Partial Mash Yeast:
Wyeast 3333 Yeast Starter:
none Additional Yeast or Yeast Starter:
none Batch Size (Gallons):
5 Original Gravity:
1.074 Final Gravity:
14 Boiling Time (Minutes):
8 SRM Primary Fermentation (# of Days & Temp):
21 Days @ 70 Additional Fermentation:
None Secondary Fermentation (# of Days & Temp):
None Tasting Notes:
First batch, in primary, will edit when finished
8 oz Flaked Wheat
1.5 lbs Wheat malt
1.5 lbs European Pilsner malt
4 lbs Wheat DME
1 lb Golden Light DME
1 lb Amber DME
1 oz Hallertau pellet @45 min
2 tsp Yeast Nutrient @15 min
1 tsp Irish Moss @10 min
2 drops of olive oil at flameout
Wyeast 3333 German Wheat
1 lb fresh rhubarb, chopped and sanitized (see notes) in primary
Estimated ABV: 7.5%
The idea for this brew came out of a barstool session at Renegade Brewing here in Denver. The idea was to create a "tart" wheat, perhaps even something that would resemble a sour beer which is the rage these days, yet with the yeasty clove and banana esters typical of the style. The addition of amber malt extract gives it a copper color and bit of a sweet malt backbone to balance the tart.
Either steep the grains for 30 min or do a partial mash @154 for an hour (this is what I did) in 3 gallons of good water. As you bring it to a boil, add the DME and dissolve (this limits the possibility of boil over). Single hop addition; I used a yeast nutrient and have begun to experiment with olive oil to aid in yeast growth and added two drops at flameout. Cool to 70 degrees, aerate and pitch the yeast. A blowoff tube is suggested. I showed very active fermentation within six hours of pitching.
The rhubarb was chopped and then microwaved to the boiling point to kill any possible nasties. It was placed in a muslin sack and dropped into the primary (bucket in this case). I used Wyeast 3333 because of its high flocculation and alcohol tolerance (up to 10%). I am shooting for a copper krystal weizen with the wonderful rhubarb tartness.
I just brewed this yesterday and will post updates including tasting notes in a few weeks.