New to brewing, please let me know what I should change!

[Cammyg]

Basic Information
Batch Name: First wheat beer
Brewed By:
Style: wheat beer
Batch Size: 5.00 gal
Boil Time: 60 min
Initial Boil Volume: 5.4 gal
Mash Method: Extract
Brew Date: 2016-03-15
My Rating: 0/10
Typical Style Characteristics
Style: wheat beer
O.G. 1.053
F.G. 1.015
ABV 5.1
IBU
SRM 0 - 0°L
Color

Calculated & Measured Statistics
Calculated O.G. 1.058 (95% Efficiency)
Calculated F.G. 1.016 (72% Yeast Attenuation)
Measured O.G. 0.000 (0% Actual Efficiency)
Measured F.G. 0.000 (0% Actual Attenuation)
ABV 5.6%
IBU 20.2
SRM 7.0°L
Color

Malt Bill
Malt Name Weight PPG SRM Type
Wheat Dry Extract 6.00 lbs 1.044 5.50 Extract/Adjunct
Caramel/Crystal Malt - 20L 0.71 lbs 1.035 20.00 Extract/Adjunct
Mash Rest Profile
Rest Temperature Time Type Details
Hop Bill
Hop Name Time Added Weight AA% Type
Liberty 60 min 1.00 oz 3.5% Leaf Hop
Liberty 30 min 1.00 oz 3.5% Leaf Hop
Liberty 1 min 0.50 oz 3.5% Leaf Hop
Yeast Details
Yeast Strain Quantity Attenuation Flocculation
Safale US-05 Fermentis Dry Ale 72 Low– Medium

 

[ncbrewer]

The only wheat beer I make is German hefeweizen, so I can't help much with the recipe. But I'll offer that with extract, efficiency is normally taken as 100% because the mash and lautering has already been done. And in my opinion, a 30 minute hop addition will be largely wasted because it will boil long enough to drive off flavor and aroma, but still not get full utilization for bittering. And in general, adding 1/4 to 1/2 of the extract at the start of the boil and the rest at flameout will help keep it from turning too dark. You might get better hop utilization with a lower gravity boil, so run this thru an IBU calculator to get it right. (Warning: There is some controversy about this.) I hope this helps some.

 

[Cammyg]

Thanks I'll take a look!

 

[carloscede2]

I think you suck bud!

 

[Cammyg]

oh hey what exactly does a lower gravity boil refer too? My OG set lower?

 

[ncbrewer]

Yes, the lower gravity boil means less sugar in the boil - but I meant that this was due to only adding 1/4 to 1/2 of the extract at the start of the boil. The rest will be added at flameout, so OG won't be affected.

 

[unionrdr]

I'd cut the crystal to 10L & 1/2lb. You don't want the crystal malt (which can be steeped 30 minutes) to overpower some of the natural grain sweetness of the wheat malt. 20L is a tiny hair darker than 10L, not much difference. But for a lighter colored wheat, which wheats generally are, I'd go with 10L. Cut out the 30 minute hop addition entirely. If you want the last hop addition as aroma, 3 minutes would be better. If you want a little flavor from it, bump it back to 15 minutes.
And adding most of the extract at the end of the boil is known as a " late addition". It'll lower the amount of maillard reaction & keep the beer lighter colored.

 

[slym2none]

I think you suck bud!

Er... umm...

 

[carloscede2]

Er... umm...

Post Data: we study together in college, I was just fcnk with him.

 

[slym2none]

A-ha! That makes sense now. At first I was all "WTF?"