browillard
Well-Known Member
Good afternoon to all. I am a greenhorn to brewing but have become addicted in only 3 months of brewing.
I have a question (ok, four) about converting an AG recipe to a PM.
I found on this forum a recipe for Bee Cave Brewery's Bavarian Hefeweizen. I am not skilled enough (or have the equipment) for an AG brew yet. However, I found on this forum that I can convert 1 lb of grain to .75 lb LME or .6 lb DME.
Here is the recipe:
Recipe Type: All Grain
Yeast: Wyeast 3068 Weihenstephan
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.009
IBU: 10-13
Boiling Time (Minutes): 60
Color: 3-4 SRM
Primary Fermentation (# of Days & Temp): 10 days at 68 degrees
Secondary Fermentation (# of Days & Temp): None
3rd Place winner of the 2007 Alamo Cerveza Fest
Bavarian Hefeweizen 5.5 Gallon
7# German Wheat (4.2 lb DME or 5.25 LME)
4# German Pils (2.4 lb DME or 3 lb LME)
.5# Rice Hulls (if needed to prevent stuck mash)
Mash for 90 minutes at 153 degrees.
.75 Hallertau @ 45
.25 Hallertau @ 15
Wyeast Weihenstephan 3068 with starter.
Ferment 10 days at 68 degrees then crash cool & keg.
O.G. 1.052
F.G. 1.009
5.6% abv
I have already converted the grains to LME/DME in the parentheses.
My quandary is this:
1. Since I cannot find a German Pils DME or LME could I use that as my PM grains?
2. Should I use some German Wheat grain as well or fully convert that over to Wheat LME/DME?
3. Is there an alternative LME/DME for German Pils that I could use that will not cause too much of a change in the final beer? I have seen other recipes call for Golden Light Extract.
4. Are the rice hulls necessary for a PM? IE, does it offer flavor, mouthfeel, etc to the final product?
Thanks for the help!
Happy Brewing!
I have a question (ok, four) about converting an AG recipe to a PM.
I found on this forum a recipe for Bee Cave Brewery's Bavarian Hefeweizen. I am not skilled enough (or have the equipment) for an AG brew yet. However, I found on this forum that I can convert 1 lb of grain to .75 lb LME or .6 lb DME.
Here is the recipe:
Recipe Type: All Grain
Yeast: Wyeast 3068 Weihenstephan
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.009
IBU: 10-13
Boiling Time (Minutes): 60
Color: 3-4 SRM
Primary Fermentation (# of Days & Temp): 10 days at 68 degrees
Secondary Fermentation (# of Days & Temp): None
3rd Place winner of the 2007 Alamo Cerveza Fest
Bavarian Hefeweizen 5.5 Gallon
7# German Wheat (4.2 lb DME or 5.25 LME)
4# German Pils (2.4 lb DME or 3 lb LME)
.5# Rice Hulls (if needed to prevent stuck mash)
Mash for 90 minutes at 153 degrees.
.75 Hallertau @ 45
.25 Hallertau @ 15
Wyeast Weihenstephan 3068 with starter.
Ferment 10 days at 68 degrees then crash cool & keg.
O.G. 1.052
F.G. 1.009
5.6% abv
I have already converted the grains to LME/DME in the parentheses.
My quandary is this:
1. Since I cannot find a German Pils DME or LME could I use that as my PM grains?
2. Should I use some German Wheat grain as well or fully convert that over to Wheat LME/DME?
3. Is there an alternative LME/DME for German Pils that I could use that will not cause too much of a change in the final beer? I have seen other recipes call for Golden Light Extract.
4. Are the rice hulls necessary for a PM? IE, does it offer flavor, mouthfeel, etc to the final product?
Thanks for the help!
Happy Brewing!