American Wheat Beer American Wheat - BIAB

Fermentables

4 lb American - Pale 2-Row 37 1.8 50%
4 lb American - White Wheat 40 2.8 50%
8 lb Total

Hops

1 oz Willamette Pellet 4.5 AA Boil 60 min 18.89 IBU
1 oz Cascade Pellet 7 AA Boil 15 min 7.84 IBU

Mash Guidelines

26 qt Sacc rest Infusion 152 F 60 min
0 qt Mash out Temperature 170 F 10 min

Yeast

Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06 (Pitched 1 packet dry into cooled and aerated wort)
Attenuation (custom): 76%
Flocculation: Low
Optimum Temp: 59 - 75 °F
Fermentation Temp: 68 °F
Pitch Rate: 0.35 (M cells / ml / ° P)
83 B cells required

Other Ingredients

0.5 each Whirlfloc Fining Boil 10 min
1 tsp Yeast Nutrient Other Boil 10 min
0.5 each Campden Tablet Water Agt Mash

Priming
Method: Dextrose Amount: 7.8 ounces CO2 Level: 3.5 Volumes

Target Water Profile: Denver Water Marston
Ca+2: 34
Mg+2: 8
Na+: 18
Cl-: 29
SO4-2: 57
HCO3-: 0
Alkalinity (CaCO3) 72 ppm

A nice, simple recipe with few ingredients - it will allow you to find out what each item brings to the game. Please post how it turns out.

Epimetheus said:

A nice, simple recipe with few ingredients - it will allow you to find out what each item brings to the game. Please post how it turns out.

Click to expand...

Forgot to post tasting notes, sorry.

Taste: Clean, nice hop flavor from the the Cascade, slight hefeweizen flavors.
Aroma: Slight bubblegum and banana

It is a very clean, easy drinking beer if poured off the dregs. If you want a more hefe-like experience, use that last couple of ounces to swirl up the dregs and add to your glass. I enjoy the beer both ways.

Brewed this recipe again on the AHA Big Brew Day (5/2/2015). Made some changes to the original, but same basic recipe. I brewed up 11 gallons this time and pitched a saison yeast on one half, WB-06 on the other. I added Pacifica hops, mostly because they had been sitting in the freezer for a while. Once again the dry yeast was sprinkled on top of the aerated wort in the fermentor. No rehydration. This time it finished significantly drier than the last go around. No idea why. I am awaiting tasting notes from SWMBO and will update when able.
Recipe below if anyone is interested.

Recipe Specifications
--------------------------
Boil Size: 12.44 gal
Post Boil Volume: 11.44 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.00 gal
Measured OG: 1.046 SG
Measured FG: 1.004 SG
Estimated Color: 3.9 SRM
Estimated IBU: 23.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 65.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 50.0 %
10 lbs White Wheat Malt (2.4 SRM) Grain 2 50.0 %
0.50 oz Galena [12.50 %] - Boil 60.0 min Hop 3 11.8 IBUs
1.00 oz Cascade [6.80 %] - Boil 15.0 min Hop 4 6.4 IBUs
1.00 oz Pacifica [5.20 %] - Boil 15.0 min Hop 5 4.9 IBUs
1.0 pkg Safbrew Wheat (DCL/Fermentis #WB-06) [50 Yeast 6 -
1.0 pkg Saison: Farmhouse (INISBC #291) Yeast 7 -


Mash Schedule: BIAB, Light Body
Total Grain Weight: 20 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 55.62 qt of water at 154.4 F 147.9 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

**UPDATE** 6/22/15

Aroma- Bubblegum and Banana
Taste- Light bubblegum and banana, clean, refreshing, and spritzy. Makes your mouth water.
Mouthfeel- Deceptively full for a beer that finished at 1.004 SG
Note: Extended time at serving temp will help all yeast to settle out and form a compact layer on the bottom of the bottle.