American Wheat Beer Honey Wheat

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slimer

Well-Known Member
Joined
Oct 2, 2007
Messages
688
Reaction score
3
Location
Westmont, IL
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
Boiling Time (Minutes)
60
IBU
26.6
Color
5.3
Primary Fermentation (# of Days & Temp)
14 Days @ 65
Secondary Fermentation (# of Days & Temp)
None
Additional Fermentation
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.

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I just bottled some of this in late April. I used Kent, Williamette and Hallertau hops instead because it's what I had on hand.

It came out really good. I was looking for a nice summer afternoon beer and this is really doing the job.
 
Thanks!

The Amarillo and the Centennial give a nice citrus undertone for summer as well.

The Willamette would probably be nice too.
 
The sweetness from the Honey Malt counteracts (and balances) the bitterness from the hops. I wouldn't say it's sweet, it's tasty.
 
I just made this last friday. I used floor malt instead Vienna Malt and used 1oz Mt Hood at 60, 1oz Saaz at 15 and 1oz Saaz at 5. My sq was 1.059.
 
When you read times like this:

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

does 60 minutes mean 60 minutes from time 0 or an additional 60 minutes after the initial 20?
 
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