- Recipe Type
- All Grain
- Yeast
- WLP080 cream ale blend
- Yeast Starter
- 1L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.068
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- Color
- 42 SRM
- Primary Fermentation (# of Days & Temp)
- pitch at 60, fermented 62-64 for 2-3 weeks
- Tasting Notes
- velvety smooth body, fruity punch of hops, slight roast in aftertaste, low bitterness
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9.5lb / 76% 2row
1.0lb / 8% Midnight Wheat
0.5lb / 4% Munich
0.5lb / 4% Golden Naked Oats
0.25lb / 2% Honey Malt
0.75lb / 6% Cane Sugar
@60min: 1 oz Pacific Gem
@10min: 1 oz Nelson Sauvin
@0min: 2 oz Pacific Gem & 2 oz Nelson Sauvin & 1 oz Centennial
*hop stand for 30 min before chilling*
@dry: 1 oz Pacific Gem & 1 oz Nelson Sauvin
Mash at 148 for 60min
10min mashout at 168F
(mashout really helps get the rest of the color out of the midnight wheat)
===============================================
This is the 2nd version I did of this. The first one was good, but a bit funky from the Nelson. I added the centennial because to me, it seems to give a clean fruity/floral finish. Seems to have worked...I also added in some cane sugar like I usually do with my IPAs to get the body of the beer as far away from a stout as I could. Its really neat to drink and watch people's faces change when I hand them a glass of it.
You don;t really need to use the cream ale blend. I was just going for something that was as smooth and drinkable as possible. I wanted something that looked like a straight up stout but drank like a summer pale ale. As a result, this may not be hoppy enough for some to call it an IPA...
9.5lb / 76% 2row
1.0lb / 8% Midnight Wheat
0.5lb / 4% Munich
0.5lb / 4% Golden Naked Oats
0.25lb / 2% Honey Malt
0.75lb / 6% Cane Sugar
@60min: 1 oz Pacific Gem
@10min: 1 oz Nelson Sauvin
@0min: 2 oz Pacific Gem & 2 oz Nelson Sauvin & 1 oz Centennial
*hop stand for 30 min before chilling*
@dry: 1 oz Pacific Gem & 1 oz Nelson Sauvin
Mash at 148 for 60min
10min mashout at 168F
(mashout really helps get the rest of the color out of the midnight wheat)
===============================================
This is the 2nd version I did of this. The first one was good, but a bit funky from the Nelson. I added the centennial because to me, it seems to give a clean fruity/floral finish. Seems to have worked...I also added in some cane sugar like I usually do with my IPAs to get the body of the beer as far away from a stout as I could. Its really neat to drink and watch people's faces change when I hand them a glass of it.
You don;t really need to use the cream ale blend. I was just going for something that was as smooth and drinkable as possible. I wanted something that looked like a straight up stout but drank like a summer pale ale. As a result, this may not be hoppy enough for some to call it an IPA...
