American Wheat Beer Minute Wheat

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

khiddy

Well-Known Member
Joined
Apr 10, 2009
Messages
1,202
Reaction score
12
Location
South Bend
Recipe Type
Extract
Yeast
Nottingham Dry
Yeast Starter
Previous Slurry
Additional Yeast or Yeast Starter
None
Batch Size (Gallons)
5.0
Original Gravity
1.046
Final Gravity
1.011
Boiling Time (Minutes)
60
IBU
15.6
Color
4
Primary Fermentation (# of Days & Temp)
7 @ 68
Secondary Fermentation (# of Days & Temp)
3 @ 35
Tasting Notes
Great mouthfeel, with a pleasant haze and persistent head. Slightly sweet & crisp.
Code:
%	LB	OZ	MALT OR FERMENTABLE	PPG	°L
57%	 3	 0	 Extra Lite Dry Extract	44	3
19%	 1	 0	 Dry Rice Solids   	45	0
19%	 1	 0	 Wheat Dry Extract	44	8
5%	 0	 4	 American Crystal 40L	34	40

HOPS & OTHER ADDITIONS
Code:
USE	TIME	OZ	VARIETY	FORM	AA
Boil	60 mins	1.0	Fuggles	pellet	 4.5
Boil	15 mins	0.25	Irish Moss

Steep crystal in 5.5 gallons of water at 150*F for 10 minutes. Add 3lb Extra Light DME and bring water to rolling boil. After hot break, add hop pellets and start timer. Add Wheat DME with 20 minutes to go, Irish Moss with 15 minutes to go, and Rice Syrup Solids at knockout.

Cool wort to 75*F, pour into fermenter through strainer to aerate and remove hop sludge/hot break, and pitch yeast. If not using a prior yeast cake like I did, rehydrate 11g of Dry Nottingham Ale Yeast for 15 minutes, then pitch and stir vigorously.

Keg on day 10 after cold crashing at 35*F. Carb to 2.3-2.6 volumes. Ready to drink on day 14.

An excellently refreshing beer with a clean aroma and slightly sweet, effervescent taste.
 
Back
Top