Appearance: Billowing white head that lasts. Straw body with light haze. A good looking brew.
Aroma: Low intensity, hard to identify. Perhaps a bit of Belgian yeast character. Unfortunately does not have the lemony or coriander quality it should. Or maybe my nose is stuffy.
Taste: Better. I get some slightly sweet pils malt notes, a bit of a spicy Belgian yeast character, and some earthy hops. Maybe a very small bit of tartness. It's pleasant but not as characterful as I was hoping for.
Moutfeel: Creamy and thick, but with moderate carbonation.
Overall: Pleasant, refreshing but lacking in as much character as I was hoping for.
Showing posts with label wit beer. Show all posts
Showing posts with label wit beer. Show all posts
Wednesday, August 16, 2017
Wednesday, July 5, 2017
Wit & Smoked Porter Brewday
Double brew-day on July 3, 2017.
Recipe: Wit Beer
Style: Witbier
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 3.4 SRM
Estimated IBU: 19.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 58.5 %
4 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 39.0 %
4.0 oz Acid Malt (3.0 SRM) Grain 3 2.4 %
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 4 14.7 IBUs
0.50 oz Saaz [3.75 %] - Boil 30.0 min Hop 5 4.7 IBUs
0.30 oz Ginger Root (Boil 5.0 mins) Herb 6 -
0.30 oz Coriander (Boil 5.0 mins) Spice 7 -
0.30 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 8 -
0.50 oz Saaz [3.75 %] - Boil 1.0 min Hop 9 0.3 IBUs
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 Yeast 10 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 10 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.81 qt of water at 162.7 F 150.0 F 60 min
Mash Step Add 8.20 qt of water at 204.1 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.61gal) of 168.0 F water
Notes:
Coriander was just ground coriander seed from the grocery store, orange just normal orange from grocery.
------
6/28/17: Starter with WLP550 from a previous batch, 1.5 liters. Very active fermentation by 6/30.
7/3/17: Brewed, mash temps hit, slightly under volume at 7.5 gal pre-boil, but gravity was 10.6B or 1.0425 SG.
Boiled 1 hour 20 minutes, got 13.9B / 1.056 SG, a bit high, at 6.5 gallons. Added chopped ginger, orange peel, and coriander in the last few minutes of the boil.
Cooled to 120F, racked to plastic carboy, and let sit overnight at 70F ambient.
7/4/17: Oxygenated 1 min, pitched decanted starter.
7/5/17: 7am: Very active fermentation. 6pm: Yeast cake was coming out of the bottle, the bung was blown out. Extremely active fermentation, huge krausen. Cleaned up, replaced bung and airlock.
----------------------------------------
Recipe: Locally Smoked Porter
Style: Classic Style Smoked Beer
Recipe Specifications
--------------------------
Boil Size: 7.26 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 43.3 SRM
Estimated IBU: 42.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 66.7 %
2 lbs Oak Smoked Triticale (3.0 SRM) Grain 2 16.7 %
8.0 oz Black Malt (Thomas Fawcett) (660.0 SRM) Grain 3 4.2 %
8.0 oz Carafa Special III (Weyermann) (470.0 SR Grain 4 4.2 %
8.0 oz Chocolate Malt (Simpsons) (430.0 SRM) Grain 5 4.2 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 2.1 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7 2.1 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 39.2 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 9 3.0 IBUs
1.0 pkg S-05 Yeast 10 -
2.00 oz American Oak Cubes - Medium Toast (Secon Flavor 11 -
Mash Schedule: 152F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.00 qt of water at 165.1 F 152.0 F 60 min
Mash Step Add 9.60 qt of water at 199.8 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.55gal) of 168.0 F water
Notes:
Smoked and Crystal malt from Valley Malt grain share.
Oak cubes in secondary.
-------
7/3/17: Brewed. Mash temp too low somehow, maybe 151F. Got 7.5 gal of 13B / 1.023 SG wort. Tasted good, not super smokey.
Cooled to 100F, racked to plastic carboy, let sit overnight at 70F.
7/4/17: Oxygenated 30 seconds, pitched 1 pack of rehydrated S-05.
7/5/17: 7am: Light activity in the airlock.6pm: Good activity, moderate krausen.
