Dave likes a quick turn around and often drinks them a bit too early. AFAIK he never makes the same batch twice and only 5 or so gallon batches. Sometimes awesome, sometimes not my cup-of-tea, but always interesting.
If you want to see his recipe for number 500 it is here:
not grown or malted yet but i did just make my first munich and brewed with it (my new dark beer)
nice, how long did you kiln for the munich? I assume you started with plain old 2 row? or pils?
All grain is great, but I gotta admit I really like the speed factor of extract sometimes. Some days its just easier to have a two hour brew session.
That is impressive! Someone who knows what he likes and is happy doing it. I admire people who find that place.
It’s just too bad the bridge dweller could not resist the compulsion to critisize your friend’s acomplishment.
The bridge dweller…haha. Let’s not name-call, now…
But I agree, it is neat to hear about people who find that place and are happy with it. I’ve often thought about going back and doing some extract batches, just for kicks.
I just did my first extract in 15 years and can honestly say that either my techniques are better and/or the malt quality has improved since then. Side by side tastings of my house IPA give just a little edge to the all grain but I kind of enjoyed the two hour brew session.
I really love wheat beers, but I hate brewing with wheat. Milling it is a PITA, and stuck sparges are a PITA. I’m thinking about going back to extract for my wheats just so I don’t have to deal with it. Before I switched to AG, though, I made some great wheats with wheat LME.
it was plain old breiss 2-row. i used the table out of homebrewer’s garden. i will look and make sure what i did when i get home but i think it was 400 degrees for 20 minutes. i used my rival roaster. stunk up the garage ( i liked it wife not so much) the rival roaster was a failed attempt at using as an electric kettle but it worked great for this. let grain mature post roast for about 3 weeks in paper bag. i made bread out of the spent grain and was pretty good.
cool. I have that book. Guess it’s time to dig it out again. I forgot it had time/temp tables.
That’s a good call. I’ve been wanting to brew with wheat, but have had issues with stuck sparges using rye, so I’ve been reluctant to brew with much wheat. I think I’ll use wheat LME when I want to brew one.
Lots of rice hulls! I typically use a pound of them in a wheat beer for a 5 gallon batch.
What’s the point? Why not use wheat LME? Now that Nateo has mentioned it, it makes a lot of sense…
Stuck sparges aren’t as big of a deal as getting a decent crush on my wheat malt. I usually take extra care to condition the barley malt portion, and crush a little coarser than usual to leave the husks as intact as possible. I then have to run the wheat malt through my mill 3 times to get a decent crush. I get about 10% lower efficiency when using a large amount of wheat. If I crush finer to get better efficiency, then I run into slow/stuck sparge issues.
The wheat malt I have is also pretty high in protein and glucans, and is undermodified, so I need to at least do step mashes, and sometimes decoction mashes to get the wort flowing well. It’s not a big deal, but it adds a couple hours to the brew day, and leaves me wondering why I don’t just buy some malt extract.
Did a 100% wheat malt beer this fall. One hour protein rest and 2 lbs of rice hulls for 10 gallons. Did not stick!
Some day if I am feeling adventuresome, maybe a 100 rye mash. A small test batch would be done first to see if it would work. Would do a long Beta Glucan rest first.
Why the need for a glucan rest? After all isn’t one of the signature features of rye or wheat the silky mouthfeel and big body? I only ask because I recently heard an experience judge say a rye beer needed a glucan rest.
The glucan rest doesn’t get rid of all the glucans, just enough to turn it from glue into wort.
it doesn’t have everything in the table but does have the basics and the general idea of how to play with it, make crystal. i love that book. i had some strawberry - rhubarb jelly on a rye bread once and thought hmm, rhubarb beer - yup there is a recipe in there. mine was different and it got contaminated. next time i am brave enough.
also thinking of the dandelions
morti - know you said you have that book, but for those of you who don’t it was 350 (that’s treefitty for the loch ness monster) for 20 minutes. it is not really a table though, more of a listing with instructions.
I need about tree fitty…