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Date: 16 Aug 2007 01:54:42
From: Faux_Pseudo
Subject: Hefeweizen Flavors
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I am brewing some one gallon batches of hefeweizen. In my first batch
I did 3 grams each of juniper berries and dried sweet orange peel.
Now brew books always seem to have a bit in them on other spices but
doesn't really metntion the quanties and while almost all mention that
they can be added at start of boil, 15 minutes till the end or during
primary seldom do they give any information on what works best for
each spice.
Your mission, to brave the spam bots and fill in the blanks for one
gallon batchs:
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Date: 16 Aug 2007 13:18:03
From:
Subject: Re: Hefeweizen Flavors
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On Aug 16, 9:33 am, Faux_Pseudo <Faux.Pse...@gmail.com > wrote:
> _.-In rec.crafts.brewing, Adam Preble wrote the following -._
>
> > I will contribute that I normally used crushed arabic coriander. In
> > secondary, I think it adds more of the husk and less of the insides to the
> > beer, and have grown out of the practice of using it in secondary. Adding
> > before 20 minutes was left obscured the flavor contributions. Generally I
> > add 1oz 15 minutes to 5 minutes, moreso 15 minutes. I am not entirely
> > satisfied with the regime though.
>
> Was that one oz to 5 gallons or one oz to 1 gallon?
1 ounce to 5 gallons. But let me review my notes this evening and get
back. I think I did go overboard once just to see what would happen.
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Date: 16 Aug 2007 04:51:08
From: Adam Preble
Subject: Re: Hefeweizen Flavors
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Faux_Pseudo <Faux.Pseudo@gmail.com > wrote in news:C7Owi.10627$Zk5.107
@newsfe23.lga:
>
> I am brewing some one gallon batches of hefeweizen. In my first batch
> I did 3 grams each of juniper berries and dried sweet orange peel.
> Now brew books always seem to have a bit in them on other spices but
> doesn't really metntion the quanties and while almost all mention that
> they can be added at start of boil, 15 minutes till the end or during
> primary seldom do they give any information on what works best for
> each spice.
Generally I spice beers in secondary, adding the spices and checking on the
result over time and just cutting it off when it seems about right. I
suppose this doesn't work so well with a Hefeweizen--assuming you intend to
drink it young like often recommended.
I will contribute that I normally used crushed arabic coriander. In
secondary, I think it adds more of the husk and less of the insides to the
beer, and have grown out of the practice of using it in secondary. Adding
before 20 minutes was left obscured the flavor contributions. Generally I
add 1oz 15 minutes to 5 minutes, moreso 15 minutes. I am not entirely
satisfied with the regime though.
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Date: 16 Aug 2007 14:33:19
From: Faux_Pseudo
Subject: Re: Hefeweizen Flavors
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_.-In rec.crafts.brewing, Adam Preble wrote the following -._
> I will contribute that I normally used crushed arabic coriander. In
> secondary, I think it adds more of the husk and less of the insides to the
> beer, and have grown out of the practice of using it in secondary. Adding
> before 20 minutes was left obscured the flavor contributions. Generally I
> add 1oz 15 minutes to 5 minutes, moreso 15 minutes. I am not entirely
> satisfied with the regime though.
Was that one oz to 5 gallons or one oz to 1 gallon?
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