Print

10BB Wheat

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 23, 2018

Specifics
Style: American Wheat or Rye Beer
Contributor: Chad Haatvedt
Yield: 6 gallons
Bitterness (Calc): 15 IBU (Daniels)
BJCP Style Info: American Wheat or Rye Beer
O.G.: 1.040 - 1.055
F.G.: 1.008 - 1.013
ABV: 4.0 - 5.5%
Bitterness: 15 - 30 IBUs
Color: 3 - 6 SRM
Info: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins.

Commercial Examples: Bell’s Oberon, Harpoon UFO Hefeweizen, Three Floyds Gumballhead, Pyramid Hefe-Weizen, Widmer Hefeweizen, Sierra Nevada Unfiltered Wheat Beer, Anchor Summer Beer, Redhook Sunrye, Real Ale Full Moon Pale Rye.

General Information
Method: All Grain
Source: AHA Big Brew 2010
Notes

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.

Malts and Grains
4.75 pounds American Pale Malt (2-Row) 55.9% of grist
3.50 pounds American Wheat Malt 41.2% of grist
0.25 pounds Belgian Munich Malt 2.9% of grist
8.50 pounds Total Grain Weight 100% of grist
Non-Fermentables
1 TBSP Irish Moss @ 15 minutes  
Hops
0.33 ounces Chinook 13% Pellets @ 70 minutes
Type: Bittering
Use: Boil
4.3 AAUs
0.33 ounces Total Hop Weight 4.3 AAUs
Boil
Total Boil Time: 70 minutes
Yeast
Name: American Wheat Ale
Manufacturer: Wyeast
Product ID: 1010
Type: Ale
Flocculation: Low
Attenuation: 76%
Temperature Range: 58–74°F
Amount: 125 ml
Procedure

Water Amounts:

Target Final Boil Volume: 5.5 gallons  
Evaporation Rate: 1.5 gallons per hour  
Boil Time: 70 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.

10BB Wheat
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 2.8  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 8  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 8  
Post-Boil Amount: 6  
Boil Time: 7070  
Original Gravity:  
     
     
     
     
Brew Day Notes
 

Printed using BrewBlogger 2.3.2 Club Edition, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.