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You can never have too many Bavarian Weissbiers!

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Plan to brew one of these each week or until Target stops finding these in their warehouse -- started with an XL Bavarian Honeyless Wheat:

 

Bavarian Weissbier HME

Golden LME

Red Flaked Wheat, 2 oz.

Carapils, 2 oz.

Honey Malt, 3 oz.

2-Row, 2 oz.

Hallertau Mittelfruh, 0.5 oz. at flame-out

Mangrove Jack's M20 Bavarian Wheat yeast

 

OG was 1.042

 

(XL because this is my 40th batch!)

 

?

 

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6 hours ago, Bonsai & Brew said:

Plan to brew one of these each week or until Target stops finding these in their warehouse -- started with an XL Bavarian Honeyless Wheat:

 

Bavarian Weissbier HME

Golden LME

Red Flaked Wheat, 2 oz.

Carapils, 2 oz.

Honey Malt, 3 oz.

2-Row, 2 oz.

Hallertau Mittelfruh, 0.5 oz. at flame-out

Mangrove Jack's M20 Bavarian Wheat yeast

 

OG was 1.042

 

(XL because this is my 40th batch!)

 

?

 

I beg to differ (with your title).  My cousin drank 7/12 that I brought to the bbq yesterday and he appeared to be quite done! ;)

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The Wheat of the Week that I brewed last night was a partial mash Raspberry Wheat:

 

Bavarian Weissbier HME

Golden LME

Oregon Red Raspberries, 15 oz., puréed 

Flaked Red Wheat, 4 oz.

Weyermann Pale Wheat, 2 oz.

2-Row Pale Malt, 2 oz.

Tettnang hops, 0.5 oz. at flame-out

Mangrove Jack's M20 Bavarian Wheat yeast

 

OG was (again) 1.042.

 

I know some will be disappointed that I added the raspberries right away, but I have had pretty good luck with both raspberries and apricot holding flavor nicely throughout fermentation.  We will see!?

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28 minutes ago, Bonsai & Brew said:

The Wheat of the Week that I brewed last night was a partial mash Raspberry Wheat:

 

Bavarian Weissbier HME

Golden LME

Oregon Red Raspberries, 15 oz., puréed 

Flaked Red Wheat, 4 oz.

Weyermann Pale Wheat, 2 oz.

2-Row Pale Malt, 2 oz.

Tettnang hops, 0.5 oz. at flame-out

Mangrove Jack's M20 Bavarian Wheat yeast

 

OG was (again) 1.042.

 

I know some will be disappointed that I added the raspberries right away, but I have had pretty good luck with both raspberries and apricot holding flavor nicely throughout fermentation.  We will see!?

I still want to do:

Strawberry Basil

Raspberry

Apricot

 

Maybe in the fall. 

Let me know how your raspberry turns out!  :)

 

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I like to do wheats, too.  B&B, I'm going to copy your recipes and put them in my list of recipes to try.  I made 3 batches last year that just had some flavored extract, but they turned out very good.  I did blueberry, cherry and apricot.  The next time will have some body additions (carapils, etc.) to the HME, altho there was no trouble getting rid of the ones I made as a Deluxe recipe with just LME.

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9 minutes ago, C-ya said:

I like to do wheats, too.  B&B, I'm going to copy your recipes and put them in my list of recipes to try.  I made 3 batches last year that just had some flavored extract, but they turned out very good.  I did blueberry, cherry and apricot.  The next time will have some body additions (carapils, etc.) to the HME, altho there was no trouble getting rid of the ones I made as a Deluxe recipe with just LME.

 

I'm just having fun using up these Weissbiers and experimenting a little with grains and additions -- not trying to break any new ground, in fact Mr. Beer already has a raspberry wheat recipe that you can brew http://support.mrbeer.com/support/solutions/articles/5000523121-raspberry-wheat-recipe-instructions.  Hopefully, others might post ideas for their weissbiers here too! :)

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I started a Belgian Wit today using the Weissbier HME:

BTW Mandarin wheat I made is really nice. I need to do that again using fresher Mandarina Bavaria hops. The ones I used were a bit od.

 

Belgian WI\it:

Steep 8 oz quick oats and 4 oz Flaked wheat 30 min at 165 in bage with enough water to cover.

Make liquid  up to 4 cups

Dissolve 4 oz Pils DME, 4 oz Wheat DME, 2 oz Trad Dark DME (for the 50% Munich malt - although I may get more darkness than really needed)

Boil in this for 5 min - 2 Chamomile teabaga, 5 oz crushed coriander seeds, 1 sweet orange zest

Dissolve Wheat HME

Add all this to 4 qts cold water in LBK. Top up to 8.5 mark with cold water

Add 1 pack WLP400 Wit yeast.

 Let it go, baby.

 

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Mandarin Wheat.

Reposted here to keep the recipes together.

 

Mandarin Wheat.

Bav Wht HME, 4 oz Pils DME, 4 ox Light DME, 0.5 oz Mandarin Bavaria  hop, 1 can mandarin oranges light syrup, whizzed and in bag + juice,  0.5 oz Amarillo hop, 4 TBS Dextrose (oops - thought it was dextrin)), 4 TBS MaltoDextrin. Mr B Wht Yeast.

 

 

mandarinwheat.jpg

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BOO!

Target says no longer available - but they do have Oktoberfest reduced today..

Fortunately it is available to me in my basement :-)

 

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3 hours ago, Nickfixit said:

BOO!

Target says no longer available - but they do have Oktoberfest reduced today..

