Gowanus Brewery


Gowanus Raspberry Wheat Ale – Kegged by Jeremy
March 16, 2008, 12:00 am
Filed under: all-grain, beer, brewing, kegerator, raspberry wheat

Kegged the Gowanus Raspberry Wheat Ale a couple weeks ago. Not too happy about how it turned out.

The color is OK and the mouthfeel and head retention and all that are fine, but the Gowanus Raspberry Wheat just tastes bad. I haven’t been able to put my finger on it, but wet cardboard comes to mind. I took so many missteps with this beer that I could only guess which screw up did what to ruin the outcome. Ruined might be too harsh, but the end product came out far from how it should have.

Anyway, lessons learned.

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4 Comments so far
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“wet cardboard” is usually a sign of oxidation ie. racking, bottling, did you have any prolems during those processes?

Comment by Ray

Actually, another commenter pointed me to information on “hot side aeration,” which I believe is a source of oxidation. As you can see from the picture in this link, I was splashing all over the place with this batch: https://gowanusbrewery.wordpress.com/2008/02/15/first-all-grain-batch/

The other major problems were missing the dough in, skipping the protein rest, and failing to set up the grain bed during the lauter…

Comment by Jeremy

yeah that was me who left the other comment, I live in Williamsburg and am fairly new to home brewing myself (about 1 year so far), im a member of the NYC Homebrewers Guild, we meet the third tuesday of every month at Burp Castle 41 E 7th st. in manhattan feel free to come by tomorrow if you can to see what its all about, we usually start around 7pm http://hbd.org/nychg/

Comment by Ray

[…] the recommended sugar rest is typically around 153 degrees, which is what I did for both the Gowanus Raspberry Wheat Ale and the Gowanus Wheat Beer. At that temperature, both alpha- and beta-amylase are active and you […]

Pingback by Gowanus Raspberry Wheat Ale - Recipe Rewrite « Gowanus Brewery




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