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Knuckle Sandwich Wheat
This is a wheat beer recipe that was inspired by 3 Floyds Gumballhead. I decided to go for a high garavity super hoppy wheat beer fermented with 1056. It turned out better than I expected.
| Brewer: | Jonathan Riley | Email: | jonathandriley@hotmail.com | |||||
| Beer: | Knuckle Sandwich Wheat | Style: | American Wheat | |||||
| Type: | All grain | Size: | 4 gallons | |||||
| Color: |
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Bitterness: | 29 IBU | |||||
| OG: | 1.105 | FG: | 1.014 | |||||
| Alcohol: | 11.7% v/v (9.2% w/w) | |||||||
| Grain: | 2.37 lb. American 2-row 4.26 lb. German Pilsner 3.79 lb. Wheat malt 3.79 lb. Dextrine malt (Cara-Pils) |
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| Mash: | 70% efficiency | |||||||
| Mash in 4.5 gallons at 155 for 1 hour. Fly sparge 2 gallons at 170. | ||||||||
| Boil: | 60 minutes | SG 1.070 | 6 gallons | |||||
| 1.5 lb. Corn sugar | ||||||||
| 1 tbsp rehydrated irish moss at 5 minutes. 1.5 lbs corn sugar at 30 min. |
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| Hops: | 0.97 oz. Northern Brewer (6.5% AA, 60 min.) 1.93 oz. Mt. Hood (3.8% AA, 5 min.) 1.93 oz. Mt. Hood (3.8% AA, 1 min.) 2 oz. Mt. Hood (aroma) |
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| Yeast: | Wyeast 1056. Most deffinately use a starter to ferment this high gravity beer. | |||||||
| Log: | Primary for 6 days at 70 degrees. Rack to secondary for 2 weeks. | |||||||
| Carbonation: | 2.4 volumes | Corn Sugar: 3.36 oz. for 4 gallons @ 70°F | ||||||
| Tasting: | Perfect. Like getting punched in the mouth. | |||||||
Recipe posted 10/16/07.
