Brewed yesterday....
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Res...@aol.com
Sep 7, 2011, 12:59:39 PM9/7/11
to Delmarva Homebrewers Group
Hello all!!
Just joined today.
Brewed yesterday and wanted to share.
A Philly place called the Farmers Cabinet is hosting an Iron
Homebrewer competition. I was out to sea when they handed out the
"secrete" ingredient (June 10th) but my wonderful wide was kind enough
to pick it up for me. It was 1.86 pounds of Cherry Smoked Malt. We
can brew anything we want with this ingredient. Entries due October
6th to be judged on the 9th.
I decided to make a Smokey Wheat beer. Recipe....
1.84 # Cherry Wood Smoked Malt
2.14# Belgian Pilsner
4.0 # Malted Wheat
2.0 # Unmalted Wheat (ground to a powder).
1.5 oz Tetnange Hops 4.0 AA 60 min
0.5 oz Saaz 4.5 AA 15 min
Wyeast Kolsch Yeast
1/2 tsp Wyeast yeast nutrients 10 min
1.5 qt per pound of grain at dough in
Step Mash
104DF for 6.4 min
122DF for 25 min
145DF for 12 min
163DF for 15 min
169DF Knockout.
(Mash schedule from the book Brewing With Wheat)
90 minute boil.
Yeild 5.0 gallons.
Actual OG 1.050 (not that good efficiency for me, should have used
rice hulls I think and lautered a bit slower).
Ran into a couple of schnafus along the way.
First my Malt Mill didn't work so I had to empty out the hopper, put
it back together and try again. An hour later worked fine!!
Then, the usual minor disorganized stuff, spilled a little bit of
converted mash when transferring from the mash tun to the lauter
tun.
What caught me by surprise a little was that my tap water is over
75df so my immersion chiller didn't chill this beer as cool as I
needed it to be. I ended up pitching the Kolsch Yeast at around 78
degrees. Checked this morning, fermentation took off like gang
busters but the carboy temp is still around 72. This yeast really
like the low 60's!!
I was suggested to use this yeast for its clean qualities but due to
my initial temp situation I should have used an American Ale strain.
I hope it doesn't end up a fruit cake.
I decided not to use a Weise strain as I did not want the esters
produced by that yeast to interfere with smoked malt.
I also wanted to use Mahlab but I don't have any at the moment so I
may still use some Cherry Natural Fruit Flavor at packaging, maybe
split the batch and see....
Brewing a Tripple this weekend!!
Just joined today.
Brewed yesterday and wanted to share.
A Philly place called the Farmers Cabinet is hosting an Iron
Homebrewer competition. I was out to sea when they handed out the
"secrete" ingredient (June 10th) but my wonderful wide was kind enough
to pick it up for me. It was 1.86 pounds of Cherry Smoked Malt. We
can brew anything we want with this ingredient. Entries due October
6th to be judged on the 9th.
I decided to make a Smokey Wheat beer. Recipe....
1.84 # Cherry Wood Smoked Malt
2.14# Belgian Pilsner
4.0 # Malted Wheat
2.0 # Unmalted Wheat (ground to a powder).
1.5 oz Tetnange Hops 4.0 AA 60 min
0.5 oz Saaz 4.5 AA 15 min
Wyeast Kolsch Yeast
1/2 tsp Wyeast yeast nutrients 10 min
1.5 qt per pound of grain at dough in
Step Mash
104DF for 6.4 min
122DF for 25 min
145DF for 12 min
163DF for 15 min
169DF Knockout.
(Mash schedule from the book Brewing With Wheat)
90 minute boil.
Yeild 5.0 gallons.
Actual OG 1.050 (not that good efficiency for me, should have used
rice hulls I think and lautered a bit slower).
Ran into a couple of schnafus along the way.
First my Malt Mill didn't work so I had to empty out the hopper, put
it back together and try again. An hour later worked fine!!
Then, the usual minor disorganized stuff, spilled a little bit of
converted mash when transferring from the mash tun to the lauter
tun.
What caught me by surprise a little was that my tap water is over
75df so my immersion chiller didn't chill this beer as cool as I
needed it to be. I ended up pitching the Kolsch Yeast at around 78
degrees. Checked this morning, fermentation took off like gang
busters but the carboy temp is still around 72. This yeast really
like the low 60's!!
I was suggested to use this yeast for its clean qualities but due to
my initial temp situation I should have used an American Ale strain.
I hope it doesn't end up a fruit cake.
I decided not to use a Weise strain as I did not want the esters
produced by that yeast to interfere with smoked malt.
I also wanted to use Mahlab but I don't have any at the moment so I
may still use some Cherry Natural Fruit Flavor at packaging, maybe
split the batch and see....
Brewing a Tripple this weekend!!
Ron Price
Sep 7, 2011, 1:39:29 PM9/7/11
to DHG
Welcome back Richie!
Glad you could join us...hope all is well. I've heard about the Farmer's Cabinet but haven't had the opportunity to go there yet. I went to the Victory Brewpub for dinner and samplings last Saturday. They have some fine beers there. I've already had most of their beers, but it's always nice to have them fresh, especially Hopdevil.
The smoked wheat sounds inviting...
Cheers!
Glad you could join us...hope all is well. I've heard about the Farmer's Cabinet but haven't had the opportunity to go there yet. I went to the Victory Brewpub for dinner and samplings last Saturday. They have some fine beers there. I've already had most of their beers, but it's always nice to have them fresh, especially Hopdevil.
The smoked wheat sounds inviting...
Cheers!
> Date: Wed, 7 Sep 2011 09:59:39 -0700
> Subject: {Delmarva Homebrew} Brewed yesterday....
> From: Res...@aol.com
> To: delmarva-home...@googlegroups.com
> Subject: {Delmarva Homebrew} Brewed yesterday....
> From: Res...@aol.com
> To: delmarva-home...@googlegroups.com
Res...@aol.com
Sep 7, 2011, 5:28:29 PM9/7/11
to Delmarva Homebrewers Group
The Hits just keep coming with this one...
Found that it foamed like crazy and blew the airlock right off. Had
to clean, sanitize and install a blow-off tube!! My first experience
with this Kolsch yeast.
The aroma was really bready but nice none the less.
Looking forward to the finished product.
@Ron!! Good ot hear from you. You going to Brew Club tomorrow
night? You should taste my Bier De Garde and my Rye Saison. The Rye
Saison was supposed to be Dogfish Comp Entry but it wasn't neary ready
at the time so I didn't enter it. It turned out nice and I only have
three bottles left!!
Later,
Richie
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