Recipe: Wit Beer
Style: Witbier
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 3.4 SRM
Estimated IBU: 19.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 58.5 %
4 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 39.0 %
4.0 oz Acid Malt (3.0 SRM) Grain 3 2.4 %
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 4 14.7 IBUs
0.50 oz Saaz [3.75 %] - Boil 30.0 min Hop 5 4.7 IBUs
0.30 oz Ginger Root (Boil 5.0 mins) Herb 6 -
0.30 oz Coriander (Boil 5.0 mins) Spice 7 -
0.30 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 8 -
0.50 oz Saaz [3.75 %] - Boil 1.0 min Hop 9 0.3 IBUs
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 Yeast 10 -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 10 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.81 qt of water at 162.7 F 150.0 F 60 min
Mash Step Add 8.20 qt of water at 204.1 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.61gal) of 168.0 F water
Notes:
Coriander was just ground coriander seed from the grocery store, orange just normal orange from grocery.
------
6/28/17: Starter with WLP550 from a previous batch, 1.5 liters. Very active fermentation by 6/30.
7/3/17: Brewed, mash temps hit, slightly under volume at 7.5 gal pre-boil, but gravity was 10.6B or 1.0425 SG.
Boiled 1 hour 20 minutes, got 13.9B / 1.056 SG, a bit high, at 6.5 gallons. Added chopped ginger, orange peel, and coriander in the last few minutes of the boil.
Cooled to 120F, racked to plastic carboy, and let sit overnight at 70F ambient.
7/4/17: Oxygenated 1 min, pitched decanted starter.
7/5/17: 7am: Very active fermentation. 6pm: Yeast cake was coming out of the bottle, the bung was blown out. Extremely active fermentation, huge krausen. Cleaned up, replaced bung and airlock.
----------------------------------------
Recipe: Locally Smoked Porter
Style: Classic Style Smoked Beer
Recipe Specifications
--------------------------
Boil Size: 7.26 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 43.3 SRM
Estimated IBU: 42.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 66.7 %
2 lbs Oak Smoked Triticale (3.0 SRM) Grain 2 16.7 %
8.0 oz Black Malt (Thomas Fawcett) (660.0 SRM) Grain 3 4.2 %
8.0 oz Carafa Special III (Weyermann) (470.0 SR Grain 4 4.2 %
8.0 oz Chocolate Malt (Simpsons) (430.0 SRM) Grain 5 4.2 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 2.1 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7 2.1 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 39.2 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 9 3.0 IBUs
1.0 pkg S-05 Yeast 10 -
2.00 oz American Oak Cubes - Medium Toast (Secon Flavor 11 -
Mash Schedule: 152F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 16.00 qt of water at 165.1 F 152.0 F 60 min
Mash Step Add 9.60 qt of water at 199.8 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.55gal) of 168.0 F water
Notes:
Smoked and Crystal malt from Valley Malt grain share.
Oak cubes in secondary.
-------
7/3/17: Brewed. Mash temp too low somehow, maybe 151F. Got 7.5 gal of 13B / 1.023 SG wort. Tasted good, not super smokey.
Cooled to 100F, racked to plastic carboy, let sit overnight at 70F.
7/4/17: Oxygenated 30 seconds, pitched 1 pack of rehydrated S-05.
7/5/17: 7am: Light activity in the airlock.6pm: Good activity, moderate krausen.
Wednesday, September 4, 2013
3944 Wit Review
A while ago I brewed a Belgian Wit Beer using a scaled-down version of a recipe supplied by the fearless leader of the homebrew club and using WY3944 yeast. A number of other people were supposed to have brewed the same recipe using different yeasts. Sadly, I wasn't able to take good notes of the brew, though I do remember that I had to run and so I pitched when the wort was still a little too hot. We'll see if the beer has indications of an overly aggressive fermentation.
Appearance: Hazy orange / yellow. I opened it at 9:50pm after putting in the fridge at about 5:30pm. So, not a lot of time for the chill haze to reduce. Thin white head that slowly dissipates but leaves a good lacing around the glass as I drink.
Aroma: Estery and yeasty notes dominate but there's a hint of sweetness and perhaps a slight tartness. No hop aroma.
Taste: I get a fruity taste (bananas, peaches, or some type of tropical fruit) with some pilsner grainy sweetness in the background and a little bit of tartness and / or alcohol warming. I don't get the obvious spicy character that some Wit Beers have. I do not detect any hop character.
Mouthfeel: Thinnish body despite that it's not carbonated enough. Leaves a dry aftertaste with a little bit of tartness but not as much spiciness as some wits. Maybe a hint of alcohol warming from a too warm start to fermentation.
