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Harley Barley Honey Wheat
American Wheat or Rye Beer • All Grain • 10 gal
A light-bodied American Wheat.
November 20, 2006 am 10:25am
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 8.5 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
- 9.75 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .5 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 1 lbs
Rice Raw
Rice Raw
Lightens flavor without taste. Use in American and Asian lagers.
- 2 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 15 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1 tsp
Coriander - (omitted from calculations)
Coriander
- 1 tsp
Orange Peel - (omitted from calculations)
Orange Peel
-
White Labs WLP320 American Hefeweizen Ale
White Labs WLP320 American Hefeweizen Ale
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well,
Notes
Boiled Rice in 1 gal of water for 15 minutes, stirred often. Added raw rice and water to mash. Great color and lightness. A huge hit, clean bodied. Coriander and orange peel were added at the last 5 minutes of the boil.
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: | 4.6 SRM | 3 - 6 | |
| Alcohol: | 5.1% ABV | 4% - 5.5% | |
| Bitterness: | 25.9 IBU | 15 - 30 | |
Discussion
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