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morrillt
Joined: 16 Dec 2014 Posts: 56
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Link Posted: Fri Dec 19, 2014 6:45 pm Post subject: High Gravity Wheat Beer, limited ingredients... |
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I want to make a wheat beer with coriander and orange peel thats between 6.5-8% ABV.
I Live in south america and have limited access to ingredients, but I do have a nice Electric Herms!
I am brewing tomorrow afternoon, and need help on ingredient selection I already have the malted wheat, but aside from that, this is what I have access to:
Malts
Cebada Pilsen
Cebada Caramelo
Cebada Chocolate
Cebada Black
Hopps
Ahtanum Hop Pellets 1 oz
Summit Hop Pellets 1 oz
Chinook Hop Pellets 1 oz.
Crystal Hop Pellets 1 oz.
Czech Saaz Hop Pellets 1 oz.
German Hallertau Hop Pellets 1 oz.
German Opal Hop Pellets 1 oz.
German Perle Hop Pellets 1 oz.
German Saphir Hop Pellets 1 oz.
German Select Hop Pellets 1 oz.
German Tettnang Hop Pellets 1 oz.
Hop Head Farms Cascade Pellet Hops 1 oz.
Millennium Hop Pellets 1 oz
Safale S-33 Ale Yeast
Safale US-05 Ale Yeast
YEAST
Danstar Belle Saison Yeast
Danstar CBC-1 Conditioning Yeast
Danstar Nottingham Ale Yeast
Danstar Windsor Ale Yeast
Muntons Ale Yeast
Safale S-04 Ale Yeast
UK Admiral Hop Pellets 1 oz.
UK Fuggle Hop Pellets 1 oz.
US Northern Brewer Hop Pellets 1 oz.
Willamette Hop Pellets 1 oz.
Coopers Ale Yeast
Danstar American
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Kevin59
Joined: 03 Aug 2012 Posts: 1047 Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Fri Dec 19, 2014 7:57 pm Post subject: |
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6.5-8% is pretty high. What kind of style of wheat beer are you aiming for? An imperial Wit / Hefe? Or something else?
With the comments on the spices I would assume a wit, but you don't really have any wit yeasts like WLP400, Wyeast 3944 or "maybe" T-58 (not quite the same). You could sort of go Belgian to some degree with the S-33 or go American (cleaner tasting) with the Us-05.
A wheat beer is never 100% wheat so you'll want to mix in some 2-row, or pils malt in your case.
Hops are usually low and neutral, 60 min addition.
Really depends on where you want to go with this... No right or wrong answers here.
Kal
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morrillt
Joined: 16 Dec 2014 Posts: 56
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Link Posted: Fri Dec 19, 2014 8:01 pm Post subject: |
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To be honest, I dont have that much experience with the permutations of wheat beer subtypes, I just know that I always like them. Its true I dont have the classic yeasts, can you recommend a good higher gravity beer that I can make with these limited ingredients? Even if I cant use the wheat Doing my first brew tomorrow!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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morrillt
Joined: 16 Dec 2014 Posts: 56
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Link Posted: Fri Dec 19, 2014 8:24 pm Post subject: |
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Sounds Fair enough... The brown ale looks tasty... http://www.theelectricbrewery.com/forum/viewtopic.php?t=25123
I dont have
2.0 lb CarapilsŪ/CarafoamŪ (7.8%) (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
2.0 lb Crystal Malt 40°L (7.8%) (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
just add bit more "Caramel" to compensate?
Just "caramel" of an unknown lovebond
Nore do I have centenial or cascae but we do have summit and amarallo (both are subs on hop sub chart) any recs for which i should sub for which? The recipe calls for a dry hopping of the centennial.....
Best
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Fri Dec 19, 2014 8:24 pm Post subject: |
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Since you are going with coriander and orange peel, give serious consideration to adding Chamomile as well at flame-out! I've personally had this combination in a Witbier and the three of those ingredients play EXTREMELY well together when combined with the slight sweetness of the Wheat. A word of caution though... a little Chamomile goes a LONG way!
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morrillt
Joined: 16 Dec 2014 Posts: 56
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Link Posted: Fri Dec 19, 2014 8:24 pm Post subject: |
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Sounds Fair enough... The brown ale looks tasty... http://www.theelectricbrewery.com/forum/viewtopic.php?t=25123
I dont have
2.0 lb CarapilsŪ/CarafoamŪ (7.8%) (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
2.0 lb Crystal Malt 40°L (7.8%) (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
just add bit more "Caramel" to compensate?
Just "caramel" of an unknown lovebond
Nore do I have centenial or cascae but we do have summit and amarallo (both are subs on hop sub chart) any recs for which i should sub for which? The recipe calls for a dry hopping of the centennial.....
Best
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Kevin59
Joined: 03 Aug 2012 Posts: 1047 Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
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Link Posted: Fri Dec 19, 2014 8:39 pm Post subject: |
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Man I would have sworn that when I posted the above the OP said something about a substitution for Hallertau hops, with a goal of making something like a Sunshine Wheat...
Apparently I (a) didn't have enough coffee this morning and/or (b) need to get a head start on my week off for Christmas by heading out for a beer...
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foomench
Joined: 21 Feb 2012 Posts: 704 Location: Longmont, CO
Drinking: Pinot barrel aged quad
Working on: Flanders oude bruin in barrel, Flanders red fermenting to refill the barrel
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Link Posted: Fri Dec 19, 2014 8:55 pm Post subject: |
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Your spices and wheat make me think you could make something with that saison yeast. I'm guessing you can ferment pretty warm, which is a requirement for that yeast.
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