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chuckwheat
I love wheat beer! This one looked good on paper so I gave it a try. This is my second all grain batch.
| Brewer: | charlie | Email: | chuckearthdog@yahoo.com | |||||
| Beer: | chuckwheat | Style: | Weizen/Weissbier | |||||
| Type: | All grain | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 13 IBU | |||||
| OG: | 1.052 | FG: | 1.010 | |||||
| Alcohol: | 5.4% v/v (4.2% w/w) | |||||||
| Water: | One tsp. gypsum in the strike water | |||||||
| Grain: | 5.5 lb. American 2-row 5.5 lb. Wheat malt |
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| Mash: | 75% efficiency | |||||||
| Protein rest at 122F for about 40 minutes. Raise to 154 until conversion (at an hour) Iodine test for starch conversion. Sparge to draw off seven (7) gallons in the boiling pot. | ||||||||
| Boil: | 60 minutes | SG 1.044 | 7 gallons | |||||
| It's a delicate balance between a beer's maltiness/hop bitterness and aroma. I'm no hop-head so: .75oz 4.4% Hallertaur for 60 minutes and .50oz more at the end of the boil, about 10 minutes before shutting it down. | ||||||||
| Hops: | .75 oz. Hallertauer (4.4% AA, 60 min.) .5 oz. Hallertauer (aroma) |
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| Yeast: | Weihenstephan Weizen from Wyeast (3068) pitchable tube. Took about 30 hours before fementation took off. | |||||||
| Log: | Started fermentation at about 71F then moved downstairs to about 65F. Still bubbling away after 3 days. Catching a whif from the gas trap it has a banana-like smell. Can't wait to taste it. | |||||||
| Carbonation: | 3.5 volumes | Keg: 23.0 psi @ 40°F | ||||||
Recipe posted 04/16/03.