Fortunately it is available to me in my basement :-)

 

I actually got Target to back-order me 5 Bavaran Weissbier refills!  I think I had put several in my cart the same morning that they sold out a couple weeks ago.  We'll see if they actually ship at the end of the month -- if they do, you guys are all invited out for my Weizenfest in August! ?

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On ‎6‎/‎8‎/‎2016 at 4:33 PM, Nickfixit said:

I started a Belgian Wit today using the Weissbier HME:

BTW Mandarin wheat I made is really nice. I need to do that again using fresher Mandarina Bavaria hops. The ones I used were a bit od.

 

Belgian WI\it:

Steep 8 oz quick oats and 4 oz Flaked wheat 30 min at 165 in bage with enough water to cover.

(Recipe correction from MR B Josh - add 4 oz 2 row malt for enzymes for wheat. I missed that.)

Make liquid  up to 4 cups

Dissolve 4 oz Pils DME, 4 oz Wheat DME, 2 oz Trad Dark DME (for the 50% Munich malt - although I may get more darkness than really needed)

Boil in this for 5 min - 2 Chamomile teabags, 5 oz (correction 5 grams!!! not oz.) crushed coriander seeds, 1 sweet orange zest

Dissolve Wheat HME

Add all this to 4 qts cold water in LBK. Top up to 8.5 mark with cold water

Add 1 pack WLP400 Wit yeast.

 Let it go, baby.

 

And it did. It overflowed in first 24 hours, now it is being more reasonable.

Very interesting aroma - first time using so much coriander (5g).

 

 

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5 oz of coriander is way too much in a 2.5 gallon batch.  myself I would use a half oz at most, with one oz of orange peel.  coriander if used with a heavy hand can lend a soapy off taste to your beer.  it isn't pleasant at all.  wlp 400 makes a nice wit.  most of the flavor in the wit should come from the yeast.

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My bad. Fortunately it was a mistype. That should have been 5 grams - lol. It was about 1/5 of a 24 g bottle. It still made a HUGE smell fermenting.

 

But thanks for reading and correcting.

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Since the WLP400 was expensive, I am thinking about taking some trub and re-pitching it into next brew.

I suppose I can repeat this WITH the 4 oz 2 row for comparison.... or any other suggestions for good recipe with the yeast and Wheat HME?

I don't want to save it in fridge.

 

Suggestions - how much and recipe??

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On June 6, 2016 at 6:09 AM, Bonsai & Brew said:

The Wheat of the Week that I brewed last night was a partial mash Raspberry Wheat:

 

Bavarian Weissbier HME

Golden LME

Oregon Red Raspberries, 15 oz., puréed 

Flaked Red Wheat, 4 oz.

Weyermann Pale Wheat, 2 oz.

2-Row Pale Malt, 2 oz.

Tettnang hops, 0.5 oz. at flame-out

Mangrove Jack's M20 Bavarian Wheat yeast

 

OG was (again) 1.042.

 

I know some will be disappointed that I added the raspberries right away, but I have had pretty good luck with both raspberries and apricot holding flavor nicely throughout fermentation.  We will see!?

Well, turns out that was disappointed that I added the raspberries right away:blink: -- hardly any flavor carried through primary fermentation this time so I added a 2nd can a few days ago and this will now be a Double Raspberry Wheat!?

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All this Kona beer that I've been enjoying the last few weeks, along with some very good New Belgium IPAs got me thinking so I crafted a Waimea Wheat partial mash today! :)

 

Bavarian Weissbier HME

Golden LME

Flaked White Wheat, 4 oz.

Pale Wheat base malt, 2 oz.

2-Row Pale Malt, 2 oz.

Waimea hops, 0.5 oz. 20 min. boil

Waimea hops, 0.5 oz 7 min. boil

Safale US-05

 

OG was 1.040

 

Only 5 more Bavarian Weissbier refills to go!

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On May 29, 2016 at 9:21 PM, Bonsai & Brew said:

Plan to brew one of these each week or until Target stops finding these in their warehouse -- started with an XL Bavarian Honeyless Wheat:

 

Bavarian Weissbier HME

Golden LME

Red Flaked Wheat, 2 oz.

Carapils, 2 oz.

Honey Malt, 3 oz.

2-Row, 2 oz.

Hallertau Mittelfruh, 0.5 oz. at flame-out

Mangrove Jack's M20 Bavarian Wheat yeast

 

OG was 1.042

 

(XL because this is my 40th batch!)

 

?

 

 

XL turned out pretty good and if someone hadn't already claimed the "Half-Wit" beer name, I would rename this one. ;)The Mangrove Jack M20 did a fair job producing some nice (mostly clovey) flavor and the Hallertau Mittelfruh balances out the overall feel of this beer.  A little chamomile, coriander, or zest would have definitely livened up the presentation, but I will get that when I brew Wit Your Whistle next week.  Cheers!?

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Back to a JoshR recipe, Wit Your Whistle partial mash -- haven't done anything with the Safbrew T-58 in awhile, so looking forward to this one!  I also learned how to zest mandarins. :)

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Oh yeah, as much as I wanted to follow this Belgian Wit recipe to-the-letter, I did substitute a couple mandarins for the orange zest.  I was also shocked to discover that I was out of regular Hallertau (need an inventory app! @MrBeerFortunately though, I did find a left-over pack of H. Mittelfruh and some Spaltz/Spalt/Spalter (whatever) so that should be Noble enough for me. ???

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On ‎6‎/‎25‎/‎2016 at 8:44 PM, Bonsai & Brew said:

All this Kona beer that I've been enjoying the last few weeks, along with some very good New Belgium IPAs got me thinking so I crafted a Waimea Wheat partial mash today! :)

 

Bavarian Weissbier HME

Golden LME

Flaked White Wheat, 4 oz.

