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Crystal Lake Sunset - Crazy Ralph's Secret Amber Witbier Specialty
  • CZsCZs
    Posts: 228
    What can I say, I've been a brewing fiend. This brew was a little more planned than Thunderdome but I couldn't think of a name. A friend was talking to me about the Friday the 13th movies while I was drinking a pint of Weihenstephaner Hefeweissbier. Supposedly there is going to be some sequels and Corey Feldman might be in them - WEIRD. Anyways, I was being klutzy all day and night even before I had a couple brews. I stabbed myself with an IVF needle, dropped a 2 liter on my big toe, and fell down the stairs. WTF!? I went on to trip in front of my friend, spilled my beer down my shirt in front of them and after hearing about my previous mishaps they said "You're Doomed. Dooooooomed." PERFECT idea for a name. If you watched those flicks you might know of Crazy Ralph and his famous line. I figured a guy in a town of Crystal Lake with nothing better to do but ride a bicycle and warn people probably makes his own sauce, hence the name. Oh yea, I wanted my brew to have that bubblegum flavor that I enjoy from Weihenstephaner and I wanted it slightly darker maybe in the vain of a Vos. The yeast and hops I chose are based on my research around that flavor and aroma. Any suggestions about how to get a nice bright bubble gum while still calling it a beer would be helpful and appreciated. Do these still use the fresh zest/peel and coriander in conjunction or should I lay off of that and let this yeast do its thing? Would under-pitching be appropriate here?

    STATS:
    Original Gravity: 1.048
    Final Gravity: 1.012
    ABV (standard): 4.65%
    IBU (tinseth): 19.8
    SRM (morey): 9
    Wyeast - Belgian Wheat 3942
    Fermentation Temp: 70 F

    FERMENTABLES:
    2.8 lb - Belgian - Pilsner (29.2%)
    1.4 lb - Belgian - Cara 45L (14.6%)
    3.25 lb - Belgian - Unmalted Wheat (33.9%)
    1 lb - American - White Wheat (10.4%)
    1 lb - American - Red Wheat (10.4%)
    2 oz - Flaked Oats (1.3%)
    0.25 oz - Turbinado (0.2%) - 36 min boil

    HOPS:
    1 oz - Mosaic for 6 min, Type: Pellet, Use: Boil (AA 12.5, IBU: 11.59)
    1 oz - French Strisselspalt for 16 min, Type: Pellet, Use: Boil (AA 4, IBU: 8.21)

    MASH STEPS:
    1) Temperature, Temp: 125 F, Time: 25 min
    2) Temperature, Temp: 135 F, Time: 25 min
    3) Sparge, Temp: 150 F, Time: 75 min
    40 Fly Sparge 170F, Batch Sparge
  • FuzzyFuzzy
    Posts: 46,871
    the bubblegum/fruityness is dependent on the strain.

    underpitching-yes.

    and i went to a wedding in crystal lake, il. the marriage was dooooomed! ended in 8 months.
    "Oh, you were serious? I was drunk."-C_B
  • CZsCZs
    Posts: 228
    Was Kevin Bacon in attendance? "Doooooomed. You're aaalll dooooooomed."

    The 3942 is supposed to be known for it so here goes nuttin'!
  • jlwjlw
    Posts: 16,417
    Watch your fermentation temps for these beers they are very yeast forward so depending on how much bubblegum you'll either ferment low for less or warmer for more.

    I like mine a little less in your face so I ferment in the 67-70 range. If you want more go 70 to 73 range.

    Bye, I like the idea and the story behind.
  • CZsCZs
    Posts: 228
    I figured I'd go with 70 and see where it takes me - I feel like even if I get a Hoegarden-level bubble gum which is slightly less prevalent than in a Weihenstephaner IMO I'll be happy with that. What is your preference jlw with citrus / spice for these?
  • FuzzyFuzzy
    Posts: 46,871
    CZs said:

    I figured I'd go with 70 and see where it takes me - I feel like even if I get a Hoegarden-level bubble gum which is slightly less prevalent than in a Weihenstephaner IMO I'll be happy with that. What is your preference jlw with citrus / spice for these?



    i like em in a wit. how much were you planning on adding? i tend to like the citrus rind in most witbiers, but i prefer the corainder/other spices toned down. otherwise they tend to take over. that's my personal taste though.
    "Oh, you were serious? I was drunk."-C_B
  • ThymThym
    Posts: 103,724
    Snow Storm is my example of how I use corriander and orange peel in a wit. Since this is a smaller beer and half the batch size you can cut the additions down to 1/4 of what I have in my recipe.

    It will be pretty forward but not overpowering.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,417
    CZs said:

    I figured I'd go with 70 and see where it takes me - I feel like even if I get a Hoegarden-level bubble gum which is slightly less prevalent than in a Weihenstephaner IMO I'll be happy with that. What is your preference jlw with citrus / spice for these?


    FWIW, Weihenstephaner is one of my favorite weizens. Like FZ, I like keeping the spice muted. I want to know its there but it not overpower me. I make two traditional German Weissbier's one with WLP 351 and the other with WLP 300. 351 gives me clove and 300 banana esters. I like both but the clove I like a little more and like the spices I want to know its there but not over power me.

