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Dangerous Purple Wheat
Specialty Beer • Partial Mash • 5 gal
Blueberries add color and tang to dark and dry beer with 75% wheat malts
August 4, 2006 pm 03:13pm
4.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 1 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .5 lbs
Caramel Wheat Malt
Caramel Wheat Malt
For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.
- 5 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1.5 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Willamette - 5.0 AA% whole; boiled 0 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 3 lb
blueberries - (omitted from calculations)
blueberries
- 1 tbsp
lemon zest - (omitted from calculations)
lemon zest
-
White Labs WLP410 Belgian Wit II Ale
White Labs WLP410 Belgian Wit II Ale
Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, Spiced Ales, Wheat Ales, and Specialty Beers.
Notes
Mash grains at 154 deg for 45min. Bring to boil and add extracts and boiling hops. Add lemon zest as desired. After boil add aroma hops and 3 lbs (more or less if desired) cleaned and smashed fruit. This should reduce temp of wort enough to avoid setting the pectins but keep it hot enough to pasteurize the fruit. Add the whole shebang to primary without filteringand fill to about 6 gallons - the spent hops and berries will take about 1 gal of volume. Filter spent hops and fruit and rack to secondary. Dry hop with remaining 1oz whole willamette or 1/2 oz pellets. This method resulted in OG1.052 and FG 1.008. Nice and dry and crisp with some sour tang from the fruit. No one will know it's a fruit beer.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 - 1.035 | |
| Color: | 13.1 SRM | 1 - 50 | |
| Alcohol: | 5.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 40.1 IBU | 0 - 100 | |
Discussion
Unique and delicious
2006-08-31 2:13pm
Beautiful purple color. Leave a comment if you make the recipe.
Post a Comment
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