I’ve wanted to try brewing with grains of paradise, so I’ve finally gotten my chance.
Now there was a bit of a mixup between this brew and my quadro-smash, and this may have been dry-hopped with the hops from that one! Oh well, we’ll find out when the time comes. Although I didn’t mean for this to be dry hopped, if ti was, it should merely be “extra tssty.” The quadro-smash will just be more like any other IPA that’s not dry hopped, so no biggie there. Can’t wait to taste them!
I knew Texas Big Beer had another beer coming out soon, and now it’s out. And it’s gooooood! Very nice, a tasty wheatwine/barleywine hybrid, but it’s really more of a wheatwine. And it’s a big, topping off at 11.39% ABV.
It pours an orange, almost red color, kind of a deep amber. The head and lacing weren’t that impressive, but there’s ample carbonation, giving it a creamy mouthfeel that’s almost chewy.
Aroma is this one’s strong point, with a great fruity, floral treat for your nose. Flavor begins with a solid malt/wheat backbone, a good balancing dose of very floral hops, and plentiful fruitiness.
Very enjoyable, hats off to Texas Big Beer once again. I can’t wait to try their new IPA that’s coming out!
Well, 4th time I brewed this one. Grain bill identical. Added a little extra hops this time, same kind of hops as last time (serebrianka), just for the heck of it. I was thinking “maybe a little hoppier, just a touch,” but didn’t want to make a “hoppy wheat” (I’ve not been too impressed with hoppy wheat beers, to be honest). Also, a touch more hops is good, but with the elderberries I don’t want to produce a huge clash of flavors. We’ll see what happens!
Also, mixed yeast this time, just for the heck of it (Bavarian wheat yeast mixed with US-05). Let’s see how this yeast combo goes with this grain and hops profile. I’ve never mixed yeasts before, and don’t really know what it will do, but… I don’t have any worries… it will be good!
4 lbs, 8 oz pilsner malt
4 lbs wheat malt
1 lb flaked wheat
0.5 lbs 20L crystal malt
1 oz Serebrianka at 30
1.5 oz Serebrianka at 10
1.5 oz Serebrianka at FO
8 oz dried elderberries at 20 minutes
Bavarian wheat yeast + US-05
OG 1.054
IBUs 20
SRM ??
ABV 5.1%
As usual, 8oz of dried elderberries turned the wort nice and purple. It’s a really cool thing to have purple beer.
Brewing Elderberry Wheat again! It’s a great recipe and I’m ready for some more of it now that it’s getting warm outside. Base malts identical to last two times, this time will use serebrianka hops.
Boulevard Brewing, from Kansas City, is some awesome stuff! Today I’m having one of their smokestack series, Harvest Dance Wheatwine. I love this stuff! Wheatwine isn’t a very common style, and I think I’ve only actually ever had a few examples of the style. But the ones I’ve had are delicious! Especially this one!
Wheatwine pours a beautiful orange-ish tan color, just a little hazy, with a wonderful white head that lasts forever and leaves great lacing.
Fruity and spicy on the nose and taste, with great citrus and floral components as well. Hops aren’t real forward, nor should they be for this style, but they’re pleasantly accenting of the taste and aroma. Honestly, the commercial description pretty much describes the beer perfectly:
John Barleycorn is memorialized in English folk tradition as the personification of the barley plant, sacrificed at harvest time and then reborn as beer or ale. Our Harvest Dance Wheat Wine is a celebration of John’s Midwestern cousin, wheat. Beginning with a large portion of wheat malt, we add an equally generous helping of Hallertau and Citra hops and age the ale on both French and American oak. The result is a big, warming burst of tropical fruit flavors, highlighted by subtle wine-like notes, and rounding slowly to a long, dry, oaky finish.
I am not one to take anyone at their word on what I should think of a beer without trying it myself, but this description is pretty accurate (and I’ve had this beer multiple times). Boulevard isn’t blowing their own horn on this one, this beer actually is really good!
Citra hops, eh? I just brewed with them for the first time today. Haven’t tasted the results yet. My next blog will chronicle the event (it was an odd brew day, fittingly for citra, which has so much myth and hype around it, lol).
Why not toss in a nice bit of music to listen to whilst enjoying this delicious beer?
If you like wheatwine, or if you’re just a fan of great beer, you should try this beer!
Freetail Brewing in San Antonio Texas is a wonderful spot for beer lovers. They have about 10-11 different beers on tap at all times, plus usually a cask of something tasty. They serve food and have TVs and such, and the food is quite tasty, especially the pizza. They now have 22oz bombers for take-out too!
Today I’m having a nice lunch and trying their St Patrick’s day special: Spirulina Witbier.
Well this was a St Patrick’s Day special here, I could tell immediately when I saw the color: GREEN. Nicely green too, slightly cloudy, had a decent head and left great lacing behind.
