Speidel Recipes

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Re: Speidel Recipes

Unread postby 3LB » Mon Feb 23, 2015 8:56 am

Nesto wrote:
airborn wrote:[...] "I have made beer! Bow down in the face of my greatness!"


That's a great one, will put that on a sticker on my beer fridge! ;)
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Re: Speidel Recipes

Unread postby airborn » Fri Mar 06, 2015 10:23 am

Hello Andy

The english IPA is Kegged
The american has been fermenting for a week now

And what a difference!

The two different yeasts behave very different...
The safale s-04 IPA was dark and pretty clear (looking through the bucket)and with a great flocculation
The American Ale WY-1056 looks pale and un-clear and so far not much on the bottom

Is this correct?
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Re: Speidel Recipes

Unread postby dinnerstick » Fri Mar 06, 2015 11:21 am

that sounds exactly right. 1056 / cal ale / 001 / chico / S-05 (all the same sierra nevada strain) is really not very flocculent, especially compared to S-04. if you can chill the fermentor to near freezing that will help a lot, it will still take a few days to drop mostly clear, or else just wait it out and it will clear in a few weeks. of course you can keg it while it's still cloudy as long as you don't plan on moving the keg and stirring up the sediment.
it's a hard working and versatile clean strain (i love it), but it is a bit slow to clear.
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Re: Speidel Recipes

Unread postby Andy_Chil » Fri Mar 06, 2015 10:31 pm

I always leave these Saf 05 ales for a fortnight minimum, than as dinnerstick said crash chill for a couple of days before kegging.
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Re: Speidel Recipes

Unread postby airborn » Thu Mar 19, 2015 7:59 pm

Just kegged the american IPA.
It came out 7%.
And tasted really good even green and without CO2.
Looking forward to it in a months time -
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Re: Speidel Recipes

Unread postby Hacksaw » Fri Mar 20, 2015 10:13 pm

I'm fermenting my second spiedel IPA. Both came out at 6.3%. The first one is about 4 weeks old and tastes great! I started drinking after 3 weeks conditioning. I fermented the first one at 22c as per spiedel a guidance, but see that Jamil recommends fermenting his 'hoppiness is an IPA' cooler at 19c so I'm doing the second one colder to see what the difference is. I'm also using a full size starter of WLP001 (240bn cells) as per the formula in the yeast book so I've got high expectations for a cracking beer.!
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Re: Speidel Recipes

Unread postby cpa4ny » Thu Apr 09, 2015 2:17 am

Quite surprised to see that Speidel's own Weizen recipe does not feature a ferulic acid rest @ 40C-45C :shock:

http://www.speidels-braumeister.de/weizenbier.html

Done a bit of research on this; interestingly enough, our favorite German Braukaiser conducted an experiment brewing identical beers with and without ferulic rest, concluding that it doesn't make a difference after all:

http://braukaiser.com/blog/blog/2010/06 ... rest-have/

Thought I'd share :beer:
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Re: Speidel Recipes

Unread postby Nesto » Thu Apr 09, 2015 3:12 am

cpa4ny wrote:Quite surprised to see that Speidel's own Weizen recipe does not feature a ferulic acid rest @ 40C-45C :shock:

http://www.speidels-braumeister.de/weizenbier.html

Done a bit of research on this; interestingly enough, our favorite German Braukaiser conducted an experiment brewing identical beers with and without ferulic rest, concluding that it doesn't make a difference after all:

http://braukaiser.com/blog/blog/2010/06 ... rest-have/

Thought I'd share :beer:

Interesting, but seems like something happened in one fermentation that might (or might not) have affected the results. I'd like to see Brulosophy do this one :). Do a real multi sample triangle test.
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Re: Speidel Recipes

Unread postby Luis Coentrao » Thu Apr 09, 2015 9:45 am

Speidel has 2 recipes of weizenbier,
one starting at 50C and other at 38C (ferulic acid rest?)

any experience with the fermentis wb06 dry yeast?
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Re: Speidel Recipes

Unread postby cpa4ny » Thu Apr 09, 2015 10:03 am

No - would be using MJ's M20 Bavarian Yeast :-(

LHBS is out of my favorite 3068 :?
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Re: Speidel Recipes

Unread postby HopSong » Thu Apr 09, 2015 2:22 pm

https://byo.com/hops/item/921-ipa-a-tal ... eer-styles

Good article.. English vs American.. Might help.. altho, doing a side by side would speak volumes.
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Re: Speidel Recipes

Unread postby airborn » Tue May 19, 2015 8:18 pm

Dear Andy

I have to admit that the keg of american IPA soon is empty and both I and my friends love it.
I am going to brew it again and again.

Thank you for opening my eyes....
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Re: Speidel Recipes

Unread postby Andy_Chil » Wed May 20, 2015 4:00 am

No drama Mr Airborn. I'm pleased you enjoyed it. I'm embarking on a little Belgian Wit project. Should be interesting.
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Re: Speidel Recipes

Unread postby HopSong » Wed May 20, 2015 7:34 pm

Me too, Andy. I've just written Nesto about a water profile. I don't know how important it is. He sent me one.. and I'm co-checking with Vinny a Russian River Brewing, Jamil at Heretic Brewing and possibly Celis Brewing. What are you doing for water..?

I'm probably going to use 75% RO and 25% local water.. then modify..

My first wit.. so I bought a kit.. hey, that rhymes. My kit is 6 lbs Belgian Pilsen, 3 lbs White Wheat and 1 lb of flaked oats.. then there are the common additions of orange and coriander.
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Re: Speidel Recipes

Unread postby Nesto » Wed May 20, 2015 8:34 pm

HbgBill wrote:Me too, Andy. I've just written Nesto about a water profile. I don't know how important it is. He sent me one.. and I'm co-checking with Vinny a Russian River Brewing, Jamil at Heretic Brewing and possibly Celis Brewing. ...

I'm quite humbled to be included in that company 8)
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