TwoHeadsBrewing
Well-Known Member
So, I wanted to do a split Wheat/Kolsch brew and put Wyeast 1010 (American Wheat) in one carboy and Wyeast 2565 (Kolsch) in the other. I'll be using whirlfloc to get some clarity to it. My desire is to brew up a clean, refreshing wheat beer and experiment a bit with kolsch yeast. I've heard of several breweries using Kolsch yeast in their wheat/wit beers, and some of them are very tasty indeed (Great White by Lost Cost for example). I'd like to get some input on this recipe and see what you guys think. Thanks!
Finished Product Parameters
--------------------------
Estimated Original Gravity: 1.047 SG (1.040-1.055 SG)
Estimated Final Gravity: 1.011 SG (1.008-1.013 SG)
Estimated Color: 3.7 SRM (3.0-6.0 SRM)
Bitterness: 20.3 IBU (15.0-30.0 IBU) Alpha Acid Units: 12.0 AAU
Estimated Alcohol by Volume: 4.66 % (4.00-5.50 %)
Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 13.72 gal
Estimated OG: 1.047 SG
Estimated Color: 3.7 SRM
Estimated IBU: 20.3 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes
Ingredients:
------------
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 57.14 %
7.00 lb White Wheat Malt (2.4 SRM) Grain 40.00 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2.86 %
1.00 oz Sterling [7.50 %] (60 min) Hops 12.8 IBU
1.00 oz Tettnang [4.50 %] (30 min) Hops 5.9 IBU
1.00 oz Tettnang [4.50 %] (5 min) Hops 1.5 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Wheat Ale (Wyeast Labs #1010) Yeast-Ale
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast-Ale
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 17.50 lb
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 5.47 gal of water at 161.4 F 150.0 F
Ferment @ 65F for 2 weeks
Keg @ 37F for 2 weeks - 10psi force carb
Finished Product Parameters
--------------------------
Estimated Original Gravity: 1.047 SG (1.040-1.055 SG)
Estimated Final Gravity: 1.011 SG (1.008-1.013 SG)
Estimated Color: 3.7 SRM (3.0-6.0 SRM)
Bitterness: 20.3 IBU (15.0-30.0 IBU) Alpha Acid Units: 12.0 AAU
Estimated Alcohol by Volume: 4.66 % (4.00-5.50 %)
Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 13.72 gal
Estimated OG: 1.047 SG
Estimated Color: 3.7 SRM
Estimated IBU: 20.3 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes
Ingredients:
------------
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 57.14 %
7.00 lb White Wheat Malt (2.4 SRM) Grain 40.00 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2.86 %
1.00 oz Sterling [7.50 %] (60 min) Hops 12.8 IBU
1.00 oz Tettnang [4.50 %] (30 min) Hops 5.9 IBU
1.00 oz Tettnang [4.50 %] (5 min) Hops 1.5 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Wheat Ale (Wyeast Labs #1010) Yeast-Ale
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast-Ale
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 17.50 lb
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 5.47 gal of water at 161.4 F 150.0 F
Ferment @ 65F for 2 weeks
Keg @ 37F for 2 weeks - 10psi force carb