Overall: A light, fruity refreshing Wit beer that's neither as spicy nor as carbonated as some examples. Still, pretty refreshing. I do like it quite a bit.
I'm curious to see both how this one compares to the others at the September meeting of the homebrew club and commercial examples like Allagash White (one of the first craft beers I can remember having). Maybe I'll write up some compare and contrast tasting notes with the Allagash White.
Update: A bunch of people at the homebrew club shared their Wits using the different yeasts. None of them, including this one was considered very good. Overly-phenolic, overly fruity, under carbed, thin body - all of the beers had one or more of these qualities. My particular brew was considered too dry, and lacking in necessary body. Meh!
Appearance: Hazy orange / yellow. I opened it at 9:50pm after putting in the fridge at about 5:30pm. So, not a lot of time for the chill haze to reduce. Thin white head that slowly dissipates but leaves a good lacing around the glass as I drink. Aroma: Estery and yeasty notes dominate but there's a hint of sweetness and perhaps a slight tartness. No hop aroma.
Taste: I get a fruity taste (bananas, peaches, or some type of tropical fruit) with some pilsner grainy sweetness in the background and a little bit of tartness and / or alcohol warming. I don't get the obvious spicy character that some Wit Beers have. I do not detect any hop character.
Mouthfeel: Thinnish body despite that it's not carbonated enough. Leaves a dry aftertaste with a little bit of tartness but not as much spiciness as some wits. Maybe a hint of alcohol warming from a too warm start to fermentation.
Overall: A light, fruity refreshing Wit beer that's neither as spicy nor as carbonated as some examples. Still, pretty refreshing. I do like it quite a bit.
I'm curious to see both how this one compares to the others at the September meeting of the homebrew club and commercial examples like Allagash White (one of the first craft beers I can remember having). Maybe I'll write up some compare and contrast tasting notes with the Allagash White.
Update: A bunch of people at the homebrew club shared their Wits using the different yeasts. None of them, including this one was considered very good. Overly-phenolic, overly fruity, under carbed, thin body - all of the beers had one or more of these qualities. My particular brew was considered too dry, and lacking in necessary body. Meh!
Tuesday, August 20, 2013
Belgian Wit Brewday
The homebrew club around here periodically does split batches, in which a bunch of people use the same recipe but with some small variation in the ingredients. That way, differences in the final beer should ideally be attributable to one variable, giving the brewers a way to see how one particular ingredient will change the final beer.
Of course, this doesn't control for process variations, although the instructions provided by the club leader did specify mash temp and a few other variables. Additionally, because of my equipment limitations I had to scale the recipe down to 3 gallons.
This split batch will be a Wit Beer brewed with different types of yeast, keeping the other ingredients the same. I selected WY3944 - Belgian Wit.
Belgian Wit
5.375# Belgian Pils
11oz Munich 10L
11oz Table Sugar
11oz White Wheat Malt
Hallertau, 4.1%, 80min
WY3944
Expected OG/FG/IBUs /ABV: 1.063 / 1.016 / 22 / 6.1%
Brewed 7/20/13
I didn't take good notes that day since I was busy and had other stuff going on as I was brewing. Lots of things to do in the summer.... But I did note that I was slightly under gravity, and pitched the yeast a little to warm.
Bottled on 8/14, going for 2.7 volumes of CO2. Got a small amount left in the bottling bucket. It tasted a bit "green", with a lot of yeast still in suspension.
I hope it turns out like Allagash White. Possible, though perhaps not probable.
Of course, this doesn't control for process variations, although the instructions provided by the club leader did specify mash temp and a few other variables. Additionally, because of my equipment limitations I had to scale the recipe down to 3 gallons.
This split batch will be a Wit Beer brewed with different types of yeast, keeping the other ingredients the same. I selected WY3944 - Belgian Wit.
Belgian Wit
5.375# Belgian Pils
11oz Munich 10L
11oz Table Sugar
11oz White Wheat Malt
Hallertau, 4.1%, 80min
WY3944
Expected OG/FG/IBUs /ABV: 1.063 / 1.016 / 22 / 6.1%
Brewed 7/20/13
I didn't take good notes that day since I was busy and had other stuff going on as I was brewing. Lots of things to do in the summer.... But I did note that I was slightly under gravity, and pitched the yeast a little to warm.
Bottled on 8/14, going for 2.7 volumes of CO2. Got a small amount left in the bottling bucket. It tasted a bit "green", with a lot of yeast still in suspension.
I hope it turns out like Allagash White. Possible, though perhaps not probable.
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