Getting a little sick of brewing up 6%+ beers and only being able to drink 1 or 2 a night. I had a lot of good hops in the fridge and i wanted to brew up something i could drink several glasses of a night without having to worry about feeling like crap in the morning.
4 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 59.5 %
2 lbs Wheat Malt, Ger (2.0 SRM) Grain 2 26.5 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 3 6.6 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 6.6 %
1.0 oz Roasted Barley (500.0 SRM) Grain 5 0.8 %
0.50 oz Hallertauer [4.30 %] - Boil 60.0 min
0.75 oz Amarillo Gold [8.20 %] - Boil 10.0 min
0.75 oz Citra [13.60 %] - Boil 10.0 min
0.75 oz Simcoe [12.20 %] - Boil 10.0 min
1.00 oz Amarillo Gold [8.20 %] - Boil 0.0 min
1.00 oz Citra [13.60 %] - Boil 0.0 min
1.00 oz Simcoe [12.20 %] - Boil 0.0 min
0.85 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days
0.75 oz Simcoe [13.00 %] - Dry Hop 7.0 Days
0.20 oz Citra [12.00 %] - Dry Hop 7.0 Days
1.0 pkg Safale American (DCL/Fermentis #US-05)
77% efficiency with a no-sparge mashing technique (mashed with ~9.5g of water). Mash at 152. The no-sparge is a potentially important step as most sources suggest you get more malt flavor doing this vs. sparging.
Chilled wort to 61 and pitched yeast. Allowed beer to free-rise to about 65-66 then turn on temp control. After 10 or so days in primary, transfered to secondary and added dry hops. Let it sit at room temp (68) for 6 days. If you have the means, rouse the hops with c02 after 3 days. Slowly cold crash for a couple days then rack to keg and enjoy!
Ended up at 3.3% ABV. Extremely drinkable and very tasty. The wheat gives it great head retention, as can be seen by the pics. Aromatic and crystal malts add just enough flavor to make it seem like you're drinking a normal strength beer.