I have noticed that I have to practically pulverize wheat malt in order to get it to convert well. I do not have this issue with flaked wheat. I am wondering if it is because of the hardness of the grain. This would make sense. This is an observation made over the years when making German style wheat beers (this particular one was a Berliner Weisse).
The last two beers I've brewed with S-05 have had a slight sour tang in the finish. These batches have been ten gallons with five fermented with S-05 and five fermented with various lager yeasts. The lagers have turned out very clean.
After brewing and tasting more IPAs than I care to count, I think I've found the combination that really does it for me. GUs around 65-70. IBU total ~ 70.
Chinook - 30 minute Hopburst ~ 40 -50% of total bittering units Amarillo - 20 and 10 minute additions 30 - 40% of total bittering units Cascade 15 minute and flamout 10 - 20% of total bittering units Simcoe/Amarillo dryhop - to taste, for me , between .5 and 1 oz.
When entering this beer in a comp, what would it be categorized? Category 23 or Category 21? I beleive it would be 23, because of the bourbon and imperial porter base. Would like the judges out there to give an opinion. Thanks.
10 days fermenting and only at 1.040. OG of 1.065, pitched slurry from a 2 quart starter @ 65F. Fermentation was going well after 12 hours. Same wort with S-05 is at 1.012. What gives? Any insight? Denny? I roused the yeast tonight and will check in the morning.
Tastes like a supercharged version of Ron's and my dubbel we brewed last fall only with a faint roast character. Color is a deep red, Yeast character is Westmalle-ish. Medium body, semi-dry finish. Not quite as good as their Yule Tide (tripel) which is spot on IMHO, but pretty good none the less.
Anyone have any recipes? Here's what I have so far. Please note that it Weyermann light Munich which is 6L.
Tidewater Export Dortmunder Export
Batch Size: 5.20 gal
Boil Size: 7.00 gal Boil Time: 90 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) for 5 gallon batch Brewhouse Efficiency: 75.00
Amount Item Type % or IBU 5.00 lb Munich Malt (6.0 SRM) Grain 50.00 % 5.00 lb Pilsner (2 Row) Bel (1.7 SRM) Grain 50.00 % 0.50 oz Magnum [12.00 %] (60 min) Hops 20.2 IBU 1.00 oz Mt. Hood [6.00 %] (15 min) Hops 9.0 IBU 1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 1 Pkgs SafLager 34/70 Weihenstephan (DCL Yeast #S-34/70) [Starter 450 ml] [Cultured] Yeast-Lager
Est Original Gravity: 1.054 SG Measured Original Gravity: 1.054 SG Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG Estimated Alcohol by Vol: 5.27 % Actual Alcohol by Vol: 5.21 % Bitterness: 29.2 IBU Calories: 241 cal/pint Est Color: 5.9 SRM