Dougs Wheat
American Wheat or Rye Beer • All Grain • 11 gal
Plain with German Hops and CalAle.
August 19, 2014 03:41pm
Ingredients (All Grain, 11 gal)
- 5 lbs
Pilsner Malt;Weyermann®
Pilsner Malt;Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
- 5 lbs
2-Row Brewers Malt;Briess
2-Row Brewers Malt;Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 8 lbs
White Wheat Malt;Briess
White Wheat Malt;Briess
Sweet, malty, wheat, floury flavors. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- 2 lbs
Biscuit Malt;Castle Malting
Biscuit Malt;Castle Malting
Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.
- 1 oz
Sterling -8.0 AA% pellets; boiled 60 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- 2 oz
Hallertau -2.5 AA% pellets; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Sterling -8.0 AA% pellets; boiled 5 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
-
White LabsWLP001California Ale
White LabsWLP001California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
Mash at 154
Style (BJCP)
Category: 6 -Light Hybrid Beer
Subcategory: D -American Wheat or Rye Beer
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.053 | 1.040 -1.055 | |
Terminal Gravity: | 1.011 | 1.008 -1.013 | |
Color: | 7.8 SRM | 3 -6 | |
Alcohol: | 5.5% ABV | 4% -5.5% | |
Bitterness: | 20.5 IBU | 15 -30 |
Discussion
Too sweet
2014-11-02 10:28am
This beer attenuated fine, from 1.052 to 1.014, with a 154 degree F mash temp. However, the finished beer is too sweet. Might be the lack of bitterness, but a lower mash temp might have been more appropriate, to dry this one out as much as possible.