Recipe Type: All Grain
Yeast: US-05
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1058
Final Gravity: 1014
IBU: 26.6
Boiling Time (Minutes): 60
Color: 5.3
Primary Fermentation (# of Days & Temp): 14 Days @ 65
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: None

Honey Wheat
American Wheat or Rye Beer

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.92 gal
Boil Time: 60 min
Brewhouse Efficiency: 80.00

Ingredients

Amount Item Type % or IBU
4 lbs Wheat Malt, Bel (2.0 SRM) Grain 40.00 %
3 lbs Vienna Malt (3.5 SRM) Grain 30.00 %
1.5 lbs Wheat, Flaked (1.6 SRM) Grain 15.00 %
8.0 oz Honey Malt (25.0 SRM) Grain 5.00 %

0.25 oz Amarillo Gold [9.30 %] (60 min) Hops 7.1 IBU
0.25 oz Centennial [9.50 %] (60 min) Hops 8.0 IBU
0.25 oz Amarillo Gold [9.30 %] (10 min) Hops 2.6 IBU
0.25 oz Centennial [9.50 %] (10 min) Hops 2.9 IBU
0.50 oz Amarillo Gold [9.30 %] (5 min) Hops 2.8 IBU
0.50 oz Centennial [9.50 %] (5 min) Hops 3.2 IBU
1 lbs Honey (1.0 SRM) Sugar 10.00 % (5 min)
1 Pkgs American Ale (US-05) Yeast-Ale

Beer Profile

Measured Original Gravity: 1.058 SG
Measured Final Gravity: 1.014 SG
Actual Alcohol by Vol: 5.74 %
Bitterness: 26.6 IBU
Est Color: 5.3 SRM

Mash Profile

Mash Name: Double Infusion, Medium Body Total Grain Weight: 9.00 lb
Sparge Water: 3.00 gal Grain Temperature: 40.0 F
Sparge Temperature: 168.0 F TunTemperature: 40.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Double Infusion, Medium Body Step Time Name Description Step Temp
20 min Protein Rest Add 7.50 qt of water at 144.5 F 122.0 F
60 min Saccrification Add 6.00 qt of water at 206.3 F 154.0 F
10 min Mash Out Add 7.50 qt of water at 198.1 F 168.0 F

Fermented low at 64-66 in the corner of the basement for 14 days.

I have to say that this beer is great. Just carbed it up yesterday with 24 psi for 36 hours.

Cloudy, but it's a wheat. The sweetness from the Honey Malt and the Amarillo and Centennial hops give an nice and interesting interaction.

Fermenting the US-05 Yeast at 65 really made a light difference.

When I tasted the FG sample, I didn't think that I would like it, but I do.