Its lame but i didnt find kombucha
Beet Wheat
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Note:
Trying a few new ideas with the same concept. This should be a bit lighter in color but still have a nice rosy hue and pink head. I hope to still have a nice earthy beet flavor too.
Style:
Braggot
Ibu:
20
Abv:
5%
Size:
5.0 gal
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Recipe
* 3lb german pilsner* 5lb wheat malt
* 3lb fresh beetroot sliced thin@35min
* 2 sliced lemons@35min
* 2lb raw honey@0min
* 0.4oz Amarillo(8%AA)@60min
* 0.25oz Willamette(5.8%AA)@20min
* 0.25oz Willamette(5.8%AA)@10min
* Irish Moss to taste@20min
* Hopfenweisse Bavarian Wheat Blend Yeastcake
Procedure
Two-step mash:Protein rest: 6qt@136F=>130F for 15 minutes
Saccrification rest: 16qt@158F=>145F for 45 mins
Sparge with 170F water to collect 6.5gal (~2gal, yielded 6.25 gal, boiled 6gal)
Boil:
70min, follow schedule.
Ferment:
~75F [5days]
| Data Points [ + ] | |
| 182 |
date:
07/13/2010
note:
much lighter in color, beets have no culinary value.
Exactly 5.0gal yield!
SG:
1.0445 @ 60F
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| 189 |
date:
07/19/2010
note:
Racked to 2ndary to clarify a bit. Nice appearance, full bodied taste (compared to the s-04 batch which likely had much lower gravity anyway). Excellent yeast haze for a hefeweizen but I want this to be clear.
SG:
1.0085 @ 60F
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| 190 |
date:
07/24/2010
note:
Some bloom on surface of beer (same stuff in papu's wine). Not widespread but unfortunate.
kegged 4gal with 4oz dextrose
SG:
1.006 @ 60F
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| 196 |
date:
08/08/2010
note:
Taste is nice, beet is present but not overpowering. Zero head retention with apparent sweetness despite the attenuation.
SG:
1.0xx @ 60F
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