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the Big Five-Oh!

Produced for a couple who are sharing their 50th birthdays this summer. 50-50 Barley/Wheat, 1.050 target OG, 5.0% target ABV.

Brewer: the Red Stoners Email: -
Beer: the Big Five-Oh! Style: American Wheat
Type: Partial mash Size: 5 gallons
Color:
6 HCU (~5 SRM)
Bitterness: 26 IBU
OG: 1.051 FG: 1.012
Alcohol: 5.1% v/v (4.0% w/w)
Water: Poland Spring bottled water
Grain: 10 oz. German Pilsner
10 oz. Wheat malt
4 oz. Raw barley
Mash: 35% efficiency
30 min Protein Rest
60 min between 145-155°F
temp varied throughout but hung to the low end of the range
Boil: 65 minutes SG 1.085 3 gallons
3.2 lb. Light malt extract
3.2 lb. Wheat extract
no additional ingredients
Hops: 1.0 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
.5 oz. Hallertauer Hersbrucker (5% AA, 45 min.)
.5 oz. Hallertauer Hersbrucker (5% AA, 30 min.)
.6 oz. Hallertauer Hersbrucker (5% AA, 10 min.)
Yeast: I used a combination of Wyeast #1010 American Wheat, and #3056 Bavarian Wheat Blend. I pitched them both right out of the smack-packs and let them fight it out in the bucket.
Log: 5/24/13 - Brew night
Primary fermentation 8 days at 64°F in the basement.
6/1/13 - Bottling night
Bottle conditioning and carbonating around 64°F in the basement.
6/10/13 - first taste - YUM - balance is good between hops and malt.
Maybe a little lighter in body than I had hoped.
Carbonation: prime with 3/4 cup corn sugar in ~1 pint of water, rack to 22oz. bottles
Tasting: Tasted one when bottling - it has a pronounced Hallterauer hop flavor and aroma, with a light malt base. Should be excellent when fully carbonated and served around 45°F. I'll try it again in two weeks.

Recipe posted 06/10/13.