quiet_dissent
Active Member
- Joined
- Jun 24, 2013
- Messages
- 29
- Reaction score
- 3
- Recipe Type
- All Grain
- Yeast
- WLP 320
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.055
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 27
- Color
- 5.44
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 7
- Tasting Notes
- Light fruit and citrus upfront, clean with a slight sweetness.
Sharing my first recipe. Fairly simple but pretty tasty. Used BIAB method.
Grain bill:
5# American White Wheat
5# American Two Row
1# Crystal 10L
Hops:
1 oz. Cascade at 45 minutes (7.1 AA)
1 oz. Citra at 0 minutes
1 oz. Citra dry hop (7 days)
Mashed around 152 F for 60 minutes. Used my "ghetto" method for sparging with BIAB; used a fermentation bucket to resoak/mash grains after 60 minutes with 160 - 165 F water for 15 minutes. This is also functions, in part, as a mash out. Seems to work for me and has helped with my efficiency (it was hovering around 60% but now I am close to 70%).
Primary fermentation temperature was between 66 and 68 F. Maintained temperature for dry hopping phase.
WLP320 is great as long as you keep the fermentation temperature in check. As with other wheat beer yeasts, higher temperatures produce more ester notes. Keep this one under 70 F to produce a beer with softer fruit (e.g., less banana).
This has a slightly fruity nose that is enhanced by the Citra hops. Nice, snappy citrus note upfront. This was an attempt to mimic the use of citrus in wheat beers without using actual citrus. Slightly sweet but balanced. Mission accomplished!
Kegged at 12 psi. Produces meringue-like white head. Classic cloudy appearance. Pic below is taken on our sideboard, lined up with boozy goodness.
For the future, I might cut back a touch on the Crystal. Otherwise, easy spring or summer beer.
Grain bill:
5# American White Wheat
5# American Two Row
1# Crystal 10L
Hops:
1 oz. Cascade at 45 minutes (7.1 AA)
1 oz. Citra at 0 minutes
1 oz. Citra dry hop (7 days)
Mashed around 152 F for 60 minutes. Used my "ghetto" method for sparging with BIAB; used a fermentation bucket to resoak/mash grains after 60 minutes with 160 - 165 F water for 15 minutes. This is also functions, in part, as a mash out. Seems to work for me and has helped with my efficiency (it was hovering around 60% but now I am close to 70%).
Primary fermentation temperature was between 66 and 68 F. Maintained temperature for dry hopping phase.
WLP320 is great as long as you keep the fermentation temperature in check. As with other wheat beer yeasts, higher temperatures produce more ester notes. Keep this one under 70 F to produce a beer with softer fruit (e.g., less banana).
This has a slightly fruity nose that is enhanced by the Citra hops. Nice, snappy citrus note upfront. This was an attempt to mimic the use of citrus in wheat beers without using actual citrus. Slightly sweet but balanced. Mission accomplished!
Kegged at 12 psi. Produces meringue-like white head. Classic cloudy appearance. Pic below is taken on our sideboard, lined up with boozy goodness.
For the future, I might cut back a touch on the Crystal. Otherwise, easy spring or summer beer.
