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So I've been reading up on brewing and think I have a general understanding of how to build and execute a recipe, however I want to seek some help and recommendations from the group. I want to start off with something the wife and company will enjoy. Mainly it's coming up to the holiday season, and we will be entertaining a fair amount, and want to serve something that will match their pallet.

*** 2nd Attempt ***
Ace Ventura's Fat Llama Wit
Steeping Grains, 10Liters, 20 mins
.25kg Flaked Oats
1kg Flaked Wheat

Malts (Dry)
1.5kg Wiezen Dry Malt Extract, 60% Wheat, 40% Barley

Malts (Liquid)
2kg Light Liquid Malt extract (30 min on boil)

Hops
1oz Styrian Gold pellets (60min)
1oz Cascade (22min)
1oz Centennial (2 min)

Other
.3oz Coriander (7 min on boil)
.2oz Wet Orange peel (3 min on boil)

Yeast
Safale WB-06
Top up with cold water to 23L, 4 day primary, 7 days secondary, Keg & bottle.



*** Original Recipe ***
The Unforgotten Wit
Steeping Grains, 10Liters, 20 mins
.5kg Flaked Oats
1kg Flaked Wheat

Malts (Dry)
1.5kg Wiezen Dry Malt Extract, 60% Wheat, 40% Barley

Malts (Liquid)
2kg Light Liquid Malt extract (30 min on boil)

Hops
1oz Styrian Gold pellets (60min)
1oz Cascade (22min)
1oz Centennial (2 min)

Other
.2oz Coriander (7 min on boil)
.15oz Orange peel (3 min on boil)

Yeast
Safbrew US-05
Top up with cold water to 23L, 4 day primary, 7 days secondary, Keg & bottle.

Coriander and cilantro are technically the same but you probably want coriander (the seed) not cilantro the greens.

Use the coriander from the Indian store on Robie street. Most grocery store coriander is the round morrocan type, and isn't quite as good for making beer.

I forgot the yeast, I'll be using Safbrew WB-06.

If you've never used WB-06 before, fermenting below 70 (or lower I'd argue) will highlight clove polys, and above 70 will get you banana esters.

dean2k wrote:If you've never used WB-06 before, fermenting below 70 (or lower I'd argue) will highlight clove polys, and above 70 will get you banana esters.

What would you recommend for a yeast?

keithforbes wrote:

dean2k wrote:If you've never used WB-06 before, fermenting below 70 (or lower I'd argue) will highlight clove polys, and above 70 will get you banana esters.

What would you recommend for a yeast?

I've only ever used WB-06 for wheat beer because that was the only dry pack of wheat yeast that NG would deliver to me. If you already have the pack, use it and see if you like it. Just be aware of what the ferm temps will get you and tailor accordingly. I made a american-style-ish wheat and tailored to clove and another dark wheat and let the temp come up a bit (still below 70 if I can recall) and got a hint of banana which was great with the darker malts.

dean2k wrote:

keithforbes wrote:

dean2k wrote:If you've never used WB-06 before, fermenting below 70 (or lower I'd argue) will highlight clove polys, and above 70 will get you banana esters.

What would you recommend for a yeast?

I've only ever used WB-06 for wheat beer because that was the only dry pack of wheat yeast that NG would deliver to me. If you already have the pack, use it and see if you like it. Just be aware of what the ferm temps will get you and tailor accordingly. I made a american-style-ish wheat and tailored to clove and another dark wheat and let the temp come up a bit (still below 70 if I can recall) and got a hint of banana which was great with the darker malts.

Don't have anything yet. Looking for some input on this. My brew temperatures are all over the place as I can't regulate it. Would I be better off going with an ale yeast on this?

try a swampcooler ( a big tub with water and frozen water bottles) to maintain temperature, usually only have to swap the bottles twice a day for the first week or so.

From what the internet is telling me, S-05 or other neutral yeast would be fine and perhaps even more appropriate for an American Wheat. But see if anyone else chimes in like dexter, because my experience is 2 wheat beers. I KNOW NOTHING!

dean2k wrote:From what the internet is telling me, S-05 or other neutral yeast would be fine and perhaps even more appropriate for an American Wheat. But see if anyone else chimes in like dexter, because my experience is 2 wheat beers. I KNOW NOTHING!

I was thinking of using US-05 due to the stability, however didn't know the instabilitys of the WB-06 I was curious. I think the US-05 is where I'll be headed. It's what I'm familiar with anyway from the kits. This being my first beer ourside the kits, I think I'm going to want to go with stability over curiousity.

dean2k wrote:From what the internet is telling me, S-05 or other neutral yeast would be fine and perhaps even more appropriate for an American Wheat. But see if anyone else chimes in like dexter, because my experience is 2 wheat beers. I KNOW NOTHING!

I know nothing!, all I do know is that a leaf and a seed are different and that if you let the temps run away you get odd flavors. Ive made two white beers both from NG and both with forbidden fruit 3463 yeast.

Thanks for everyone's input. I mucked up the calculator so had to make an adjustment.

I have a Weizen I made with wb-06, coriander, and orange peel and it turned out great

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I've worked on this recipe more than any other recipe. Finally feel it's exactly what I like in a wit. Creamy and rich and full.

Mr White

3.2kg 2Row
910 g. torrefied wheat
500 g. oats
350 g. wheat malt

15g Perle Hops 60 min

5g dry bitter Orange zest
5g Coriander Seed

Wyeast 3068 Weihenstephan Weizen
I wanted banana so I fermented a little warmer than usual. 20C

Picking up the stuff Sunday for this one

Looking forward to this! Just finished brewing. Smelled great. Will be my first brew that is entirely my own

jtmwhyte wrote:I have a Weizen I made with wb-06, coriander, and orange peel and it turned out great

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Trevor, What was the malt bill (also source of malt eg. Briess Belgian, German etc.) and mash schedule please.

GuingesRock wrote:

jtmwhyte wrote:I have a Weizen I made with wb-06, coriander, and orange peel and it turned out great

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Trevor, What was the malt bill (also source of malt eg. Briess Belgian, German etc.) and mash schedule please.

Mark,

http://www.brewnosers.org/forums/viewto ... 597#p72597" onclick="window.open(this.href);return false;

This is the link to the Weizen. I'm sure it fermented at 20 deg Celsius. Good mix of Banana and Clove. The Orange didn't come through until later.

So this is in the keg. Alot of Trub in the bottom so didn't get any bottles. Pulled a sample which was tasty, will be nice to try it in a couple days. It looks promising, time will tell!

Well I'm not disappointed with my first batch. Drinkable. Rich, flavorful and creamy. Sharp bitter orange after taste that only last a second then mellows out.

Excellent!

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This one is under carbed right now as I was too anxious to sample it lol.