Here's a wheat beer brewed with 100% wheat as based malt. Had no issues at all with my mash tun, no stuck mashing.
This is the recipe:
8# Briess white wheat malt
1# Briess Carapils
1# Briess Vienna
1# Briess Aromatic
1# Rice hulls
Mashed at 154F for 60min.
Hops were as follow:
1.65oz for 20min
2.55oz for 5min
Fermented at 67F with dry yeast S04
Irish moss was added on last 20min of boil, and here are the beer numbers:
OG=1.045
FG=1.009
ABV%=4.6
SRM=7
IBU=25
It came out looking like a bluemoon, without the orange and coriander flavors, but very refreshing.
Here's the fermentation profile (click to enlarge):
Here's a photo of a pour at 55F
and at 45F
Craft brewing, with a hint of science. Homebrewing in Seattle WA, the evergreen state, also known as one of the largest hop farming in the world. Here you will find recipes, instructions to start homebrewing beer and other technical articles.
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Tuesday, October 26, 2010
Brewing an Oatmeal Stout with chocolate nibs, coconut extract and mint
Trying something different here, from which I got many people telling me this will not work and I'll have to dump my whole batch. Anyways, I decided to go for it, brewing an Oatmeal stout with real chocolate flavor, plus a hint of coconut and mint.
Here's the recipe. It is fermenting really nice at 67F right now. Will post the outcome of this experiment.
8# Briess 2 row
1# Briess Crystal 120L
1# Briess aromatic
1/4# Chocolate Malt 350L
1/2# Weyerman Carafa-2 550L
1# Flakes oats
1# Rice hulls
Mashed at 150F for 60min
Boil:
0.6oz Centenial for 60min
1# of Lactose for 20min
1 tsp Irish moss for 20min
Into fermenter:
S04 dry yeast
8oz chocolate nibs + vodka, soaked in vodka for 48h
10ml (2 tsp) of coconut extract
mint juice, from blending 1/2oz fresh mint in vodka, then strained.
OG=1.058 (actual)
FG=1.021
ABV%=4.8
SRM=36
IBU=20
Click HERE for the review of this batch.
Here's the recipe. It is fermenting really nice at 67F right now. Will post the outcome of this experiment.
8# Briess 2 row
1# Briess Crystal 120L
1# Briess aromatic
1/4# Chocolate Malt 350L
1/2# Weyerman Carafa-2 550L
1# Flakes oats
1# Rice hulls
Mashed at 150F for 60min
Boil:
0.6oz Centenial for 60min
1# of Lactose for 20min
1 tsp Irish moss for 20min
Into fermenter:
S04 dry yeast
8oz chocolate nibs + vodka, soaked in vodka for 48h
10ml (2 tsp) of coconut extract
mint juice, from blending 1/2oz fresh mint in vodka, then strained.
OG=1.058 (actual)
FG=1.021
ABV%=4.8
SRM=36
IBU=20
Click HERE for the review of this batch.