Pale Wheat base malt, 2 oz.

2-Row Pale Malt, 2 oz.

Waimea hops, 0.5 oz. 20 min. boil

Waimea hops, 0.5 oz 7 min. boil

Safale US-05

 

OG was 1.040

 

Only 5 more Bavarian Weissbier refills to go!

 

As it turns out, I wasn't being quite as innovative as I thought -- Midwest has already rode the Waimea Wave.  Oh well, I will always have my Mr. Beer recipe that I can play around with.    

waimeawheat.jpg

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Yeah, I got that email from them about this beer. Wonder what it tastes like.

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I did use 1/2 the WLP400 trub to rebrew - this time a citrus wheat.

Citrus Wit using Bav Weissbr HME, + 12 oz wheat DME  ~ 4.5% ABV + minor amount from grains.


Grains 30 min@165deg  - 4 oz Flaked Wht, 4oz 2 row malt, 4 oz inst oatmeal,
5 min zest boil, with 5g crushed coriander, 3 mandarin zests, 1 lime zest + Hop 0.5 Amarillo
Whizzed can of Mandarin oranges, put them  in same bag, added in  with juice from Limes and Mandarins  + 0.5 Mandarina Bav hop at flameout (bring all to boil to sterilize .)

Then add HME/DME),
WLP400 Belg Wit trub (50%).
0.5 Mandarina Bav  (2 wk dryhop) 

Smelled really awesome during 1st week bubbling. Fermenting @ 65 deg.
 

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46 minutes ago, TonyKZ1 said:

Yeah, I got that email from them about this beer. Wonder what it tastes like.

Me too.  I may have over-bittered mine because I couldn't figure out how to calculate IBUs for a partial boil using 17.4% AA Waimea.  Help!

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I'm definitely picking up ideas here. Our local Rural King is clearing out their refills - two-packs for under $7. I've grabbed all the Weissbier/Pilsner they had out, as well as a couple of the Lager/Light. I wish they also had the Canadian, but I won't get greedy -- much! ? I've promised a repeat of the Wild Wheat for a friend, but have some honey and coriander for another, and now plenty of ideas to try. My son has promised a Porter HME that I'll work into the schedule as well, for fall.

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On June 6, 2016 at 6:38 AM, AnthonyC said:

I still want to do:

Strawberry Basil

Raspberry

Apricot

 

Maybe in the fall. 

Let me know how your raspberry turns out!  :)

 

I had my first bottle of Double Raspberry Wheat tonight and I definitely got the raspberry flavor to show up.  In a way, it kinda reminded me of a spiked punch.  Not bad though for just screwing around with Weissbier.:)

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Wilma hips tasted pretty good, I think i'll make another IPA with dble the hips next time

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2 hours ago, HoppySmile! said:

Wilma hips tasted pretty good, I think i'll make another IPA with dble the hips next time

I actually prefer Betty hips!

 

715802-bettyrubblelarge.gif

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when "can u say u have too many? I just bought 10 refills on Ebay, 7 American loggers and 3 Canadian blondies for 10 Billion Dollars!!!! these r the very first version of its kind dating back to 1692!!!!!!   YEAS DID I SAY 1692!!!!!!??????   Oh Yeah i'm heading for vegas  to be on the next up coming show porn stars!!!!!  I'm gonna bee ritch!!!

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$10 Billion Dollars?  Really?  What a Putz.  Most people get them for under $1 Billion a can.  You got taken.

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Target found some more of the legendary $5.68 Weissenbier refills in their warehouse today, so get 'em while they last!;)

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58 minutes ago, Bonsai & Brew said:

Target found some more of the legendary $5.68 Weissenbier refills in their warehouse today, so get 'em while they last!;)

Thanks, I got the last 3 but had them delivered to store  (by 8/9 ) to avoid $12 shipping. I am in no hurry.

The page said 6 left but Xfer to cart said 3 left.

I went back to check and another xfer to cart said out of stock. So that's it I guess.

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I wonder how long they take to get sold once announced. I wonder if I could write a program to check for sales.

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15 hours ago, Nickfixit said:

I wonder how long they take to get sold once announced. I wonder if I could write a program to check for sales.

Target's shopping site/cart must have a bug.  Although I don't plan on actually ordering any more, this morning I checked their supply of Weissbier and inventory is again showing 6 available.  I was also able to add 3 to my cart and specify ship-to-store, so if you need more, you might try again.?

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1 hour ago, RickBeer said:

Target never seems to sell them at full price.

Correct.  This is one of the stranger marketing strategies that I've seen online, but it seems to work on a certain select group of homebrewers!

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On July 7, 2016 at 4:11 PM, TonyKZ1 said:

Yeah, I got that email from them about this beer. Wonder what it tastes like.

 

I was a little concerned at bottling that I may have over-bittered with the 20-min. boil, but this really conditioned nicely into a very sessionable Weissen.  It has nice balance, persistent white foamy head, kind of a honeydew melon aroma from the Waimea, and still has some of the wheaty flavors that you would expect had I fermented with wheat yeast.  I like it and I love Safale US-05!?

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On ‎7‎/‎31‎/‎2016 at 9:20 AM, Bonsai & Brew said:

Target's shopping site/cart must have a bug.  Although I don't plan on actually ordering any more, this morning I checked their supply of Weissbier and inventory is again showing 6 available.  I was also able to add 3 to my cart and specify ship-to-store, so if you need more, you might try again.?

When I first saw this I figured they were trying to make it up on the shipping, 3 cans is not enough to get free shipping. Then I saw the ship to store.

