Wheat beer query

[dave-o]

Just give the last couple of centimetres a swill round and then tip that in too.

[greenxpaddy]

Dave

I'm thinking its a matter of taste whether to swirl and pour. I know some of my less educated friends would be horrified with a soup beer.

Here's a picture of the beer without swirling in the last 2 cms. And it still tastes good. Yes more flaour with the yeasty bits



Am I right in thinking the longer you store the more the beer absorbs the flavour from the sediment?

[greenxpaddy]

oops that pic was a bit big. use it as a close up



As you can see the Bohemain Pilsner Malt gives it a golden hue rather than yellow

[ChuckE]

That is exactly how some Bavarian HW look.

The decoction process darkens the brew.

[Barley Water]

Exactly what are you complaining about, that is exactly what it is supposed to look like? I really wish you guys would refrain from posting stuff like that though since I am here looking at that while supposed to be working. Oh yeah, get the proper glassware by the way, that magnificant beer will look even better when presented in a tall, fancy weizenbier glass, just saying. Humm, I can just imagine the smooth taste of cloves and bananna, oh hell, I'll not get anything else constructive done the rest of the day.

[greenxpaddy]

Here you go - I didn't realise it was so important lol.



By the way I thought 30l would take a month or two to get through but based upon todays performance I best get brewing again! Have to say its much tastier very cloudy rather tahn as presented here unstirred.

[Shaun21]

Thumbs up to those pictures! I made a wheat beer but it wasn't that nice, had a kind of eggy after taste to it. That's kind of put me off making another one but these pictures make me think otherwise!

[greenxpaddy]

Egg sounds like sulphur tones to me. That might mean your sterilisation wasn't quite up to scratch.

Give it another go. All my friends I have given it to love it.

I do have a problem now. The flavorsome brew I am now used to means I can't pallet crappy lagers from the supermarket now!Had a Stella in the Chinese last week. Absolutely awful!

'The Barley Crusher' is flying to me as I write so AG#2 is going to be boiled this bank holiday weekend - Blache Oreiller (with orange zest, coriander and chamomile. Hallertau hops this time). Dingemans Pilsener Malt and Aromatic Malt arrived yesterday. He he he...

paddy

[greenxpaddy]

AG#2

Blanche Orreiller

40l water

7.5lb milled wheat milled at 0.80mm on Barley Crusher passed twice
8lb std crushed Dingemans Pilsener Malt 2.8
1lb 14 oz rolled whole oats with hulls milled at 0.60 on BC
7oz std crushed Munich Malt
14oz oat hulls washed

This time I mashed by adding grain to water. This was alot fiddlier than the other way round and struggled to get the temp right Lots of faffing around. If you get the temp of water right and quantity right for size of MT be ok in the future.

With MT half full (35l capacity) water was at 162 degreesf. Finally got a start mash temp of around 150. I recall an equation for this right?

Mashed for 90 mins. Cooler in duvet. Temp final 142 degreesF.

Fly sparged with shower head at 170 degrees F for 45 mins.

Boil 90 mins - preboil 1040. Quantity around 35l.

At 60 mins 1 3/4 oz Hallertau hops
At 5mins finely grated zest of 6 medium oranges about 2.5 oz
At 5 mins Chamomile T bags x 5

Forgot to add Crushed coriander seed at 5 mins. Thrown in after cool had started - 60degreesC at the time - fingers crossed no contamination.

Cooled with coil in just half an hour to 20degrees C. Gravity 1050 - woohoo!

Witbier Wyeast starter from 2 weeks prior - refrigerated since - put in FV. Again maybe dodgy for infection - comments?

Well aerated as filled.

Overnight 16 degrees C in garage. Periodic bubble this morning. Looks good. I boiled with hops in muslin. This was added in the muslin to the FV. Along with the Tbags. Total FV volume looks like about 30l

Now to wait.

[greenxpaddy]

Mash efficiency was only 55%

Maybe I should try batch sparging....