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Sierra Cindy
American Wheat or Rye Beer • Extract • 5.25 gal
A very basic American Wheat but is the most requested beer. I styled it to be similiar to Sierra Nevada's wheat. I've made this several times and it's always come out the same. (mostly) It's a good beer to introduce to the "lite beer" drinkers.
February 3, 2010 pm 10:35pm
4.0/5.0 1 rating
Ingredients (Extract, 5.25 gal)
- 0.5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 0.25 lbs
White Wheat; Rahr
White Wheat; Rahr
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 3.3 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.
- 2.00 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 0.125 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 0.5 oz
Perle - 7.6 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
- 0.50 oz
Perle - 7.6 AA% pellets; boiled 30 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
- 1.0 oz
Strisselspalter - 2.6 AA% pellets; boiled 10 min
Strisselspalter
French variety related to Hallertauer.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 7.2 SRM | 3 - 6 | |
| Alcohol: | 4.5% ABV | 4% - 5.5% | |
| Bitterness: | 31.1 IBU | 15 - 30 | |
Discussion
Turned out great!
2010-03-05 12:31pm
This beer turned out virtualy the same as every other time I've brewed it. Great flavor, carbonation happens quickly and stores at cellar temp for a very long time. A very easy beer to make.
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