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It took awhile to get to this recipe but I just started a batch of @MRB Josh R's Black Moon Weizen fermented with Lallemand Munich Classic wheat yeast.  All 4 LBKs are brewing and it's the weekend! :)

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What started out as a batch of KT Caramel Apple Graff became....well, I'm not sure what.

 

Bavarian Weissbier HME

Golden LME

Archer's Orchard (Mr. Beer) Hard Apple Cider mix

Dark brown sugar, 1 cup

Weyermann CaraWheat, 3 oz.

Honey Malt (Mr. Beer), 2 oz.

Red Wheat flakes (Mr. Beer), 3 oz.

Mulling Spice, 1 Tbsp

Safale S-04

 

I brought the steeped grain water to a boil, reduced heat, then added the hop-sacked mulling spice and the brown sugar, then simmered for about 10 min.  After removing the hop sack, I added the fermentables, and proceeded in the usual way.  OG was 1.075.  All along I was wondering about which yeast to pitch -- Safbrew S-33, WB-06, Mangrove Jack M20, Mr. Beer wheat yeast (like the KT recipe), or US-05?  In the end, I used the S-04 since that is the yeast included with the cider mix and I seem to get wheaty esters with the BW no matter what I ferment it with.  If this ferments out and is drinkable, I'm looking at a 8% ABV brew for Thanksgiving (next year, that is). :)

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On ‎9‎/‎4‎/‎2016 at 9:38 PM, Bonsai & Brew said:

What started out as a batch of KT Caramel Apple Graff became....well, I'm not sure what.

 

Bavarian Weissbier HME

Golden LME

Archer's Orchard (Mr. Beer) Hard Apple Cider mix

Dark brown sugar, 1 cup

Weyermann CaraWheat, 3 oz.

Honey Malt (Mr. Beer), 2 oz.

Red Wheat flakes (Mr. Beer), 3 oz.

Mulling Spice, 1 Tbsp

Safale S-04

 

I brought the steeped grain water to a boil, reduced heat, then added the hop-sacked mulling spice and the brown sugar, then simmered for about 10 min.  After removing the hop sack, I added the fermentables, and proceeded in the usual way.  OG was 1.075.  All along I was wondering about which yeast to pitch -- Safbrew S-33, WB-06, Mangrove Jack M20, Mr. Beer wheat yeast (like the KT recipe), or US-05?  In the end, I used the S-04 since that is the yeast included with the cider mix and I seem to get wheaty esters with the BW no matter what I ferment it with.  If this ferments out and is drinkable, I'm looking at a 8% ABV brew for Thanksgiving (next year, that is). :)

 

When you first realize that you forgot the 2-Row

 

 

200w.gif

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I was starting to wonder about the Day 14 hydrometer sample that I took and put in the fridge last weekend.  It tastes fine (its wheaty), but Is there anything that I could do to clear up the unconverted starches and excess proteins?  And no,  -- dumping it is not an option. :)

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1 hour ago, Bonsai & Brew said:

I was starting to wonder about the Day 14 hydrometer sample that I took and put in the fridge last weekend.  It tastes fine (its wheaty), but Is there anything that I could do to clear up the unconverted starches and excess proteins?  And no,  -- dumping it is not an option. :)

 

No. If it's a wheat beer, the haze is completely normal. Without a filtration system, there is no way to clear it.

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On August 20, 2016 at 10:59 AM, Bonsai & Brew said:

It took awhile to get to this recipe but I just started a batch of @MRB Josh R's Black Moon Weizen fermented with Lallemand Munich Classic wheat yeast.  All 4 LBKs are brewing and it's the weekend! :)

 

Celebrated the autumnal equinox with one of these last night and it exceeded expectations.  This is a very good Dunkelweizen and I would definitely brew with the Lallemand wheat yeast again -- it seemed to bring out some novel flavors that I have not experienced with my previous d'weizen recipes.:)

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1 hour ago, Bonsai & Brew said:

 

Celebrated the autumnal equinox with one of these last night and it exceeded expectations.  This is a very good Dunkelweizen and I would definitely brew with the Lallemand wheat yeast again -- it seemed to bring out some novel flavors that I have not experienced with my previous d'weizen recipes.:)

I have used the Munich yeast for Dunkels and tried to accentuate the banana by intentionally under pitching and under oxygenating to stress the yeast which I read make it generate more of these flavors and fermenting it cool. I made 2 batches pitching 1/3 of the yeast pack in each. It seemed to work, and I got lots of flavor.

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15 hours ago, MRB Josh R said:

 

No. If it's a wheat beer, the haze is completely normal. Without a filtration system, there is no way to clear it.

I must be doing something wrong, much of my wheat beer is pretty clear  without filtering ?

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4 minutes ago, Nickfixit said:

I must be doing something wrong, much of my wheat beer is clear without filtering. ?

I've made relatively clear wheats and hazy wheats, but this KT Cider/Weissbier recipe just looks different to me.  I figured that since I forgot the 2-row, that that may be contributing to the murkiness of this beer.  It's Friday though, so no worries!;)

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3 hours ago, Nickfixit said:

I must be doing something wrong, much of my wheat beer is pretty clear  without filtering ?

 

Sometimes they will clear, sometimes they won't. The Coopers wheat yeast is a pretty good flocculator compared to the Safale wheat (what I mostly use) or liquid wheat yeasts. Cold crashing for an extended period of time may help, too. But most wheat beers in my experience are naturally cloudy, and I personally prefer them that way because those particles give the beer its silky body. This is why I prefer German wheat beers to American ones. You won't see many clear German wheat beers other than the kristalweizen style, which isn't very common in the US.

