I switched over to chocolate wheat a few years ago. Love it!
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
I'm sure these details will be coming soon, but can anyone tell me if the conference is at the host hotel or the Convention Center?
I was walking the streets of this area ( on Google Earth ) and it seems like the convention center is connected to several hotels via skybridges, etc.
Just curious, but if you can't say, I have no problem waiting for the official announcement.
I prefer to use the candied ginger. Chop it up and add it in the last 5 minutes of the boil.
I'm excited about this! I mean, it's still a 10 hour drive from KC, but it's doable! Seattle was half a country away and Philly is too. I'm liking this Midwest location!
Hey Guido - any more info on that parking 4 block away?
Are there any commuter lots on public transportation that can be used for parking once checked in at the hotel. Have done that in DC, worked great.
15.2% room tax and $45 per day in parking. Gotta love Philly
Thinking about using the following recipe for a wit beer. My question is, is a step mash necessary? I am not able to heat my mash tun. if a step mash is necessary, what should be the initial water/grist ratio? What ratio should i end at?
(5 gallons/19 L, all-grain)
OG = 1.050 (12.4 °P) FG = 1.011 (2.8 °P)
IBU = 20 SRM: 4 ABV = 5.0%
4.5 lb. (2.0 kg) flaked wheat (1 °L)
4.9 lb. (2.2 kg) Pilsner malt (1.6 °L)
1.1 lb. (0.5 kg) flaked oats (1 °L)
0.25 lb. (113 g) Munich malt (8 °L)
0.5 lb. (227 g) rice hulls or other natural filter
4 AAU Hallertau hops (60 mins) (1.0 oz/28 g of 4% alpha acids)
1.5 oz. (43 g) fresh citrus zest (5 mins)
0.4 oz. (11 g) crushed coriander seed (5 mins)
0.03 oz. (1 g) dried chamomile flowers (5 mins)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast
Step by Step
Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).
Americans obsess over brewing water. I don't think it's really all that important, in the grand scheme of things. Use a light touch. Only add stuff if you have a specific reason to do so. All things being equal, I've had the best results just by using the least-mineralized water I can. Make sure you hit your target pH though (use acid if you need to), because that can make a big difference.