Jump to content
Mr.Beer Community

StumpyMcNubs

Community Members
  • Content Count

    50
  • Joined

  • Last visited

Community Reputation

0 Neutral

About StumpyMcNubs

  • Rank
    Brewer
  1. Hi all! I have been absent for some time now, and I'm sorry for that. I am trying to start up/run two businesses, and I've been really busy. I've only managed to brew two more batches since last I was on. Unfortunately, this wasn't one of them. On a happier note, this is what I believe to be my final recipe. Whispering Wheat Weizenbier HME 3/4 lb Breiss Wheat DME boost 1 cup brown sugar 1/3 lb of honey Malt about 3/4 tsp coriander, crushed about 2 bitter orange rinds, zested about 2 lemon rinds, zested 3/4 tsp cinnamon, powdery stuff steep the honey malt and Breiss Wheat, zest the oranges and lemons with a potato peeler, goal is to have big pieces. add boost to steeped malt/DME, boil, take off heat. add WWW add spices put into LBK and stir, let sit 5 min add WB-06 yeast, stir add orange and lemon zest (placed inside of a grain bag) let ferment 3 weeks, bottle and let carb. for 2 weeks, cold condition for 2 weeks.
  2. Couldn't a person put a few pin-holes to vent out extra CO2 build-up in a slimline? It would be very similar to what was done on the LBK.
  3. ok, thanks. I'm new at all of this, only brewed 2 batches so far. That's why I'm researching this recipe first. So would it matter what DME/LME I used as far as flavor or body go?
  4. Thanks for the temp range, I'll use that then. As far as the DME/LME, what would be a good citrusy one to use?
  5. Using good water always helps to better the quality of your beer. But to be fair to history, many monks in the middle ages brewed beer with water that, in essence, was scum from a duck pond, and a semi-recent study has shown that many avid beer drinkers liked the taste of that beer over many brands you can buy at most bars. So part of it is indeed the water you use, but most of it is the ingredients (besides water) and the method in which you brew. Watch the movie " How Beer Saved the World" for more info. If you have netflix, just search and it will pop up, its a streaming vid, so no worries there.
  6. I found that doing research on a recipe idea is also a good way to go. I am doing that right now, and I gotta say that I am avoiding a lot of stupid mistakes that otherwise I would have made and not realized that I was doing any thing wrong to begin with.
  7. Yup, I am planning on adding it with the boost, I thought I added that, but looking over the post now I realize I left it out. Good catch, thanks. And that sounds like a good idea to add the brown sugar and boost to the steeped water. Do you prefer a specific water temp. to steep, or do you just kinda "wing it", like using the cold, luke warm, warm hot type of method?
  8. Welcome to the beer borg! First, you will want to check out the recipe page under the shop online, just to get a feel of how beer recipes look. Second, you should read some of the threads in this section, they will answer a lot of your questions. Third, there are many places that you can get a variety of ingrediants for home brewing. This link should help you if you don't have an LHBS (local home brew store) near you. http://community.mrbeer.com/index.php?option=com_kunena&Itemid=124&func=view&catid=8&id=212645
  9. This is all really good advise guys. So this is what the recipe looks like now. I just started some bewitched red ale this weekend, so I won't be able to brew this until my red ale is done fermenting. Whispering Wheat Weizenbier HME boost 1 cup brown sugar 1/2 lb of honey Malt about 3/4 tsp coriander, crushed about 2 bitter orange rinds, zested about 2 lemon rinds, zested 3/4 tsp cinnamon, powdery stuff steep the honey malt zest the oranges and lemons with a potato peeler, goal is to have big pieces. add boost to 4 cups water, boil, take off heat. add WWW add honey malt extract add spices put into LBK and stir, let sit 5 min add yeast, stir add orange and lemon zest let ferment. I'm thinking about doing the 2-2-2 rule for this, but I'm not sure that 2 weeks is long enough to ferment all the sugars. I'm leaning closer to doing a 3-2-2. What do you guys think?
  10. You were right about the honey, I was hoping that if a person was using that they were going to use a ume for body. As far as the zest goes, how do I keep that from clogging up the spigot? I understand why it needs to be zest, not the whole rind now, which is good. I probably would have zested to the white stuff if you guys didn't say something. The reason I wanted to boil the hme for a couple of minutes is because I read somewhere on here that it is possible the hme could have been contaminated during packaging, so the quick boil would be just to sanitize.
  11. sounds really great! One thing that I here on here a lot is that if you use honey to use about 1 cup of that instead of using the boost, otherwise you don't get enough of the honey taste and aroma to matter. I will take the not boiling into my recipe. I haven't brewed it yet because I want to wait for my third or fourth brew. The reason that I was thinking about the brown sugar is because I am probably going to lager this, and I want some extra sugars to up the abv. I will look into the flavor profile of that dme though and see if it fits with the rest of it.
  12. If you are unsure if your' beer is completely fermented, then let it sit for a 3rd week. I did this, and then I let the beer sit for 2 weeks in the bottles in a dark closet, then I put them in the fridge, and let me tell you, it made a big difference. I split one early with a friend of mine and it was sweet because the yeast hadn't had time to completely eat all of the sugar, and that was only 2 days early. I waited for a while before opening the next one, and it was much better. More time is always better than not enough.
  13. Alright, that makes sense guys. The biggest question about a product I guess would be how to install the spigots a person can get for their boiling pots. Would I need to drill a hole in the side of the pot? If so that's no problem, i do that kind of thing a lot anyway, I just don't want to irreversibly damage equipment, because that is just a waist of money. I know how to rig up a system with tubes and whatnot to pour the wort from the pot directly to the LBK with very little aeration, so I am definitely interested in doing that. Meow, you guys talk about using the slimline to cold crash the beer, but doesn't that offer up a chance to aerate it? I know it shouldn't if you do it right, but I don't know if I am willing to take the chance. Meow wouldn't it be easier to cold crash the LBK if you have room?
  14. Thank you guys. That could have ended terribly. So, the recipe now looks like this: Whispering Wheat Weizenbier HME boost 1 cup brown sugar 1/2 lb of honey Malt about 3/4 tsp coriander, crushed about 2 bitter orange rinds, zested about 2 lemon rinds, zested 3/4 tsp cinnamon I'll start with steeping the honey malt in a grain bag in a separate pot. I'll add the wheat HME to a pot of boiling water/boost for about 2 min, followed by cold crashing it. Then I will pour the steeped honey malt into the whispering wheat. The zest will be added at flame out of the whispering wheat, or it will be put into a small grain bag and added once the wort is in the LBK. The spices will be added after the cool down. The I will add the wort to the LBK. After this I will add the brown sugar to give it a little extra something to ferment. If it's possible, I would like to make the zest a little chunkier and put it in another grain bag or something similar, and just keep that in the LBK, that way when I go to bottle, there won't be any zest floating around. Well guys, I think this will either be really good with a moderate to high abv, or it will be too sweet, in which case I might have to add some hops to it, or take the brown sugar out and just use the boost. What do you guys think?
×
×
  • Create New...