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Will see with the currently fermenting one, again using WLP400 trub. Right now it looks like a solid crust on top about 3/16 inch thick with emerging bubbles.  Maybe I put too much in.

 

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You never know when you might have a reasonable idea for a recipe.  In this case, I went from inspiration to fermentation in under 12 hours, all because my wife made me help out with a WalMart run.;)  I started this pumpkin spiced ale very early yesterday morning:

 

Bavarian Weissbier HME

BrewMax Smooth LME

Kellogs Limited Edition Pumpkin Spiced Crunch cereal, 1 cup (crushed) steeped with grains

(Optional) Quaker Oats Pumpkin Spiced Instant Oatmeal, 1 pack (1.5 oz)

2-Row pale, 4 oz.

Caramel 15, 3 oz.

Saaz (US), 0.5 oz., 5-min. boil

Safale US-05 yeast

 

OG  1.042

 

Recipe note:  I sort of figured that the instant oatmeal would mess up a proper grain steep, but it actually worked fairly well.  

 

At this point, I'm undecided whether I'll add baked pumpkin and mulling spices after a week, or just go with it as is.  A late Pumpkin Crunch addition might be another option, much like the Mr. Beer Lucky Charms cereal recipe.  We will see.?

 

 

 

 

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Damn, that's making me hungry and thirsty at the same time!!! :)

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42 minutes ago, Bonsai & Brew said:

You never know when you might have a reasonable idea for a recipe.  In this case, I went from inspiration to fermentation in under 12 hours, all because my wife made me help out with a WalMart run.;)  I started this pumpkin spiced ale very early yesterday morning:

 

Bavarian Weissbier HME

BrewMax Smooth LME

Kellogs Limited Edition Pumpkin Spiced Crunch cereal, 1 cup (crushed) steeped with grains

(Optional) Quaker Oats Pumpkin Spiced Instant Oatmeal, 1 pack (1.5 oz)

2-Row pale, 4 oz.

Caramel 15, 3 oz.

Saaz (US), 0.5 oz., 5-min. boil

Safale US-05 yeast

 

OG  1.042

 

Recipe note:  I sort of figured that the instant oatmeal would mess up a proper grain steep, but it actually worked fairly well.  

 

At this point, I'm undecided whether I'll add baked pumpkin and mulling spices after a week, or just go with it as is.  A late Pumpkin Crunch addition might be another option, much like the Mr. Beer Lucky Charms cereal recipe.  We will see.?

 

 

 

 

 

I would not bother adding real pumpkin, you have enough going on there to get a real interesting flavor, but maybe the extra cereal add would be good. I think with the Smooth HME too you have enough intensity that it will not get overwhelmed by the cereal.

 

I agree with the oatmeal comment. I use instant oatmeal in steep  successfully - even up to 8 oz.. It gives a nice mouth feel but not fermentable benefit. Some do say though that the starches (as opposed to ones that enzymes converted to sugar) are subject to bacterial infection, but I have not had that yet.

 

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20 minutes ago, Nickfixit said:

 

I would not bother adding real pumpkin, you have enough going on there to get a real interesting flavor, but maybe the extra cereal add would be good. I think with the Smooth HME too you have enough intensity that it will not get overwhelmed by the cereal.

 

I agree with the oatmeal comment. I use instant oatmeal in steep  successfully - even up to 8 oz.. It gives a nice mouth feel but not fermentable benefit. Some do say though that the starches (as opposed to ones that enzymes converted to sugar) are subject to bacterial infection, but I have not had that yet.

 

Thanks for the feedback Nick.  I agree that adding real pumpkin would defeat the purpose of this recipe -- to see if commercial cereal has any place in brewing beer!  And after reviewing the Lucky Charms recipe, I think I'll just do the late addition just for fun.

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1 hour ago, Bonsai & Brew said:

Thanks for the feedback Nick.  I agree that adding real pumpkin would defeat the purpose of this recipe -- to see if commercial cereal has any place in brewing beer!  And after reviewing the Lucky Charms recipe, I think I'll just do the late addition just for fun.

If it is too spicy, leave it for a bit, time will fix that.

 

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On ‎10‎/‎3‎/‎2016 at 6:39 AM, Nickfixit said:

 

I would not bother adding real pumpkin, you have enough going on there to get a real interesting flavor, but maybe the extra cereal add would be good. I think with the Smooth HME too you have enough intensity that it will not get overwhelmed by the cereal.

 

 

Full disclosure;  I sampled the gravity after 2 weeks and was surprisingly underwhelmed with the flavor of this one.  I decided to do a Day 15 spice addition including 1 heaping tbsp. mulling spice in a sanitized hop sack, 1 tsp. pumpkin spice, and 1 tsp. pure vanilla extract -- will probably cold-crash at the end of the week, then bottle on Day 21. 

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1 hour ago, Bonsai & Brew said:

 

Full disclosure;  I sampled the gravity after 2 weeks and was surprisingly underwhelmed with the flavor of this one.  I decided to do a Day 15 spice addition including 1 heaping tbsp. mulling spice in a sanitized hop sack, 1 tsp. pumpkin spice, and 1 tsp. pure vanilla extract -- will probably cold-crash at the end of the week, then bottle on Day 21. 

I like where this one is headed, BB!

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I decided I wanted a more lemony Wit (not another hop blaster) so here is the recipe I started today.

Light Lemony Wit using Bavarian Weissbier HME.

With WLP400 yeast from reused Fruity Wit Trub  recipe
 

Partial mash of  4 oz pils malt, 4 oz flaked wheat, 1 oz Aromatic Malt,  4 oz inst oats, at 165-175 F for 30 min and strain. Rinse grain bag with 1 cup boiling water.

