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Bryan's Tuna Wheat

Bryan's Tuna Wheat

American Wheat or Rye Beer • Partial Mash • 5 gal

Herbaljoe

Wheat beer tasting somewhat of old Tuna.

July 9, 2007 pm 06:56pm

0.0/5.0 0 ratings

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.

  • 1 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 4 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.

  • 1 lbs Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

  • .125 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 1 oz Perle - 8.2 AA% pellets; boiled 60 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 1 oz Saaz - 5.0 AA% pellets; boiled 20 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 oz Willamette - 5.0 AA% pellets; boiled 5 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1 tsp Cinnamon - (omitted from calculations)

    Cinnamon

  • 1 tbsp Secret Ingredient - (omitted from calculations)

    Secret Ingredient

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Steep grains at 150F for 60 minutes. Boil 60 minutes. Formulated and brewed by Wheatmaster Bryan.

Style (BJCP)

Category: 6 - Light Hybrid Beer

Subcategory: D - American Wheat or Rye Beer

Range for this Style
Original Gravity: 1.054 1.040 - 1.055
Terminal Gravity: 1.011 1.008 - 1.013
Color: 11.6 SRM 3 - 6
Alcohol: 5.5% ABV 4% - 5.5%
Bitterness: 44.3 IBU 15 - 30

Discussion

s2r_duc

I am Bryan, Derp

2007-08-05 10:07pm

Yes, Hello So this is the first beer I have secondary fermented and because of it I think it is taking a very long time to carbonate (has been bottle 6 days, in my expirence with primary only, you can have good suds by 4 days). The initial taste has a good wheat bite to it but after that it is too clean and has a lack of fullness and body (for a wheat). So next time, I would not secondary ferment (or be sure to pull up more of the yeast) and push up the DME to 5 or 6 Lbs. Maybe even keg it and force carbonate. Hopefully it will carbonate but for now it is just fizzy and sweet. :( B

s2r_duc

2 Days later and counting

2007-08-10 11:39pm

2 days after last post the carbonation just took off. The beer now has great carbonation and is not as sweet. Has a good initial wheat taste to it and is a very drinkable beer. Again, there is not as much body as wheats usually have but that's what were here for, someting different. I would brew this one again.

s2r_duc

Still not a Wheat

2007-09-03 6:17pm

Even after a month there is still not much wheat taste to this one. However, if you classified it as a brown or amber it would be quite tasty. All in all, this is a very enjoyable beer just not a wheat. I find that it tastes best if served chilled <60 deg F

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