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American McWheat
American Wheat or Rye Beer • All Grain • 2.375 gal
Based on Jamil's recipe
May 7, 2008 am 10:58am
4.0/5.0 1 rating
Ingredients (All Grain, 2.375 gal)
- 2.5 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
- 2.5 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- .5 oz
Willamette - 4.5 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1010 American Wheat™
Wyeast 1010 American Wheat™
A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style.
Notes
Brewed 5/7/08. Mash at 152. Sparge 165. O.G. 1.051. Ferment at 62F. Into secondary 5/22/08 at 1.013, into the bottle 6/9 at 1.013. Primed a little heavy with 1 1/2 cup DME. Carbonated at 72 degrees.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 4.0 SRM | 3 - 6 | |
| Alcohol: | 5.3% ABV | 4% - 5.5% | |
| Bitterness: | 24.8 IBU | 15 - 30 | |
Discussion
Nice results
2008-06-23 2:33pm
This turned out nice. I fermented at 64-65 degrees. It turned out a little on the clove side of the clove / banana balance. It is recommended to ferment these at 62 degrees. Overall, a delicious, light drinking beer. I added extra bottling sugar to carbonate this higher than normal beers.
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