Dissolve  8 oz Briess Wheat  DME, 1/2 cup gran sugar in recovered grain liquid, (make up volume to 4 cups, if less) then bring to boil. Add yeast nutrient.

Put 1/2 tbs crushed coriander, 1 tbs dried  bitter orange  peels, 1/8 tsp Cardamon,   1/2 oz Hallertuer Mittelfrau pellets, 1 Lemon zest and juice in a bag, add to wort  and boil 5 min.

Remove from heat, take out hop bag and drop in into 4 qts. cold water in LBK. Dissolve  HME in the liquid then add to LBK.

Top up LBK to 8.5 qts and pitch yeast.

Yeast was reserved trub from fridge in jam jar.  After saving I rinsed 2x.  Before pitching I added 1/2 tsp sugar and left it in warm until some small bubbles. Then I shook it up and put half in LBK.  When in the fridge, when settled, yeast/trub was about 2 inches deep in the jar. 

Currently, 4 hours after pitching, wort surface is covered to 1/16 in. deep in bubbles - so I guess it is happy :-D

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In the last Target sale I managed to sneak in an order of 2 Bav WB HMEs but they ran out before delivery and I am waiting for stock replenishment. I can wait at that price - lol.

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20 minutes ago, Nickfixit said:

I decided I wanted a more lemony Wit (not another hop blaster) so here is the recipe I started today.

Light Lemony Wit using Bavarian Weissbier HME.

With WLP400 yeast from reused Fruity Wit Trub  recipe
 

Partial mash of  4 oz pils malt, 4 oz flaked wheat, 1 oz Aromatic Malt,  4 oz inst oats, at 165-175 F for 30 min and strain. Rinse grain bag with 1 cup boiling water.

Dissolve  8 oz Briess Wheat  DME, 1/2 cup gran sugar in recovered grain liquid, (make up volume to 4 cups, if less) then bring to boil. Add yeast nutrient.

Put 1/2 tbs crushed coriander, 1 tbs dried  bitter orange  peels, 1/8 tsp Cardamon,   1/2 oz Hallertuer Mittelfrau pellets, 1 Lemon zest and juice in a bag, add to wort  and boil 5 min.

Remove from heat, take out hop bag and drop in into 4 qts. cold water in LBK. Dissolve  HME in the liquid then add to LBK.

Top up LBK to 8.5 qts and pitch yeast.

Yeast was reserved trub from fridge in jam jar.  After saving I rinsed 2x.  Before pitching I added 1/2 tsp sugar and left it in warm until some small bubbles. Then I shook it up and put half in LBK.  When in the fridge, when settled, yeast/trub was about 2 inches deep in the jar. 

Currently, 4 hours after pitching, wort surface is covered to 1/16 in. deep in bubbles - so I guess it is happy :-D

 

Have you ever dry-hopped with Sorachi Ace hops?  I know that they are supposedly lemony, but I have not tried them yet.

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1 hour ago, Nickfixit said:

I decided I wanted a more lemony Wit (not another hop blaster) so here is the recipe I started today.

Light Lemony Wit using Bavarian Weissbier HME.

With WLP400 yeast from reused Fruity Wit Trub  recipe
 

Partial mash of  4 oz pils malt, 4 oz flaked wheat, 1 oz Aromatic Malt,  4 oz inst oats, at 165-175 F for 30 min and strain. Rinse grain bag with 1 cup boiling water.

Dissolve  8 oz Briess Wheat  DME, 1/2 cup gran sugar in recovered grain liquid, (make up volume to 4 cups, if less) then bring to boil. Add yeast nutrient.

Put 1/2 tbs crushed coriander, 1 tbs dried  bitter orange  peels, 1/8 tsp Cardamon,   1/2 oz Hallertuer Mittelfrau pellets, 1 Lemon zest and juice in a bag, add to wort  and boil 5 min.

Remove from heat, take out hop bag and drop in into 4 qts. cold water in LBK. Dissolve  HME in the liquid then add to LBK.

Top up LBK to 8.5 qts and pitch yeast.

Yeast was reserved trub from fridge in jam jar.  After saving I rinsed 2x.  Before pitching I added 1/2 tsp sugar and left it in warm until some small bubbles. Then I shook it up and put half in LBK.  When in the fridge, when settled, yeast/trub was about 2 inches deep in the jar. 

Currently, 4 hours after pitching, wort surface is covered to 1/16 in. deep in bubbles - so I guess it is happy :-D

I made something very similar to this, Nick.  I did not add any orange peels, only dried lemon zest.  At first I liked it, but quickly tired of it and gave most of it away.  One thing that I definitely did wrong was to over-carbonate it.  Good luck with yours. :)

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46 minutes ago, AnthonyC said:

I made something very similar to this, Nick.  I did not add any orange peels, only dried lemon zest.  At first I liked it, but quickly tired of it and gave most of it away.  One thing that I definitely did wrong was to over-carbonate it.  Good luck with yours. :)

But the style says - highly carbonated :-P

 

As for tiring, that is one thing about 2 gal batches, if it is not good, only a small amount to drink up --:-)

 

 

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2 hours ago, Bonsai & Brew said:

 

Have you ever dry-hopped with Sorachi Ace hops?  I know that they are supposedly lemony, but I have not tried them yet.

Actually I had discussed doing that, but I wanted to brew and today did not have slack for store visit, so I improvised with the Cardamon. (Again with that too I was real sparing.)

I may try the Soriachi ACe next time. However, with my Nelson Sauvin experience I will only put a little bit in this time. Maybe 1/4 oz.

