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Table Mountain
American Wheat or Rye Beer • All Grain • 19.50 L
I wish that South Africa will be the winner of Rugby World Cup 2015. I decided to brew several batches after regions of South Africa having Super Rugby teams. This batch is the first of the series, and it is for Cape Town (Stomers). The image for this brew is friendly kindness, openness, easy-going attitude and richness of life. My choice of style is American Wheat, since it is one of the best easy-drinking beer in the spring/summer season. The recipe is more malty and less hoppy than the usual American wheat, by which I try to express the richness of this region.
August 27, 2014 am 05:30am
5.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 2.45 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1.91 kg
German 2-row Pils
German 2-row Pils
- 0.45 kg
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 0.25 kg
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 28 g
Mt. Hood - 4.0 AA% whole; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 14 g
Mt. Hood - 4.0 AA% whole; boiled 1 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 tsp
Irish Moss - Boil for 15 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Fermentis K-97 Safale K-97
Fermentis K-97 Safale K-97
A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Treat both mashing and sparging water with 1/12 tsp of Campden powder. Add 1 tsp of gypsum to the mashing water. 2 step mashing with mash-out; Protein rest at 60C for 15 min., Saccharification rest at 67C for 90 min., Mash-out at 76C for 10 min. The yeast is actually BrewCeller's wheat Beer yeast, which is equivalent to K-97. Brewed on 8/27/14. Collected 21 litters. OG was 1.060.
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: | 5.1 SRM | 3 - 6 | |
| Alcohol: | 5.5% ABV | 4% - 5.5% | |
| Bitterness: | 17.4 IBU | 15 - 30 | |
Discussion
Refreshing
2015-04-06 12:32pm
Bottled on 11/9/14. The FG was 1.012. Very easy drinking and refreshing beer. The Brew Cellar's yeast worked O.K., though I believe either WB-06 or US-05 would have been a better choice. Mt.Hood can be substituted with any hops having similar characteristics as Hallertauer.
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