Ideas please

[MuckyFunster]

Morning folks,

I’m hoping to brew later on this afternoon. I’m looking for some ideas or inspiration and hoping some of you could maybe help. I’m a 1 or 2 gallon at a time brewer, and here’s what I have in my inventory at the mo..

Malts -
1200g bohemian pilsner malt
600g crisp pale wheat
400g aciduated
450g aromatic
400g crisp Munich

Hops-
30g Amarillo
30g tettnang
40g magnum
40g sorachi ace
30g citra

Yeast-
1x crossmyloof champagne
1x crossmyloof mead
2x crossmyloof cider
Half pack crossmyloof Kristallweizen
1x Safale US-05
1x muntons active brewing

Extras
800g Belgian Candi rocks

Can anyone suggest anything interesting?

Thanks!


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[Jocky]

A refreshingly hoppy wheat beer?

Proportions of grist to hit about 1.048:

50% Pilsner malt
40% Wheat malt
10% Munich

Mash at 66c for 1 hour.

20 IBU of Magnum in the boil for 60 minutes
2 grams per litre Sorachi Ace at flameout
2 grams per litre Sorachi Ace dry hop

Ferment with the kristal weizen yeast.

[MuckyFunster]

Thanks for the reply Jocky! I think I’ll give it a go. I’ve never really made my own recipe before but have been researching a bit this morning. How do these ingredients sound, to end up with a 2gal (7.6litre) batch ... ? -

550g pilsner
440g wheat
110g Munich
Mashed at 66 for an hour, then
5g magnum at 60
15g sorachi ace at flameout
15g sorachi ace dry hop.



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[Jocky]

Sounds good to me. Sorachi Ace isn't a big fruity hop like Citra - it's slightly lemony instead - but I think you want only a little something so it doesn't clash/mask the yeast character.

[MuckyFunster]

I brewed this up last night. I miscalculated my grain bill in that last post. Needed double that for 2gal, so I altered the ratios suggested cause I didn’t have enough in the cupboard.

Ended up doing the following -

Mash
4.4l water
1kg pilsner (50%)
600g wheat (30%)
400g Munich (20%)
66 degrees c for 1 hour

Sparge with 7.6l water, brought to boil.
5g magnum at 60’
16g sorachi ace at 0’
Cooled in sink - took ages - Probably about 2 hours.

Was around about 8 litres of wort after the boil. Split it into 2x demijohns.

1/2 pack of Kristallweizen started with 1 teaspoon yeast nutrient and then split between the 2 demijohns.

OG bang on, at 1.048.

Bubbling away quite the things this morning.


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[MuckyFunster]

Here’s a thing ... when brewing this up I made hop socks out of some (clean) polyester tights. The tights were black fabric. Looking at the brew in the demijohn it is quite dark, but not black, probably nearer a Thornton’s toffee colour. I’m wondering if any of the fabric’s colour has ran and transferred into the brew.


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[Jocky]

Might just be the munich malt. See what happens as the yeast drops out.

[MuckyFunster]

As long as it tastes good I’ll drink it! Lol. Clothing dye (probably) isn’t poisonous. I don’t think boiling polyester is either (probably not). But I’m not sure I’ll use them again.


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[MuckyFunster]

Jocky,

I kegged one of the Demi’s on Thursday and drank the whole keg on Saturday. Really delicious tasty beer. Bottled the 2nd Demi into 10x330ml. I forgot to write down the FG but I’d worked it out to be 5.7% abv, so I suppose it must’ve been around 1.004 or thereabouts. Thanks for the recipe. I’d definitely make it again!




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[Jocky]

Glad to hear it!

Oh boy that looks good.