Today, I was debating on brewing an American Wheat or ale version of a Marzen. Well, I got the recipes mixed up, and this is what I’m now boiling:
10 gallons
12 # domestic two row
12 # Munich 10l
I’ll add an ounce of Willamette 60 minutes
half an ounce each of willamette and cascade at flameout.
Beersmith has the SRM at 9.3
I have no clue what to call this. It should just be a basic pale ale…
Any thoughts?
I think it won’t be very hoppy for an American pale ale, especially with 24# of malt, but maybe that’s just me. You can call it a pale ale though, it will just be on the lower end of hop character. Or you can double the hops added at flameout, and add some with 10 minutes left or so too.
At least you weren’t looking at pot roast and marzen receipes at the same time. ;D
I played around on beercalculus - you’re too strong and not hoppy enough for a pale ale.
You’re just gonna have a really malty beer - not like that’s a bad thing.
Thanks Tom, I’ll modify accordingly
Best thing is, it’s still beer, ;D
I’m gonna add some more hops as Tom says. Only 2 ounces of cascade left, so I’ll add it all at 10 minutes, and stick with the additional willamette at flameout.
Let us know how it turns out, I’m getting thirsty thinking about it.
Well, if the “beer drinker of the year” is getting thristy, it should turn out OK… LOL
finished with an OG of 1.050. The wort tastes good.
That’s less than sixty percent eff. What’s your brew setup?
Not that it matters in the least, but your beer is in the ballpark for a Dark American Lager (I did not check IBUs). Not sure how you were going to ferment, but maybe on the cold side of WLP001 or a Pacman Yeast or Kolsch Yeast might give you a good clean ale. How did you mash?
Not sure it’s going to hit a BJCP style for competition but it’s probably like a brewpub amber ale. Just something easy to drink. Probably will be very good with food. You didn’t list your AA%; what did your IBUs calculate out to be?
My closest guess at what to call it if you were describing it to someone using the BJCP terms is an American-style Vienna Ale, which should be making most people cringe right about now but is probably fairly accurate if you think about it.
Brewpub amber sounds a lot better to me, and would probably make it go away quickly if you took a keg to a party.
oops, I measured that with hot wort. Cooled to room temp it the OG was 1.058
I have a top tier with converted kegs.
Single infusion at 152.
I ferment in plastic buckets. one pack of 1056 stepped up with a starter in each bucket.
Well, this beer is on tap. It turned out fairly good. finished at 1.015 and about 5.5% A decent summer brew I’d say. Easily chugged a full pint, and then another.
I make a wheat beer with very much the same grain bill, but different hops. I agree that it is a tasty hot weather brew.