American Wheat

Brewing this tonight, pitching a one pint slurry of WLP001 from an IPA i racked yesterday.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Amwheat
Brewer: Bob Villa
Asst Brewer:
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
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Boil Size: 9.28 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.054 SG
Estimated Color: 4.0 SRM
Estimated IBU: 31.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 84.0 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
5.50 ml Lactic Acid (Mash 60.0 mins) Water Agent 1 -
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
5 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4 45.8 %
5 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 5 45.8 %
8.0 oz Munich Malt - 10L (10.0 SRM) Grain 6 4.2 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 7 4.2 %
2.50 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 8 -
1.50 g Calcium Chloride (Boil 60.0 mins) Water Agent 9 -
1.00 oz Centennial [10.00 %] - Boil 20.0 min Hop 10 16.1 IBUs
1.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 11 14.6 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 1.0 min Hop 12 1.1 IBUs
1.2 pkg California Ale (White Labs #WLP001) [35. Yeast 13 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 12 lbs
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Name Description Step Temperat Step Time
Mash In Add 16.00 qt of water at 161.2 F 148.0 F 75 min

Sparge: Fly sparge with 6.97 gal water at 168.0 F
Notes:
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Hi tall my numbers and ittasted great going into the carboy.

5 ml of lactic acid? Seems like a lot in addition to CaCl and Gypsum you adding. Do you use water software of some sort? What is your water profile? I have really hard and alkaline water and to lower my mash pH I add about 0.2-0.3 ml/gal of lactic acid and 0.2-0.3 gr/gal of CaCl and Gypsum. Sorry to be off-topic

paraordnance said:

5 ml of lactic acid? Seems like a lot in addition to CaCl and Gypsum you adding. Do you use water software of some sort? What is your water profile? I have really hard and alkaline water and to lower my mash pH I add about 0.2-0.3 ml/gal of lactic acid and 0.2-0.3 gr/gal of CaCl and Gypsum. Sorry to be off-topic

Click to expand...

I use this.
http://www.ezwatercalculator.com/

Works great. I calculate the additions and assume it is some what accurate- I still need to get a good pH meter. Wheat beers seem to need a lot more acid.

Kicked this keg last night. It tasted awesome!