Marionberry Wheat Opinons and advice please.

[vance71975]

7lbs wheat malt extract
1/2 lb Briess red wheat malt
1/2 lb Briess Aromatic malt
1 lb Acid Malt
1 can Marion berry "wine" concentrate (added in 7 days at racking to secondary)
1 tablespoon gypsum
1oz cascade (60 min boil)
1 oz cascade (20 min boil)
1 oz cascade (flame out)
1 oz saaz (dry hop in secondary after 7 days)

Wyeast Trappist high gravity yeast

Let me know what yall think. this is for the lil lady in my life,so i want it to be good!

[markaberrant]

What is the purpose of the acid malt and gypsum? 1bsp of gypsum is a lot!

So you've got a blackberry wheat beer, lots of cascade hops in the boil, dryhopping with saaz (this will taste very grassy), and a belgian yeast.

I would most certainly drop the dry hops. And either use a more typical ale yeast, or swap the cascades for something noble like hallertauer, tettnang or saaz.

[vance71975]

What is the purpose of the acid malt and gypsum? 1bsp of gypsum is a lot!

So you've got a blackberry wheat beer, lots of cascade hops in the boil, dryhopping with saaz (this will taste very grassy), and a belgian yeast.

I would most certainly drop the dry hops. And either use a more typical ale yeast, or swap the cascades for something noble like hallertauer, tettnang or saaz.

the acid malt is to give it a tangy zip. The gypsum is because we have very very soft water, its actually near a pilsner water.I like the trappist yeast but i can swap the cascades no prob there. Which of the 3 would you use?

[markaberrant]

the acid malt is to give it a tangy zip. The gypsum is because we have very very soft water, its actually near a pilsner water.I like the trappist yeast but i can swap the cascades no prob there. Which of the 3 would you use?

That trappist yeast is awesome, I love 3787 too. I would probably use halletauer hops.

You realize that 1tbsp of gypsum in a 5 gallon batch will put your sulfate level at 475ppm, plus whatever sulfate is already in your source water? That's a lot of sulfate! I would only use that amount of sulfate in an english IPA or pale ale.

[BrewDog]

Vance-

I highly recommend you get your hands on a book by Ray Daniels called "Designing Great Beers". You'll love it, and it will help you to formulate your recipes so that you are using the ingredients to their best strengths.

It's one of those books that gives you the "Holy Shit -- THAT'S WHY....." moments all the way through.

HTH-

[vance71975]

Vance-

I highly recommend you get your hands on a book by Ray Daniels called "Designing Great Beers". You'll love it, and it will help you to formulate your recipes so that you are using the ingredients to their best strengths.

It's one of those books that gives you the "Holy Shit -- THAT'S WHY....." moments all the way through.

HTH-

it is on my list of books to buy, im getting them lil by lil lol

[vance71975]

That trappist yeast is awesome, I love 3787 too. I would probably use halletauer hops.

You realize that 1tbsp of gypsum in a 5 gallon batch will put your sulfate level at 475ppm, plus whatever sulfate is already in your source water? That's a lot of sulfate! I would only use that amount of sulfate in an english IPA or pale ale.

ya i think i actually meant a teaspoon i dont know what i was thinking lol and Halletauer hops it is!

[Beer Martin]

Vance-

I highly recommend you get your hands on a book by Ray Daniels called "Designing Great Beers". You'll love it, and it will help you to formulate your recipes so that you are using the ingredients to their best strengths.

It's one of those books that gives you the "Holy Shit -- THAT'S WHY....." moments all the way through.

HTH-


I had been all-grain brewing for about 2.5 years by the time I got around to picking this up and reading it. Before reading it I had used most of the different types of grain and tried all of them raw. The book still stunned me with things I thought I knew, but actually didn't.

Excellent pick up for all sorts of things from malt to hops to water to yeast. What else is there?
________
Nevada Medical Marijuana (http://nevada.dispensaries.org/)

[corkybstewart]

+1 on the book. It doesn't provide recipes, it gives the rationale and history for using ingredients best suited for many styles. It's one drawback is that he doesn't cover Belgian beers at all, but there are lots of great books that cover Belgians.

[vance71975]

+1 on the book. It doesn't provide recipes, it gives the rationale and history for using ingredients best suited for many styles. It's one drawback is that he doesn't cover Belgian beers at all, but there are lots of great books that cover Belgians.

i have like 30 + books i am planning on buying and reading so im sure ill have Belgians covered lol

[vance71975]

racked this one to secondary and omg i swear it smells just like bubblegum! I mean like a serious Hubba Bubba Bubble Gum smell! i sure hope this isn't a contamination?!?!?

[fretlessman71]

No one's made a crack cocaine joke in this thread YET? FOR SHAME... ;)

[vance71975]

No one's made a crack cocaine joke in this thread YET? FOR SHAME... ;)

Um ok what exactly is that suppose to mean?

[Mikegobrew]

Um ok what exactly is that suppose to mean?

LOL. Marion Barry is the mayor that got put in prison on drug charges. I can't remember where he was mayor, but my luck it was probably Detroit. Seems we don't have very good luck with Mayors in the D.

[fretlessman71]

DC, actually. Glad SOMEONE got it. :D

[vance71975]

Ok but is bubble gum an off flavor?

[BrewDog]

Bubble gum is an ester and a yeast byproduct.
Some yeasts throw it more than others.

[vance71975]

Bubble gum is an ester and a yeast byproduct.
Some yeasts throw it more than others.

Thanks Bdawg. I actually used Safe-ale 06 in this one and not Trappist, (brew store was out of Trappist at The time lol) And when i racked it the smell of bubblegum was just THERE, i was really hoping that it wasn't some sort of infection because this beer was costly to make, the Marion berry juice alone was 30.00 for the can.On top everything of else!