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Mike's 10 Gallon Wheat
American Wheat or Rye Beer • All Grain • 10 gal
October 26, 2002 pm 05:30pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 12 lbs
German 2-row Pils
German 2-row Pils
- 2 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 4 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 2 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .5 oz
Columbus - 13.2 AA% whole; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- .5 oz
Columbus - 13.2 AA% whole; boiled 20 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 1 oz
Whitbread Golding (WGV) - 9.4 AA% pellets; boiled 5 min
Whitbread Golding (WGV)
Traditional English hop with a sweet and fruity aroma.
- 2 tsp
Irish moss at 15 min remaining - (omitted from calculations)
Irish moss at 15 min remaining
- 2 tsp
gypsum in mash - (omitted from calculations)
gypsum in mash
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. 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
Brew date: 7/27/02 * To secondary date ______ * Bottle date _______ * Strike Water Temp __172º____ Mash Temp _155º___ Mash Time __90 min___ * Sparge Warter Temp __170º____ * Fermentation Temp _____ * OG ____ * FG ___
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 5.2 SRM | 3 - 6 | |
| Alcohol: | 5.2% ABV | 4% - 5.5% | |
| Bitterness: | 21.5 IBU | 15 - 30 | |
Discussion
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