Rivenin
Well-Known Member
- Joined
- Dec 13, 2010
- Messages
- 3,258
- Reaction score
- 342
- Recipe Type
- All Grain
- Yeast
- S-05
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.052
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 5
- Primary Fermentation (# of Days & Temp)
- 2 weeks @ 65
- Secondary Fermentation (# of Days & Temp)
- N/A
- Tasting Notes
- A slightly sweet take on a clean american wheat. Slightly like a Guava/Mango Quaffer
Decided to brew a wheat for spring and to play with mosaic, but it did not last that long.
Hard to describe, but tastes like a sweeter passion fruit/guava american hefeweizen that has been a hit with everyone that has tried it. Defiantly more of a hop forward beer (but not bitter hoppy), the wheat comes through but just hints at it.
Took it to a brew share a few weeks ago, the brew shop owners wife that doesn't drink malted beverages (cider lover) tried some and had me brew them a 5 gallon batch. So it has it's appeals!
4lb - Great western 2-row
4lb - Great western wheat malt
1lb - Gambrinus honey malt
-----
Mash : 152* 60 Minutes
-----
.25oz Mosaic @ FWH (60 minute boil)
.75oz Mosaic @15
1oz Mosaic @0 (steep for 10 minutes to let everything settle)
-----
Ferment with S-05 @65* for 2 weeks
Kegged and hit it with 10PSI for another week and started enjoying it. Gets better with time, but it's highly drinkable very quickly.
First time posting a recipe. Apologies if i forgot something.
:EDIT: IBU says 5, which isn't true, that is the SRM, the IBU is 25
Hard to describe, but tastes like a sweeter passion fruit/guava american hefeweizen that has been a hit with everyone that has tried it. Defiantly more of a hop forward beer (but not bitter hoppy), the wheat comes through but just hints at it.
Took it to a brew share a few weeks ago, the brew shop owners wife that doesn't drink malted beverages (cider lover) tried some and had me brew them a 5 gallon batch. So it has it's appeals!
4lb - Great western 2-row
4lb - Great western wheat malt
1lb - Gambrinus honey malt
-----
Mash : 152* 60 Minutes
-----
.25oz Mosaic @ FWH (60 minute boil)
.75oz Mosaic @15
1oz Mosaic @0 (steep for 10 minutes to let everything settle)
-----
Ferment with S-05 @65* for 2 weeks
Kegged and hit it with 10PSI for another week and started enjoying it. Gets better with time, but it's highly drinkable very quickly.
First time posting a recipe. Apologies if i forgot something.
:EDIT: IBU says 5, which isn't true, that is the SRM, the IBU is 25