Had a typically witbier aroma, wheaty and spicy with cloves and yeast. Flavor followed suit in spades, if I didn’t see the color it would be hard to tell this was a specialty brew and not just a delicious witbier.
Body was light and very drinkable, I dare to say it’s the perfect St Patty’s beer (especially with the low ABV, 3.9%, so you could pound many of them and still remain standing!).
Always recommend a trip to Freetail for their great beers, this one is no exception.
Oh, and amazingly The Mars Volta was playing on the overhead music! That’s friggin’ awesome!!
One of my favorites from Breckenridge Brewery, 471 IPA is a nice IIPA/Imperial double. Coming in at 9.2%, it’s got some kick too!
Light orange in color and almost clear. Head was pretty good at one finger, and lasted. Lacing was good. It’s certainly a pretty color, and not the typically color you’d expect from a DIPA.
Hops and citrus dominate the nose, along with a touch of pine.
Tastes bold and fresh, very darn tasty. Piney hops is the predominate flavor, but citrus (grapefruits, lemon peel) and a light fruitiness come through as well. It’s kind of sweet and has a nice light malty background too. A light spiciness finishes things off.
Feel is quite light and refreshing for a double IPA, yet the body is still medium and amply carbonated. The finish is semi-dry and slightly oily with fruity hops.
I like various Colorado breweries, and this beer racks up another winner for Colorado! It’s a pretty good price for a four pack too.
Well the first batch of Elderberry Wheat beer came out great, so I figured to try it again, this time all grain. Note that beersmith II doesn’t account for color with elderberries, so I don’t have an expected SRM. It should be fairly purple again though! Here’s the ingredients:
4 lbs, 8 oz pilsner malt
4 lbs wheat malt
1 lb flaked wheat
0.5 lbs 20L crystal malt
1 oz Fuggles at 30
1 oz Fuggles at 10 8 oz dried elderberries
Yeast: Bavarian Wheat Yeast, with starter
Targets:
IBUs 19.8
OG 1.054
FG 1.015
SRM ?
ABV 5.1%
Note: They only had 8 oz packages of elderberries at the LHBS. Whoa! Not sure if I’m going to add the whole thing and boil for less, or just add half of them and boil same as last time (20 minutes). I’m also tempted by all sorts of experimental things I could do with them, so I’ll have to make up my mind before brew day!
prepare checklist
lay out ingredients and equipment
Add grains to mash tun
bring 3.3 gallon spring water to 166 F
Add 3.5 gallons of 166F spring water to mash tun on top of grains, then stir well
add more water to boil pot, bring to near 172F and hold for sparging
measure temperature after temperature equalizes in mash
adjust mash temperature using either heated mash water or cool spring water as needed to reach 155F, if necessary
mash for 75 minutes at 155F
during mash, stir about every 15 minutes or so, checking temperature and adjusting if needed
at end of mash, begin draining wort into pitcher
allow first runnings to drain into a pitcher until clear
pour first runnings back on top of mash
drain remaining wort into boil pot until mash tun is near empty
add 2 gallons 172F water (adjusted as needed)
stir well
drain first runnings of first batch sparge into pitcher until clear (or close to it)
pour first runnings of first batch sparge back on top of mash
drain wort into main boil pot until near empty
add another 2 gallons 172F water to mash tun (adjusted as needed)
stir well
drain first runnings of second batch sparge to pitcher until clear (or close to it)
add first runnings back into mash tun
drain wort into main boil pot
bring main boil pot to a boil
when boil is reached, boil 60 minutes total
at 30 minutes, add 1 oz Fuggles
at 25 minutes, add about 1/4 tsp Wyeast nutrient blend to a small amount of spring water and dissolve
add wort chiller to boil pot
add nutrient blend at 20 minute mark
add elderberries at 20 minute mark
add 1/8 tsp Irish moss powder at 15 minute mark
add 1 oz Fuggles at 10 minutes
begin sanitation procedures on spoon, thermometer, bucket, wine thief
stir occasionally with sanitized stainless spoon during cooling
ensure bucket, wine thief, thermometer, strainer, spoon are sanitized
when wort gets to about 70F, add to fermentation bucket, pouring through sanitized strainer to catch any extra solids and to help aerate. If necessary, clean strainer during process and re-sanitize to remove most of the hop trub and berries before fermentation
take OG reading with sanitized wine thief
thoroughly aerate wort with sanitized stainless steel spoon again
ensure wort is 68F or a little less before pitching yeast
ensure yeast is a little cooler than wort before pitching
pitch yeast
gently stir using sanitized stainless steel spoon
install sanitized bucket lid and airlock
ferment in freezer chest w/Johnson controller for 14+ days at 66F
after 14+ days, add dry hops, 1 oz chinook, 0.5 oz willamette
