BrewBlog: Buffalo Alice American Wheat
Specifics
Reference
Style:
Brewer: Chad Haatvedt
Brew Date: May 1, 2010
Yield: 5.5 gallons
Reference
Color (SRM/EBC):
3.6/7.1
Bitterness (Calc): 15 IBU (Daniels)
BU/GU: 0.31
Calories: 159 (12 ounces)
Conditioning: Keg
ABV: 5.5%
ABW: 4.3%
Batch No: 2010-04
OG: 1.049
OG (Plato): 12.15° P
Target OG: 1.045
FG: 1.008
FG (Plato): 2.05° P
Target FG: 1.010
Real Extract: 3.88° P
App. Atten.: 83.1%
Real Atten.: 68.1%
Status: On Tap
General Information
Method: All Grain

This recipe is from the AHA Big Brew 2010. "American Craft Beer Wheat All Grain"

The recipe, dubbed American Craft Beer Wheat is adapted from the new release by Brewers Publications, “Brewing with Wheat: The ‘Wit’ and ‘Weizen’ of World Wheat Beer Styles” by Stan Hieronymus.

 

Calories, Alcohol, and Plato Calculator
Original Gravity: 1.049
Final Gravity: 1.008
Initial Gravity (Plato): 12.15° P
Final Gravity (Plato): 2.05° P
Real Extract: 3.88° P
Apparent Attenuation: 83.1%
Real Attenuation: 68.1%
Alcohol By Volume (ABV): 5.5%
Alcohol By Weight (ABW): 4.3%
Calories (12 ounces): 160

Calculations derived from Peter Ensminger's article Beer Data: Alcohol, Calorie, and Attenuation Levels of Beer, here.

Comments

The Bib Brew day at KAXE was a sucess.  We had a decent turnout dispite the cool and rainy weather.

The batch went as planned.  I hit all of me target water temps and volumes right on, and the mash tun held it's temps well.

I batch sparged this time again.  The first mash was one hour in length.  After the first sparge, I did a second mash for 30 minutes, and drained it as well.  I had to vorlauf about 3 quarts per batch

Preboil gravity was 1.036.  I added 1 LB of Barbell Bee Ranch Buckwheat Honey at 45 Minutes into the boil.

Sunday May 2, 2010
The yeast sure took off on this bugger.  It's fermenting like crazy and almost turbulent inside the carboy.  I hope I can avoid using a blow-off tube.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.00 pounds Honey  
Non-Fermentables
1 TBSP Irish Moss @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: American Wheat Ale
Manufacturer: Wyeast
Product ID: 1010
Type: Ale
Flocculation: Low
Attenuation: 76%
Temperature Range: 58–74°F
Amount: 125 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Chad’s Mash Profile - Batch SpargingMy Mash Profile

Grain Temperature: 60°F Tun Temperature: 60°F
Sparge Temperature: 156°F PH:
PPG: 29 Efficiency: 85.7%
Notes:
Procedure

Water Amounts:

Target Final Boil Volume: 5.5 gallons  
Evaporation Rate: 1.5 gallons per hour  
Boil Time: 60 minutes  
Runoff Volume Needed: 7.48 gallons 5.5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.75 gallons (boil evaporation)
Grain Amount: 8.5 pounds  
Grain Absorbtion: 1.7 gallons  
Total Water Needed: 10.18 gallons 7.48 gallons (runoff) + 1.7 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed: 2.83 gallons based on 1.33 quarts per pound of grain
Sparge Water Needed: 7.35 gallons 10.18 gallons (total water) – 2.83 gallons (mash water)

Calculations derived from Ray Daniels' book Designing Great Beers.

 

Mash in at 145° F (63° C) and hold for 60 minutes.  Slowly raise the mash temperature to 169° F (76° C), then sparge with 173° F (78° C) water. Add the hops to the boil kettle and collect enough runoff to end up with 5.3 gallons (20 L) after a 70-minute boil (approximately 6.4 gallons, or 24 L). Bring to a boil for 70 minutes, and then turn off the heat. Next, chill to 62-65° F (17-18° C), transfer to a fermenter, pitch the yeast and aerate well.  Continue fermenting at 65° F (18° C) for a total of one week.  Rack to secondary for another week.  Rack to keg, or if you are bottling, add the bottling sugar and then bottle as you normally would.

Fermentation
Primary: 10 days @ 68° F
Secondary: 53 days @ 68° F
Tasting Reviews
13 Reviews Submit a Review Refresh Page View All
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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