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46 minutes ago, Nickfixit said:

But the style says - highly carbonated :-P

 

As for tiring, that is one thing about 2 gal batches, if it is not good, only a small amount to drink up --:-)

 

 

The carbonation could only be compared to seltzer.  Very very bubbly on the tongue.  I did see that wheat beers are supposed to be highly-carbonated, but I went against my instincts and went by the Mr. Beer guideline of .75tsp of sugar/12oz bottle instead of my usual .50tsp.  Big mistake.... for ME, but for you it may be (hopefully) perfect!!!!  

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Hmm. My standard is 1 sugar dot per 12 oz.

Domino says 1 cube = 0.08oz/1 cube = 2.29g/1 cube = 1/2 tsp

So I guess we are on the same page.

 

That would make  2 dots per 750 ml and 3 dots per 1L but I tend rather to over do those at 3 per 750 and 4 or 5 per 1L.

Now though I often do 2 per 750 and 3 per 1L for darker beers.

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I've been shuffling the HME's around and restocking them, can't believe I have 10 Bavarian Weissbier cans and 15 Canadian Blondes!!! of course the Canadian Blondes I keep in my bedroom.....

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8 hours ago, HoppySmile! said:

I've been shuffling the HME's around and restocking them, can't believe I have 10 Bavarian Weissbier cans and 15 Canadian Blondes!!! of course the Canadian Blondes I keep in my bedroom.....

BRILLIANT! :):):)

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12 hours ago, Nickfixit said:

Hmm. My standard is 1 sugar dot per 12 oz.

Domino says 1 cube = 0.08oz/1 cube = 2.29g/1 cube = 1/2 tsp

So I guess we are on the same page.

 

That would make  2 dots per 750 ml and 3 dots per 1L but I tend rather to over do those at 3 per 750 and 4 or 5 per 1L.

Now though I often do 2 per 750 and 3 per 1L for darker beers.

That's pretty much what I do for bottle priming too, it seems to work fine for me.

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As I bought six cans of this earlier this year, and I already brew a wheat beer for use with fruit and a Blue Moon clone, I came up with a recipe that Josh gave me some input on that makes a dark wheat, which I named Darkside Wheat - The Force Can't Save You.

 

Steep 3.4 oz of Caramunich, 2 oz of Carafa 1, and 2 oz of Special B.

Add 1/2 lb of wheat LME (first batch I put in 14 oz, this batch that is not yet ready I did 1/2 lb).

Bring to boil, remove from heat, and add 1 can of Bavarian Weissbier.

 

It's a Dunkleweizen, although I use the Mr. Beer yeast instead of Wyeast 3068 Weihenstephan or WB-06 that Josh urged me to, because I wasn't looking for any banana flavor.

 

It's quite nice, just brewed a double batch so now I have 3 cans left.

 

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6 hours ago, RickBeer said:

'a dark wheat, which I named Darkside Wheat - The Force Can't Save You.'

 

 

Nice. I see what you did there. :blink:

Thanks for the idea, I'm going to have to try this one. 

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17 hours ago, scouterbill said:

 

Nice. I see what you did there. :blink:

Thanks for the idea, I'm going to have to try this one. 

I saved the recipe, - it does look good. I did  not try those grains yet. Special B looks like an interesting grain.

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Hello old friend.  I still have a bunch of BWs to brew, so I'm thinking of doing a Celtic Wheat Beer inspired by Curim Gold from Carlow Brewing.  This would basically be another fun mini-mash using 1.5 lbs. of grain + HME, but something a little different from the standard stout or red ale for St. Patty's Day.

 

Bavarian Weissbier HME

BrewMax Smooth LME

Malting Co. of Ireland Ale malt, 0.8 lb.

Muntons Torrified Wheat, 3 oz.

Gambrinus Honey Malt, 3 oz.

Crystal 15, 4 oz.

Hallertau Blanc, 0.5 oz., 5 min. boil

Safbrew S-33 ale yeast

 

OG 1.050

 

http://www.beermonthclub.com/carlow-brewing-company-curim-gold-celtic-wheat-beer.htm

 

 

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Brewing a UK-themed dunkelweizen-- working title is Peaty Wheat. :)

 

OG was 1.050.

Edited by Bonsai & Brew
Added OG

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On ‎10‎/‎18‎/‎2016 at 5:04 PM, Nickfixit said:

In the last Target sale I managed to sneak in an order of 2 Bav WB HMEs but they ran out before delivery and I am waiting for stock replenishment. I can wait at that price - lol.

Still did not come in. I guess they gave up on me.   Still shows "unavailable" on web site.

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Day 22 -- Bottled the 5.9% ABV UK Peaty Wheat (BeerWars II)

 

Bavarian Weissbier HME, 1.87 lb.

BrewMax Smooth DME, 0.47 lb.

Crisp Gleneagles Maris Otter, 0.5 lb.

Crisp CaraMalt 15, 0.2 lb.

Simpson's Peated Malt, 0.17 lb.

Munton's Torrified Wheat, 0.17 lb.

Simpson's Chocolate Malt, 0.06 lb.

Weyermann Carafa Special 2, 0.06 lb.

Fuggle (UK) 0.25 oz, 20 min.

Fuggle (UK) 0.75 oz, 7 min.

Safbrew WB-06 Dry Wheat yeast

 

HME + mini-mash (60 min. @ 154 F)

30 min. boil

 

SRM 17

IBU 29

OG 1.054

 

Ferment @ 68-70 F and let the esters have their fun.

 

 

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3 hours ago, Nickfixit said:

 

The beer calculator should do this

https://www.brewersfriend.com/ibu-calculator/

 

That batch was pretty dang tasty last year -- I drank all of it in no time!  Since, I've learned how to use Qbrew and BeerSmith to craft beer.  Those calculators are very handy in a pinch though -- thanks Nick!

