Recipe Type: All Grain Yeast: Safale-05 Yeast Starter: no Batch Size (Gallons): 11 Original Gravity: 1.043 Final Gravity: 1.005 IBU: 17.2 Boiling Time (Minutes): 70 Color: 4.2 Primary Fermentation (# of Days & Temp): 7 at 68 degrees Additional Fermentation: Kegged for tow weeks at 37 degrees, 12 PSI Secondary Fermentation (# of Days & Temp): 7 at 68 degrees
I brewed this for my daughters graduation (from college) party and there were about 35 people (mostly family) invited. I had two kegs of this recipe and two kegs of my Litehaus Spice on tap. I also bought 2 30-packs of BMC for the BMC drinkers.
Turns out, I didn’t need to buy any commercial beer. People were lined up at the taps all afternoon. Even the girls who will only occasionally sip on a beer, absolutely loved the Boulevard Wheat. I didn’t advertise it as a Boulevard clone but several family members (in from Kansas City), commented that it tasted a lot like their favorite beer…Boulevard Wheat.
I stayed away from a definitive wheat yeast and went with a Safale-05. The taste was light and crisp and a bit more carbonated than a normal ale. I think the 1/2 ounce of cascade at flameout really gave it a nice, refreshing tone. By the middle of the evening, I was down to just a couple pints left in the second keg. By that time, people had shifted over to my Litehaus Spice for a change.
This one was a definite crowd pleaser.
Batch Size: 11.00 gal
Boil Size: 13.69 gal
Estimated OG: 1.043 SG
Estimated Color: 4.2 SRM
Estimated IBU: 17.2 IBU
Brewhouse Efficiency: 68.0 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (2.0 SRM)
5.00 lb White Wheat Malt (2.4 SRM)
1.00 lb Wheat, Flaked (1.6 SRM)
0.50 lb Honey Malt (25.0 SRM)
0.50 oz Magnum [14.00%] (60 min)
0.50 oz Magnum [14.00%] (5 min)
0.50 oz Simco Hops [12.00%] (5 min)
0.50 oz Cascade [5.50%] (0 min)
SafAle American Ale (DCL Yeast #US-05)
Mashed in at 155 degrees for 70 minutes. I did use Irish Moss, knowing the wheat malt would suspend anyway and I was shooting for a bright hazy beer, not a darker cloudy beer. Turned out great. Very light in color and just a hint of haze. Very “commercial wheat” looking.
The 04 would work fine. A little less attenuating so there may be a slightly maltier (sweeter) profile, but not out of line for this style.
I just finished brewing a pale ale with the 04. It does produce a very sweet profile (for me there is a very strong strawberry tone to it) which may work quite well in a hefeweizen, but I personally prefer the german (read as Bavarian) style with the stronger clove flavors after living over there for a year.
I have a 55lb bag of UnMalted Wheat. Can this be used? I read in another recipe that the brewers at Boulevards said homebrewers shouldn't use it... I want to do a wheat for my my first full boil 10G+ AG batch. I got that bag of unmalted wheated and would love to use it.
If you were going to convert this to 5 gal AG, and didn't have Magnum, what bittering hop would you use? Galena, Simcoe.... I got a few diffent other in the pantry, but no Magnum...
Primary:BM"s Sterling Ale
Secondary #1:Biting Midnight Chocolate RIS
Secondary #2:Apple wine
Bottle/Conditioning:NADA
Kegged and Imbibing: ESB, Brown Ale
Best Tee Shirt ever!: "fizzy yellow beer is for wussies"
Of course it won because the model was so hot!!! :-)
Last edited by Pirate Ale; 06-06-2008 at 07:02 PM.
I'm a month late, sorry, but I've always found Galena and Magnum to be almost identical. Galena would get my vote. Probably stick to only using the Simcoe for the 5-minute addition, I worry it would get a little too fruit-y if used back at 60 minutes as well.
Then again, Simcoe seems to be delicious in anything. You might be onto the next great wheat.
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For each airlock bubble you count, I will shiv you. Bubbles are not for counting.
Just brewed up 10 gallons of this (my first 10g batch!). The smell is fantastic! Excellent hop selection. This was also my first time using a ph stabilizer and ended up with a ridiculously high efficiency, OG came in at 1.058! Part of that might be because I had set my efficiency to 65%.
__________________ Barefoot Brewery
Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale
One more question... I've been trying to find a guide to adding fruit with not much luck. I'm thinking of making one of these 5 gal batches a strawberry wheat. How much should I add to the secondary and for how long? Thanks!
__________________ Barefoot Brewery
Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale
Litehaus Wheat (Boulevard Wheat Clone)
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