American Wheat Beer Hazy Cheapskate - Miraculix forbidden Ale

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G_robertus

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I used this method to brew 30 L of wort today. 25 for a wild fermentation, 5 extra because I always overshoot my gravity with this stuff.

Let's just say this does not work in an electric kettle with a traditional mash scheme. Ended up doing it in two pans before blending all the wort together and taking out 5-6 L for a session hazy.

Recipe:
OG: 1.050

Malt (for 28 liters in total):
2.5 kg lager malt
2.0 kg wheat flour
0.5 kg flaked oats

10 mins at 45 C (ended up much longer though because of all the scorching)
10 mins at 56 C
30 mins at 65 C
30 mins at 72 C


Hops (60 and 10 minute boil):
30 g aged hops @ 60

Yeast:
Whatever is in the air tonight and maybe a random packet to at least get some going.

OR

10 g Sabro @ 10
15 g Sabro FO
15 g Simcoe FO

Whirlpool:
25 g Sabro
25 g Simcoe

Dry hops:
50 g Sabro
Whatever Idaho 7 I have left. Probably around 10-20 grams.

Yeast:
Verdant IPA

Next year I'll try a single infusion at 69 C to skip this nonsense or just use pans from the start.
 
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Miraculix

Miraculix

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I used this method to brew 30 L of wort today. 25 for a wild fermentation, 5 extra because I always overshoot my gravity with this stuff.

Let's just say this does not work in an electric kettle with a traditional mash scheme. Ended up doing it in two pans before blending all the wort together and taking out 5-6 L for a session hazy.

Recipe:
OG: 1.050

Malt (for 28 liters in total):
2.5 kg lager malt
2.0 kg wheat flour
0.5 kg flaked oats

10 mins at 45 C (ended up much longer though because of all the scorching)
10 mins at 56 C
30 mins at 65 C
30 mins at 72 C


Hops (60 and 10 minute boil):
30 g aged hops @ 60

Yeast:
Whatever is in the air tonight and maybe a random packet to at least get some going.

OR

10 g Sabro @ 10
15 g Sabro FO
15 g Simcoe FO

Whirlpool:
25 g Sabro
25 g Simcoe

Dry hops:
50 g Sabro
Whatever Idaho 7 I have left. Probably around 10-20 grams.

Yeast:
Verdant IPA

Next year I'll try a single infusion at 69 C to skip this nonsense or just use pans from the start.
Just go with a single infusion at about 67c, it really works well. Must be horrible trying to heat the flour water!
 

G_robertus

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Just go with a single infusion at about 67c, it really works well. Must be horrible trying to heat the flour water!
Yeah that wasn't very nice. I also found out my new (secondhand) fermenter is larger than 25 liters so I'll brew another one soon as well to top it off. Thinking of splitting that one as well if the IPA turns out well.
 
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Miraculix

Miraculix

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Yeah that wasn't very nice. I also found out my new (secondhand) fermenter is larger than 25 liters so I'll brew another one soon as well to top it off. Thinking of splitting that one as well if the IPA turns out well.
Split batches are always a very good idea. A very convenient way to get to know the difference of single recipe changes like different yeasts of different dry hops and so on.
 

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