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Wheat Beer

Wheat Beer

Today’s experiment was to make a simple, crowd-pleasing wheat beer. To accomplish this, I made up a recipe of:

    3.3 lbs. Wheat LME
    3 lbs. Wheat DME
    1 oz. Willamette hops
    1 lbs. Crystal malt from 2-row barley (60L)

The yeast was the yeast after transferring from secondary from both the Paving Tar Stout, and the Caribou Slobber. Some priming sugar was added and the result aerated a couple hours before brewing, to give the yeast a chance to start multiplying – and from the pressure in the container when it was opened, it seems they did just that!

Steeping grains were added at 165 degrees and steeped for 20 minutes. The wort was brought to a boil and the LME and DME added. Most of the hops were added early for bittering, with the last added about 10 minutes from the end of the boil for aroma. I didn’t want to have a highly hopped beer, which drove this decision.

Given that this is an all-wheat beer, it is expected to ferment a bit violently. To help contain the brew, whirlfloc was added shortly before flame-out, and Fermcap-S was used in the primary fermenter. This should contain the brew and prevent it from doing anything dastardly to the brew room.

As the recipe was my own, the expected gravity was not known. We obtained an original gravity (OG) of 1.060 however, which is quite reasonable.
Wheat Beer In Secondary Fermenter Yeast from wheat beer when racking to secondary

 
4 Comments

Posted by on November 6, 2011 in Brewing

 

Simple Recipe – Caribou Slobber

Today was a simple experience following a base recipe. It was intended to be modified, but when the local brew supply store was closed, it turned into a time to simply follow the recipe and see what that delivered. Today’s batch was the Caribou Slobber from Northern Brewer. It was supposed to end up at a 1.052 OG, but we ended up within the margin of error at 1.056, which may be in part as it was done using a full boil, not the partial boil the recipe called for.

The wort/beer was a lovely dark caramel or deep brown, and tasted pleasant and malty, and should be at the point we would want to drink it well before the Paving Tar Stout is at the same point.

Edit: here it is in the final form:
Final result of the Carribou Slobber

 

 

 

 

 

Edit 2: In the glass

One of the last of this excellent beer.

 
4 Comments

Posted by on August 7, 2011 in Brewing

 

Paving Tar Stout

Adding some malt to the beer
Bruce and Scott mix in the LME
Josh - Checking OG on Paving Tar Stout
Josh Checks the OG on the Paving Tar Stout

Today’s stout is dedicated to the paving of the road which was occurring at the time of the brew.  Thus, the “Paving Tar Stout” is born.  This one is based on a Russian Imperial Stout from Brewer’s Best, to which we added crystal malt (40L we think), as well as 3 lbs. dark Munton’s DME, (dried malt extract).  The result was a very malty, extremely tasty wort, which we look forward to enjoying.

The yeast was a basic Nottingham dry yeast packet.  Our expectation is that this would have been something of an ‘exciting’ brew (with potential to paint the ceiling), thus we added a drizzle of Fermcap-S, which purports to be an anti-foaming agent – something my wife is particularly pleased we are using, as the brew room is also the laundry room, and really, who wants exploded beer all over their clothes?

Initial gravity was 1.092.  This is 0.010 above the absolute extreme end of the reported OG from the recipe, which is exactly as we wanted it.  As Josh (brewmaster and origin of the recipe said), “Go big, or go home.”

 
6 Comments

Posted by on July 24, 2011 in Brewing

 

Next Brew Day’s Meal Planning

At this point I have a basic plan for the meal for our next brew day.  So far I’m planning on venison ribs as the base.  Thinking I’ll either marinate and grill them, or put them in a crock pot with some veggies and let them baste while we brew.

Thoughts?

 
5 Comments

Posted by on June 30, 2011 in Food

 

And we’re live.

Just a question to get the site rolling.

I looked through the pre-installed themes, and there seem to be some good options.  The ones I liked most (in order) are:

  1. Choco
  2. Quentin
  3. Dark Wood

What do y’all think?  Are there others y’all liked better?

 
1 Comment

Posted by on June 28, 2011 in Site Business