    My preference on these beers is to keep it clean and let the yeast shine. If I was going to add the citrus and spice I would probably keep it light so you get the yeast really coming through but there is enough citrus/coriander to be the undertone.
  • CZsCZs
    Posts: 228
    Thanks for the insight - now that I've come back to this while waiting for sach time to finish up on the brown, I'm thinking 1/3 oz Coriander and 1/3 oz valencia peel at <5 min, possibly 0 - thoughts? I know a lot of people seek the Curacao but I'd like to try something different - thought it would give it the undertone to the bubblegum yeast
  • CZsCZs
    Posts: 228
    i guess I want those two aspects, but want the bubble gum more so - I still want to say I got that profile from the classic flavors, but, just as a backup to the bubblegum - I'm afraid of boiling them for too long because the flavor will get lost
  • jlwjlw
    Posts: 16,417
    CZs said:

    Thanks for the insight - now that I've come back to this while waiting for sach time to finish up on the brown, I'm thinking 1/3 oz Coriander and 1/3 oz valencia peel at <5 min, possibly 0 - thoughts? I know a lot of people seek the Curacao but I'd like to try something different - thought it would give it the undertone to the bubblegum yeast </p>



    CZs said:

    i guess I want those two aspects, but want the bubble gum more so - I still want to say I got that profile from the classic flavors, but, just as a backup to the bubblegum - I'm afraid of boiling them for too long because the flavor will get lost


    Timing sounds right for these flavors.
  • FuzzyFuzzy
    Posts: 46,871
    CZs said:

    i guess I want those two aspects, but want the bubble gum more so - I still want to say I got that profile from the classic flavors, but, just as a backup to the bubblegum - I'm afraid of boiling them for too long because the flavor will get lost



    i'd still go for a 15 minute addition and a flamout addition as per lake's snowstorm wit recipe, just scale them back accordingly. maybe 1.5 grams at 15 and the same at flameout for both the coriander (or whatever spice you prefer) and the citrus zest.

    i find tangerines to give a better flavor than actual oranges in a wit.
    "Oh, you were serious? I was drunk."-C_B
  • CZsCZs
    Posts: 228
    i just looked that over - sounds good to me
  • CZsCZs
    Posts: 228
    Waiting for my 2nd rest water to heat up on this - drinking my Grisette as we speak. It's lime citrus, kinda rye, kinda black pepper with a nice crisp bite at the end and extremely easy going down - a nice summer session - exactly what I needed today. Only 2 weeks carboy, 3 weeks bottled and its beautifully carbed already - a slight fizz as you drink - Saturdays don't get much better than this

    20130622_120710.jpg
    368 x 490 - 56K
  • FuzzyFuzzy
    Posts: 46,871
    vury nice. and sounds just about perfect for the season.
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417
    CZs said:

    Waiting for my 2nd rest water to heat up on this - drinking my Grisette as we speak. It's lime citrus, kinda rye, kinda black pepper with a nice crisp bite at the end and extremely easy going down - a nice summer session - exactly what I needed today. Only 2 weeks carboy, 3 weeks bottled and its beautifully carbed already - a slight fizz as you drink - Saturdays don't get much better than this



    i might have to make one of these sounds tasty. Do you have the recipe on here?
  • CZsCZs
    Posts: 228
    jlw said:

    CZs said:

    Waiting for my 2nd rest water to heat up on this - drinking my Grisette as we speak. It's lime citrus, kinda rye, kinda black pepper with a nice crisp bite at the end and extremely easy going down - a nice summer session - exactly what I needed today. Only 2 weeks carboy, 3 weeks bottled and its beautifully carbed already - a slight fizz as you drink - Saturdays don't get much better than this



    i might have to make one of these sounds tasty. Do you have the recipe on here?


    yup, check out/search Ocean Front Grisette. The BU/GU is what sticks out to me in comparison to the amount of IBUs - its .64 - a nice smooth bite that cleans the palette
  • ceanntceannt
    Posts: 48,467
    CZs said:

    Waiting for my 2nd rest water to heat up on this - drinking my Grisette as we speak. It's lime citrus, kinda rye, kinda black pepper with a nice crisp bite at the end and extremely easy going down - a nice summer session - exactly what I needed today. Only 2 weeks carboy, 3 weeks bottled and its beautifully carbed already - a slight fizz as you drink - Saturdays don't get much better than this



    that little tinge of grey is kinda cool.... sounds really good on a hot summer day!
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • CZsCZs
    Posts: 228
    the grey is neat - I've never had a Grisette with that touch - just makes the name more appropriate in my version anyways - I was concerned looking into the pre-boil kettle because it was 50/50 yellow/gray - it didn't look appealing and I'm an idgit for not taking a pic at the time

    really is an odd brew - I think I will do a split batch next spring as is, and one with slightly less rye and lime zest for the "wimpy crowd" - the casual beer drinkers in my family liked it except for the added bite - probably get it down into the low 20-23 ibus for the 2nd batch and go slightly more malt forward
  • ceanntceannt
    Posts: 48,467
    CZs said:

    the grey is neat - I've never had a Grisette with that touch - just makes the name more appropriate in my version anyways - I was concerned looking into the pre-boil kettle because it was 50/50 yellow/gray - it didn't look appealing and I'm an idgit for not taking a pic at the time

    really is an odd brew - I think I will do a split batch next spring as is, and one with slightly less rye and lime zest for the "wimpy crowd" - the casual beer drinkers in my family liked it except for the added bite - probably get it down into the low 20-23 ibus for the 2nd batch and go slightly more malt forward



    the bite is what makes it sound so good...... heck with 'em, brew it for yourself!
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    Yeah I think the bite would keep it balanced.
  • ceanntceannt
    Posts: 48,467
    jlw said:

    Yeah I think the bite would keep it balanced.



    see

    :D
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ThymThym
    Posts: 103,724
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 48,467
    Lakewood said:



    How eloquent
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • CZsCZs
    Posts: 228
    I musta' left Lakewood speechless
  • jlwjlw
    Posts: 16,417
    CZs said:

    I musta' left Lakewood speechless



    No doubt. I think its a first.