All American Wheat

[NTOLERANCE]

My first all grain brew as a recipe from a book a "retired" home brewer gave me.

It was a wheat beer, and I was really broke at the time. Hops were in full shortage so I splurged (??) for cascade hops.After all Cascade Wheat sure sounds refreshing, even if its not to style.

Well, I screwed that one all up. Nottingham yeast (what was I thinking? Even if thats what the recipe called for.) And my mashing process left alot to be desired. That beer didnt clear out even many months later.

Well, I dont like to lose, so back into the wheat beer recipe I went:

All American Wheat.

5 Lbs American 2 row
5 Lbs American White Wheat
.5 carapils
.75 Cascade at 60 min
.50 cascade at 10 min
.50 cascade at 5 min
Weizen 3068 yeast

13.13 qts of water @ 150 for 75 minutes
8.4 qts of wat at 202 degrees at mash out
Sparge with 2.54 gall of 168 degree water.

1.059 OG - hit 1.056
1.014 FG - actual 1.020

Brew has been in the keg for 4 days, and should be a winner. It needs to condition a bit, but its super refreshing. Got a few minor off flavors and odors to condition out (hopefully) but its a good brew.

Changes:

Yeast Starter (see my other thread)
Deconcotion mash would have helped my gravity and I think the off flavors wouldnt have been present. I dont have that ability yet.

Looks like a good wheat beer though, eh?

 

[Oldsock]

Looks like a good beer, I did something similar last summer with Amarillo and Cascade. I'm surprised your beer stopped so sweet (64% attenuation). Mashing at 150 F with only half a pound of crystal I would have expected much lower. You migth want to calibrate your thermometer/hydrometer just to make sure they are working.

 

[permo]

Did you make a starter? what was your fermentation protocol temperature wise? the beer looks look, but should have finished much, much drier.

 

[NTOLERANCE]

All good questions....

No starter....likely my gravity issue. Fermentation temps are pretty consistant at about 55 degrees. As far as I am concerned my OG was fine. Fermentation stalled, and I called it a day, blaming it on the lack of a starter.

 

[Oldsock]

You probably should have warmed it up towards the end of fermentation. I like a cold start with 3068, but as fermentation slows you need to boost the temp or the yeast can stall.

 

[NTOLERANCE]

Oldsock, I did warm it up some, not alot, but just under 10 degrees.

Beer is clean and crisp now.