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Buescher's Amber Honey Wheat
Dark American Lager • Partial Mash • 5 gal
July 7, 2002 pm 02:04pm
4.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 0.5 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1.0 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 2.0 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 2.0 lbs
Rice Flaked
Rice Flaked
Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners
- 2.0 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.0 oz
Hallertau - 3.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Danstar CBC-1
Danstar CBC-1
CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation. If you are looking at a clean, reproducible, consistent and rapid conditioning process this is the yeast of choice! CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers.
Notes
Mash grains (Crystal, barley, & rice) for 30 minutes @ 155F then 175F for 10, this keeps the grains from setting. Turn off heat and drain @ 5 min/gallon. Slowly add 3 quarts of boiling water during drain. This will maximize the sugars from the grains. Slow boil wort for 1.5 hours. Add the amber, wheat extracts and honey when wort begins to boil. Add hops after 30 minutes. Add boiled/cooled water to wort, making a 5 gallon batch. Cool and pour into carbouy when cooled to 100F. Add yeast when cooled to 80F. Lock and ferment at 60-68F.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: A - Dark American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 18.6 SRM | 14 - 22 | |
| Alcohol: | 5.7% ABV | 4.2% - 6% | |
| Bitterness: | 16.1 IBU | 8 - 20 | |
Discussion
Tastes great - easy to make
2007-11-07 9:20pm
Dang that's good!
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