, ditched the water (smelt a bit of plastic), took the frozen raspberries out the freezer and pulsed them briefly in a food processor to break them up and put them in the bags in the saucepan (they were still frozen at this point).
I Dissolved a crushed Campden tablet in 500ml of previously boiled water (from a kettle), poured over the raspberries, loosely put the lid on and left overnight to thaw.
In the morning I crushed them with a sanitised potato masher and added the bags and juice to the fermenter. I took a brix measurement with a refractometer of the juice but havent added it to beersmith yet.
The samples since have tasted good, pale pink and not overpowering but definitely taste of raspberries!

 

[Galvers]

On the evening I boiled a couple of sainsburys mesh veggie bags in a saucepan, ditched the water (smelt a bit of plastic), took the frozen raspberries out the freezer and pulsed them briefly in a food processor to break them up and put them in the bags in the saucepan (they were still frozen at this point).
I Dissolved a crushed Campden tablet in 500ml of previously boiled water (from a kettle), poured over the raspberries, loosely put the lid on and left overnight to thaw.
In the morning I crushed them with a sanitised potato masher and added the bags and juice to the fermenter. I took a brix measurement with a refractometer of the juice but havent added it to beersmith yet.
The samples since have tasted good, pale pink and not overpowering but definitely taste of raspberries!

Great thanks. I’ve read about the mesh bags - they seem like a popular way to add. I reckon I’ll do similar, using thawed frozen berries in a mesh bag.
Your temp of 39c sounds exciting!
Checked mine this morning - it’s at 24c, with the jimmy’ed blow off tube working a treat. First time I used one as my other wheat beer I have on the go did go crazy at the start.
Heading off to prowl freezer aisles - now do I wear a mask....

 

[Rodcx500z]

I am brewing a pale ale with Target, cascade, and citra just using the last of my citra and cascade, then its traditional english hops for a while

 

[Mayor of Simpleton]

I brewed a NEIPA with galaxy, mosaic and citra. No bittering hops added during the boil. 2nd time I have made it; but my first attempt at properly faffing about with water chemistry (beyond CRS/DLS). Also the first time I have ever bothered to chuck a Campden tablet in my water. Fingers crossed ot comes out good.

 

[Rodcx500z]

Mashed in at 70c set temp at 64c for 66-67c for 1 hour

 

[Clint]

Just mashed in for CML Kveik #2..same malt bill as #1..
Crisp pale ale 4kg
Crisp Munich 500g
Wheat 250g
Carapils 250g
Magnum for most of the bittering then changed to Amarillo for late addition,hop stand and dry hop.

 

[Clint]

Hit all the numbers.. efficiency slightly up so happy days.
Pitched the Voss Kveik at around 16:45...at 35c. It's bubbling already!!

 

[Clint]

Bubble every second..and krausen...very active!

 

[NormanHurst]

Just dry hopped the Citra-dominated pale I brewed 10 days ago. Gravity dropped to 1005 so coming in at 4.8%, slightly higher than intended. Very clean with a nice bitter kick. Promising.

 

[Druss]

I brewed my first ever gallon of all grain beer today, kinda cobbled the recipe together so it may go south, I don't really know but that's part of the fun I think.

300g Maris Otter malt
300g Vienna malt
300g chocolate malt
100g medium crystal malt
5g Cascade @ boil point
5g Fuggles @ 55 minutes

Is that completely insane? Am I going to end up with something in any way drinkable?
It looks and smells pretty good at the moment, hopefully it won't be a total disaster, I've definitely caught the all grain bug now though, I might just do another one tomorrow.

 

[Edison]

I brewed my first ever gallon of all grain beer today, kinda cobbled the recipe together so it may go south, I don't really know but that's part of the fun I think.

300g Maris Otter malt
300g Vienna malt
300g chocolate malt
100g medium crystal malt
5g Cascade @ boil point
5g Fuggles @ 55 minutes

Is that completely insane? Am I going to end up with something in any way drinkable?
It looks and smells pretty good at the moment, hopefully it won't be a total disaster, I've definitely caught the all grain bug now though, I might just do another one tomorrow.

Wow, 67% specialist malt to base malt, that’s going to be interesting! At least it’s only a gallon, so if the first bottle isn’t as drinkable as you were hoping, put the rest aside and taste them again every now and then and see how they change with age. Good experience to learn the process though. Never give up, experience is a great teacher.

 

[GerritT]

I MIGHT start with a Carapils Cleanout today. Grind today, mash tomorrow, pitch Saturday.

 

[Doive]

Brewed a hoppy saison last night.

3.2kg Pilsner malt
200g rice hulls
300g oat flakes
300g rye flakes
150g toasted wheat flakes
150g wheat malt

Mashed 25 litres for 60 mins at 65C. Post mash was 21 litres, sparged 4 litres at 71C to bring the boil vol up to 25 litres.

60 mins boil.

10g Simcoe 30 mins.
10g Citra 20 mins.
10g Topaz 10 mins.
20g Saaz 5 mins.

At flameout.

20g Saaz, 20g Citra, 20g Simcoe, 20g Topaz steep 30 mins.

This morning pitched American Farmhouse WLP670. Finished brew came out at 22 litres @ 1.040. Original recipe should have given 18 litres @ 1.051, so I'm slightly off. Ah well, should give a decent enough beer at ~5%.

 

[Rodcx500z]

Did the recipe call for a 4 litre sparge i think you would have been very near 18L without it