BeerBorg

So I am getting ready to bottle my 2nd batch of Mr. Beer (That Voodoo that you do which I added .25lb of Carapils to) I have a can of the Bavarian Weissbier on deck. I was hoping some of you could help me out with some good recipes I can use to kick this HME up a notch. Thanks in advance for your input.

I was pretty happy with the deluxe version as-is, but I plan on making this recipe with the HME next time:

http://www.mrbeer.com/product-exec/prod ... zen_Recipe

Which is basically the deluxe version with a hop addition. I might also use some WB-06 yeast, as well, but haven't decided, yet.

http://www.northernbrewer.com/shop/brew ... wb-06.html

Jones4412 wrote:So I am getting ready to bottle my 2nd batch of Mr. Beer (That Voodoo that you do which I added .25lb of Carapils to) I have a can of the Bavarian Weissbier on deck. I was hoping some of you could help me out with some good recipes I can use to kick this HME up a notch. Thanks in advance for your input.

Do some research on hops. Pick one out that you think would go nicely with a wheat beer. I would suggest a 20 min boil or less, with 1 lbs of DME of your choice, and add the HME at flame out. You could also try Nottingham yeast, that seems to go well with wheat also.

What are your thoughts on this. Boiling 1 to 1.5 Gallons of water. Steeping .25 lbs Carapils for 30 mins. adding 3 lbs either Bavarian Wheat DME or 3 lbs. Golden Light DME Boil for 30- 60 mins?? Adding .25 oz of Spalter Hops for 15 mins and .25 oz of Pearle Hops for 15 mins (for flavor and aroma instead of bittering due to the Hopped Malt Extract), taking off heat adding the Bavarian Weissbier HME. add to LBK, top with Cold water and underpitching White Labs 300 Yeast instead of the pack of yeast that comes under the lid. I am looking to try and get banana flavors in this batch similar to a Franziskaner Weissbier.

do you have QBrew?? It will help you out with your recipe designs

I posted it in your other thread, but coriander can be a nice addition. Perhaps some orange peel?

Jones4412 wrote:What are your thoughts on this. Boiling 1 to 1.5 Gallons of water. Steeping .25 lbs Carapils for 30 mins. adding 3 lbs either Bavarian Wheat DME or 3 lbs. Golden Light DME Boil for 30- 60 mins?? Adding .25 oz of Spalter Hops for 15 mins and .25 oz of Pearle Hops for 15 mins (for flavor and aroma instead of bittering due to the Hopped Malt Extract), taking off heat adding the Bavarian Weissbier HME. add to LBK, top with Cold water and underpitching White Labs 300 Yeast instead of the pack of yeast that comes under the lid. I am looking to try and get banana flavors in this batch similar to a Franziskaner Weissbier.

I have a wheat with, Honey Malt steep, and 1 lbs of Wheat DME, 3 lbs of wheat UME, with Amarillo at 20mins and at 5 mins. Added sweetened orange peel a week before bottling. You can boil the water after the steep, then start adding the DME, and hops.
I would suggest if you haven't used either one of the hops, that you chose 1. This way you can know what that hop brings to the brew. The great thing about doing this smaller batches is it does take too long, so you can do another one exactly the same with the other hop. The I purchased a second LBK just for this purpose. Now that I have done several batches with different single hops, I am know ready to do an IPA, with 2 different hops I liked from other brew.

what do you mean by under pitching the yeast?? The Banana esters come thru at a warmer fermentation temp

haerbob3 wrote:what do you mean by under pitching the yeast?? The Banana esters come thru at a warmer fermentation temp

Not 100% sure but I've read that underpitching , or ptching about half to 3/4 of the amount of yeast you normally would helps "stress out" the yeast and help produce more banana flavor (along w/ the warmer fermentation temps)

I am just wondering how you would dived the liquid yeast to match the cell count. You need to find out the cell count to pitch for your size batch

I would pitch the whole tube and ferment on the very high side to get what you are looking for.

haerbob3 wrote:I am just wondering how you would dived the liquid yeast to match the cell count. You need to find out the cell count to pitch for your size batch

Honestly, I know the whole vials are usually the right size for 5 gallon batches so I was figuring I'd use about half a vial.... Not very calculated, I know, but figured that'd be about right?

It depends on how old your vial is. If it's more then a month or two from manufacture date it's actually really not a high enough pitch rate to make the best beer possible in a 5 gallon batch. It will still make beer, but you can make better beer by pitching fresher yeast or making a starter. But it's a good pitch still in a 2.5 gallon batch still.

I'd personally just pitch the whole thing and ferment warm.

mashani wrote:It depends on how old your vial is. If it's more then a month or two from manufacture date it's actually really not a high enough pitch rate to make the best beer possible in a 5 gallon batch. It will still make beer, but you can make better beer by pitching fresher yeast or making a starter. But it's a good pitch still in a 2.5 gallon batch still.

I'd personally just pitch the whole thing and ferment warm.

Ok cool, I'm sure it won't be too old. I haven't picked anything up yet from my LBHS, but they carry fresh yeast. But what do you Gus think about the grains or DME to add? How much and which types?

You may want to consider a SMaSH. Single Malt Single Hop.

Research some hops that you would like to try. Pick one, 20 mins will give you flavor.