This one is somewhat planned, somewhat on the fly. It was originally planned as an American stout, and will still be exactly that. However, I have a little bit of leftover wheat that I want to get rid of, so I just decided to toss it in this one for the hell of it. So in that respect, it’s a bit on the kitchen sink side…
Batch size is 3.5 gallons
6 lbs maris otter
10 oz crystal malt 120L
10 oz chocolate malt 350L
10 oz roasted barley 300L
10 oz flaked oats
7 oz pale wheat malt
7 oz flaked wheat
0.75 oz Columbus (1 hour)
1 oz Willamette (10 minutes)
1 oz Hallertau (5 minutes)
1oz Hallertau and 1oz chinook dry hop
Us-05 yeast
Targets:
OG 1.067
FG 1.012
IBUs 70.5
ABV 6.3%
SRM 41
Procedure:
prepare checklist
lay out ingredients and equipment
reconstitute dry yeast using 95F boiled spring water and allow to cool to room temperature
Add grains to mash tun
bring 3 gallon spring water to 169 F
Add 2 3/4 gallons of 168F spring water to mash tun on top of grains, then stir well
add more water to boil pot, bring to near 172F and hold for sparging
measure temperature after temperature equalizes in mash. this has been prretty spot-on the last few batches, so I don’t anticipate having to boil extra water, but I will be ready just in case
adjust mash temperature using either heated mash water or cool spring water as needed to reach 152F
mash for 75 minutes at 152F
during mash, stir about every 15 minutes or so, checking temperature and adjusting if needed
at end of mash, begin draining wort into pitcher
allow first runnings to drain into a pitcher until clear
pour first runnings back on top of mash
drain remaining wort into boil pot until mash tun is near empty
add 1.5 gallons 172F water (adjusted as needed)
stir well
drain first runnings of first batch sparge into pitcher until clear (or close to it)
pour first runnings of first batch sparge back on top of mash
drain wort into main boil pot until near empty
add another 1.5 gallons 172F water to mash tun (adjusted as needed)
stir well
drain first runnings of second batch sparge to pitcher until clear (or close to it)
add first runnings back into mash tun
drain wort into main boil pot
add wort chiller to boil pot, filled with hot water
bring main boil pot to a boil
when boil is reached, add bittering hops, 0.75 oz columbus at 60 minutes
at 30 minutes, add about 1/4 tsp Wyeast nutrient blend to a small amount of spring water and dissolve
add nutrient blend at 15 minute mark
add 1/8 tsp Irish moss powder at 15 minute mark
add 1 oz Willamette at 10 minutes
add 1 oz hallertau at 5 minutes
at flameout, turn on water for wort chiller
begin sanitation procedures on spoon, thermometer, bucket, wine thief
stir occasionally with sanitized stainless spoon during cooling
ensure bucket, wine thief, thermometer, strainer, spoon are sanitized
when wort gets to about 72F, add to fermentation bucket, pouring through sanitized strainer to catch any extra solids and to help aerate
take OG reading with sanitized wine thief
thoroughly aerate wort with sanitized stainless steel spoon again
ensure wort is 72F or a little less before pitching yeast
ensure yeast is a little cooler than wort before pitching
pitch yeast
gently stir using sanitized stainless steel spoon
install sanitized bucket lid and airlock
ferment in closet for 14 days at 67F ambient air temp.
after 14 days, add dry hops, 1 oz hallertau and 1 oz chinook
ferment a total of 21 days
take FG sample and bottle
use 3.5 oz corn sugar at bottling
Actual OG: 1.058
Actual FG: 1.014
Notes: Sparge was difficult. I had to stir it around the strainer hose frequently in order to get the wort flowing, and had to keep stirring it.
Also I had just a little bit of oatmeal left at home, not enough for a bowl, so I tossed that into the mash too, perhaps 2-3oz
Well I’m going to try a very simple wheat beer, with a few elderberries added for color and flavor. The final SRM is only supposed to be about 4 (according to the calculator, lol) but I’m quite sure the elderberries will add quite a bit of color. There are no specialty grains for this one, so it should be quick and easy. I’ll be using Wyeast Bavarian Wheat Yeast on this one, along with a good amount of wheat extract, and some Saaz and Hallertau hops. Easy as pie!
prepare checklist
lay out ingredients and equipment
Bring 4 gallons water and wort chiller to a boil
add liquid wheat extract and boil one hour
add 1 oz hallertau at 60 minutes
add 4 oz dried elderberries at 20 minutes
add 1/4 tsp Irish moss powder at 15 minutes
add 1 oz saaz at 10 minutes
turn on wort chiller and cover at 0 minutes
sanitize spoon, thermometer, bucket, wine thief
when wort gets to about 70F, strain into fermentation bucket using sanitized strainer
take OG reading with sanitized wine thief
thoroughly aerate wort with sanitized stainless steel spoon
ensure wort is 70F or a little less before pitching yeast
pitch yeast
gently stir using sanitized stainless steel spoon
install sanitized bucket lid and airlock
ferment in closet for 12-15 days at 67F ambient air temp.