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8 hours ago, Bonsai & Brew said:

 

That batch was pretty dang tasty last year -- I drank all of it in no time!  Since, I've learned how to use Qbrew and BeerSmith to craft beer.  Those calculators are very handy in a pinch though -- thanks Nick!

As I  don't do AG but just mess with minor  additions to HME, I use these for the hop parts sometimes so I can get  rough order of magnitude on what I am doing.  Unfortunately there are no good calculators or ways to measure flavor and aroma. Bitterness is not the same.

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Took a shot at a Specialty White IPA... 

 

Hella Hoppy Wit

 

Bavarian Weissbier HME, 1.87 lb.

Mr. Beer booster, 0.39 lb.

2-Row, 1.0 lb.

Flaked Wheat, 0.15 lb.

Briess Pilsen, 0.35 lb.

Summit, 0.25 oz, 20 min.

Galaxy, 0.375 oz, 10 min.

Citra, 0.5 oz, 5 min.

Galaxy, 0.375 oz. @ flame-out

Corriander seed, ground, 1-tsp. @ 10 min.

Safbrew T-58 Dry Ale yeast

 

HME + mini-mash (60 min. @ 150 F)

Sparge with 2-3 cups hot water

30 min. boil (w/booster)

HME @ flame-out

 

SRM 4

IBU 57

OG 1.054

 

Ferment @ 68-70 F.

 

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I'll post a picture of the Hella Hoppy Wit hydrometer sample later, but I must say that the flavor of this one is special.  Galaxy + Citra + Summit, along with the coriander seed produced a very tangy (no, not twangy) and citrusy hit upfront, with a pleasant bitter finish.  I have to confess, this is the second draw that I've collected.  You have to be absolutely sure with these hydrometer readings, right? 

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57 minutes ago, Bonsai & Brew said:

I'll post a picture of the Hella Hoppy Wit hydrometer sample later, but I must say that the flavor of this one is special.  Galaxy + Citra + Summit, along with the coriander seed produced a very tangy (no, not twangy) and citrusy hit upfront, with a pleasant bitter finish.  I have to confess, this is the second draw that I've collected.  You have to be absolutely sure with these hydrometer readings, right? 

Cue in Mr. Twitty!

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Twitty exit stage right.  The mere mention of the word TWANGY awakens him from his slumber!

IMG_0334.JPG

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30 minutes ago, AnthonyC said:

Twitty exit stage right.  The mere mention of the word TWANGY awakens him from his slumber!

IMG_0334.JPG

 

OK, I will "like" this, but this is absolutely the last time!!

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I just finished one of my Belgian Wit clones. More citrus than required but still tasty on a hot day.

No added hops but dried bitter orange peel for the citrus - lol.

HG clone#4_20170626_115452.png

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And I put an assortment of Belg. Witbier clone attempts in the fridge for today  :D

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Here is my quickie recipe for an American Wheat Ale based on tastings of Deschutes AWA Thursday night.

 

Bavarian Weissbier, 1.87 lb.

Chateau Pilsen, 1 lb.

Flaked white wheat, 0.25 lb.

Rahr White wheat, 0.25 lb.

Carapils, 0.25 lb.

Styrian Golding, 0.25 oz., 15 min.

Cascade, 0.25 oz., 10 min.

Cascade, 0.25 oz., 5 min.

Safale US-05

 

Mash for 60 min. at 150 F.

45 min. boil.

 

Day 7 dry-hop with ??? (Thinking more Cascade, Mosaic or even Chinook -- suggestions?)

 

OG 1.052

IBU 27

SRM 4

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On 7/16/2017 at 1:55 AM, Bonsai & Brew said:

suggestions?

 

Citra. It seriously goes with everything.

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3 hours ago, MRB Tim said:

 

Citra. It seriously goes with everything.

 

Good call Tim -- thanks.  Deschutes uses Cascade, Celeia (a Styrian Golding hybrid), and Experimental HBC-431 in their American Wheat Ale.  It's almost like they went out of their way to use lesser known (at least to me) or hard to find hop varieties to give this wheat its 'peachy' aroma.  Obviously, I don't have any HBC-431 on hand at the moment, so I like the idea of Citra instead.  FWIW, here are the 431 specs according to YCHHops: Aroma: Specific aroma descriptors include peach, berry, tropical fruit, citrus and herbal.  

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Neighbor just dropped off a bag of peaches fresh off her tree.  What do you think about a BW/fresh peach wheat beer?  ? 

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Ok BB.  I need some help here.  I was thinking about keeping this totally simple.  BW & the peaches...  period.  End of story.  How should I prepare the peaches?  Puréed and poured into a hop sack?  Chopped and boiled?  Chunked and soaked in vodka?  Help me out!  ???

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22 minutes ago, AnthonyC said:

Ok BB.  I need some help here.  I was thinking about keeping this totally simple.  BW & the peaches...  period.  End of story.  How should I prepare the peaches?  Puréed and poured into a hop sack?  Chopped and boiled?  Chunked and soaked in vodka?  Help me out!  ???

I dont get it... i was led to believe that peaches come from a can. They were put there by a man, in a factory down town...

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7 minutes ago, Creeps McLane said:

I dont get it... i was led to believe that peaches come from a can. They were put there by a man, in a factory down town...

Nice...??

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Like Creeps, all of my fruit beers have been from a can, but I did find a recipe that uses fresh pitted and mashed peaches added after the boil.  Maybe purée them, then add to the post-boil wort, allowing them to 'steep' for 15 min.  Is this going to be Peachy Wheat?:)

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