Post Number: 112
Posted From: 188.8.131.52
|Posted on Monday, January 30, 2006 - 10:31 pm: ||
I've sort of taken a liking to this beer. The SA site says it has "2 row pale, malted wheat, and Munich 10". So it sounds like this is a bit more of a malty wheat.... will the malted vs. un-malted wheat make much of a difference?
Also their spice blend includes "orange and lemon peel, dried plum, grains of paradise, coriander, anise, hibiscus, rose hips, tamarind, and vanilla". That seems like quite a mix... I'm not sure I'll even try to include everything except orange peel, coriander, and maybe some vanilla bean.
Post Number: 1991
Posted From: 184.108.40.206
|Posted on Monday, January 30, 2006 - 11:18 pm: ||
Ah, they have this on tap at one of the stadiums here for spring training... Really hits the spot for an afternoon game.
I notice the coriander and orange peel and grains of paradise, but not the vanilla so much. No comment on the flowers... Don't overdo the coriander either as it can get overpowering pretty quickly.
Post Number: 4
Posted From: 220.127.116.11
|Posted on Tuesday, January 31, 2006 - 08:38 pm: ||
Since it is in the public domain I assume it is OK to just paste this right off of Palmer's "How to Brew" website:
Wheat Malt 3L Wheat has been used for brewing beer nearly as long as barley and has equal diastatic power. Malted wheat is used for 5-70% of the mash depending on the style. Wheat has no outer husk and therefore has fewer tannins than barley. It is generally smaller than barley and contributes more protein to the beer, aiding in head retention. But it is much stickier than barley due to the higher protein content and may cause lautering problems if not given a "Protein Rest" during the mash.
Flaked Wheat Unmalted wheat is a common ingredient in wheat beers, including: American Wheat, Bavarian Weisse, and is essential to Belgian Lambic and Wit. It adds starch haze and high levels of protein. Flaked wheat adds more wheat flavor "sharpness" than malted wheat. Use 0.5-2 lb. per 5 gal batch. Must be mashed with base malt.
Hope this helps. Sounds like it will be quite tasty!}
Post Number: 113
Posted From: 18.104.22.168
|Posted on Wednesday, February 01, 2006 - 03:50 am: ||