 |
 |
 |
 |
 |
 |
 |
Kaweah Wheat
this recipe was made for an upcoming rafting trip on the kaweah river. It has become a tradition to brew a couple batches for each rafting trip and seeing as it should be pretty hot during this trip a smooth, cool wheat beer would be perfect.
| Brewer: | Patrick Sheridan | Email: | - | |||||
| Beer: | Kaweah Wheat | Style: | American Wheat | |||||
| Type: | Extract w/grain | Size: | 5.0 gallons | |||||
| Color: |
|
Bitterness: | 14 IBU | |||||
| OG: | 1.065 | FG: | 1.014 | |||||
| Alcohol: | 6.6% v/v (5.2% w/w) | |||||||
| Water: | Spring Water | |||||||
| Grain: | 8 oz. Belgian CaraMunich | |||||||
| Steep: | Grain steeped in cloth steeping bag to 150° | |||||||
| Boil: | 60 minutes | SG 1.093 | 3.5 gallons | |||||
| 7 lb. 8 oz. Wheat extract 1 lb. Honey |
||||||||
| Hops: | 1.5 oz. Tettnanger (4.5% AA, 60 min.) .5 oz. Tettnanger (aroma) |
|||||||
| Yeast: | 2 packets of Nottingham Dry yeast, rehydrated in 100° preboiled spring water. Pitched in 76° Wort. | |||||||
| Carbonation: | bottle conditioned w 2/3 cup of corn sugar. | |||||||
| Tasting: | extremely smooth after only 2 weeks in the bottle. with just the right amount of yeasty wheat cloud. | |||||||
Recipe posted 05/05/99.
