SD-SLIM
Well-Known Member
J-Pizzel said:Hope it's worth this... And 30 mins later this too! Oh well, the worst brew day is better than any other day at its best! Thanks Slim for the recipe.
That just hurts my heart!
J-Pizzel said:Hope it's worth this... And 30 mins later this too! Oh well, the worst brew day is better than any other day at its best! Thanks Slim for the recipe.
pellphoto said:About what volume is everyone carbing this up to. We just kegged ours and hooked it up to CO2 yesterday. I've got it set to go just over 3.00 volumes. Does that sound about right or a little too high?
After brewing this beer several times and having other people brew it as well....I can tell you this will be one of your favorite recipes!
All Grain
[*]6.25lbs Pale Malt (2 Row)
[*]4lbs White Wheat Malt
[*]1lb Vienna Malt
[*]****Mash 158 for 45 minutes****
[*]0.25 Motueka Hops at 60 Minutes
[*]0.25 Sorachi Ace 20 minutes
[*]0.25 Motueka Hops 20 minutes
[*]0.25 Sorachi Ace 7 Minutes
[*]0.50 Lime Zest 5 Minutes
[*]White Labs Hefeweizen IV Ale Yeast
[*]****Start Vigorous Fermentation****
[*]After Vigorous Fermentation subsides, add 1.75L Simply Limeade
[*]****Ferment for a minimum of 3 weeks****
Extract
[*]7lbs 12.6 Ounces of Wheat Liquid Extract
[*]10.7 Ounces of Pale Liquid Extract
[*]Follow rest of All Grain Recipe
This beer is a great every day drinker, I recommend a frosty mug and a lime garnish!
Coppinburgh said:Are these hop additions whole hops or pellets?
So I always follow this process when carbing my kegs: Fill the keg, then attach CO2....turn pressure up to 30 psi, when you stop hearing the gas rolling in to the keg, gently turn upside down, wait a minute and flip back over....leave on 30 psi for a few minutes or up to an hour. Purge and adjust psi to 6, this will give you 2.36 and is middle of the road for carbonation, let sit until its carbed up and then adjust if you want more carbonation.
So the first part, 30 psi....I do that to set my rings and gaskets, the first time you have a keg leak co2 will be your last and you will probably adapt this method, so you know you have a leak before you empty your co2 bottle.
Now with 6 psi will give you 2.36, which is middle of the road, and you can always go up but not down.
How to guys figure out volume of co2 you put in the keg? My regulator is just on psi...
Just brewed today. Super pumped for this one.
Quick question, but when do you guys add the Limeade.. I see it says in the notes add after vigorous fermentation has subsided so I'm guessing to add the Limeade when the fermentation is still rumbling after 3-5 days? Anyone give me a little more clarity? Thanks guys!
darienm said:I brewed this according to the all grain recipe as posted, and it turned out wonderful. Thank you for sharing. We are really enjoying this.
BiologistBrewer said:Just brewed today. Super pumped for this one.
Quick question, but when do you guys add the Limeade.. I see it says in the notes add after vigorous fermentation has subsided so I'm guessing to add the Limeade when the fermentation is still rumbling after 3-5 days? Anyone give me a little more clarity? Thanks guys!
Anyone try this with non-Germen Hefe yeast? I made a batch and while it's good, the spiciness contributed by the yeast (I used Wyeast 3333) detracts from the citrus. I think a cleaner yeast will bring out the citrus more. I haven't used American Wheat yeast before but that may work, or Kolsch, or Safale 05 will be my choice.
Thoughts?
choosybeggar said:I used Wyeast 3333 b/c my lhbs does't carry White Labs. According to Mr Malty, this strain is similar to WLP 380.
choosybeggar said:Does WLP 380 produce a noticeable spiciness?
For my brew, I mashed @155, used a 1.5L starter, ferment @65 for 2 weeks, 68 for 3-4 days then cold crash, keg, and force carb.
GenIke said:If I want to make the grapefruit version, do I just sub the juice? Is the zest and everything else the same as the original?
The grapefruit version doesn't really come out....it's still a great beer, but the grapefruit isn't very prominent. I would suggest using the grapefruit juice and doubling the grapefruit zest, but be careful about getting any of the white part of the skin.
GenIke said:Thanks Slim,
You mean replace the lime zest with 1 ounce of GF zest, right? Not both?
Since I just got back from the store with 8 limes I will stick to the original for today. I got really great feedback from everyone that tried it, so no biggie. I bought a zester too. The cheese grater was a real PITA.
Maybe I'll deviate next time. Has anyone tried the simply cranberry?
I just brewed this yesterday and aimed at a 5 gallon final product so I have just under 5 gallons in my fermenter to make room for the Simply Raspberry Lemon. Would you recommend adjusting the amount of Simply poured into fermenter (at about 1.4L) or just add the whole 1.75L? I am making this beer for a couples beach trip in September so a little more raspberry lemon flavor would be fine to appease the ladies. Thanks in advance!
I just used the same and added the entire bottle. You'll lose some to trub. Raspberry didn't come through much but it's delicious. Next time I may add some raspberry extract too.
The raspberry in the simply raspberry lemonade tends to come out after a couple of months. The last few bottles we had last year had some pronounced raspberry flavor to it. I brewed at the beginning of summer (May) and finished off the bottles by August. Its killing her now to sit on the current bottles until her birthday. She loved the raspberry flavor.
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