Originally Posted by thunderworm
Here's the recipe for my American wheat beer that won 2nd place BOS and 1st place Hybrids (Category 6-7) in the HBT BJCP 2011 contest. I brewed this on March 6th, so it was about 3 weeks old for the first round judging. I was surprised that it was actually very drinkable only 11 days after brewday (but still extremely turbid). As the Kölsch yeast continued to settle out in the keg, the more subtle fruity fermentation characteristics began to come out a little more.
5.5 lb 2-row malt (52%)
4.5 lb Wheat malt (43%)
0.5 lb Munich malt (5%)
0.5 lb rice hulls
9 g Yakima Magnum (14.0% AA); first wort hops
8 g Centennial (8.8% AA); 10 min.
21 g Centennial (8.8% AA); 0 min.
Single infusion mash at 152 °F, 60 min. Mash out at 165 °F, 10 min. Batch sparged.
Fermented 9 days at 62 °F. Cold crashed for 1 day, then kegged and force carbed.
I brewed this on October 14th with my brewing buddy and we ended up sparging too much and were a bit low on the pre-boil OG (but now we will have more beer right :-) so we decided to add 1 1/2 cups of corn sugar to the boil. Our post-boil OG was really close @ 1.048. I racked to keg and force carbonated it 10 days later. Last night was the one week mark in Keg on the gas @ about 12 psi. I thought I had better have a glass and make sure it wasn't poisonous
It was truely Awesomeness in a glass
I can't believe this "green or young" of a beer is soo good. I used all of my home grown hops from this year in the brew as it fit the schedule almost perfectly... I had only a touch of magnum and about an ounce of home grown Centennial. So even though i didn't know the AA amounts etc it really turned out Amazing. I can see how you won a contest. Thank you for a recipe that I will most certainly be brewing again and again. The Kolsch yeast is one of my favorite strains hands down (I used Wyeast 2565). Thanks for sharing this Recipe!