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Knuckle Sandwich Wheat

This is a wheat beer recipe that was inspired by 3 Floyds Gumballhead. I decided to go for a high garavity super hoppy wheat beer fermented with 1056. It turned out better than I expected.

Brewer: Jonathan Riley Email: jonathandriley@hotmail.com
Beer: Knuckle Sandwich Wheat Style: American Wheat
Type: All grain Size: 4 gallons
Color:
6 HCU (~5 SRM)
Bitterness: 29 IBU
OG: 1.105 FG: 1.014
Alcohol: 11.7% v/v (9.2% w/w)
Grain: 2.37 lb. American 2-row
4.26 lb. German Pilsner
3.79 lb. Wheat malt
3.79 lb. Dextrine malt (Cara-Pils)
Mash: 70% efficiency
Mash in 4.5 gallons at 155 for 1 hour. Fly sparge 2 gallons at 170.
Boil: 60 minutes SG 1.070 6 gallons
1.5 lb. Corn sugar
1 tbsp rehydrated irish moss at 5 minutes.
1.5 lbs corn sugar at 30 min.
Hops: 0.97 oz. Northern Brewer (6.5% AA, 60 min.)
1.93 oz. Mt. Hood (3.8% AA, 5 min.)
1.93 oz. Mt. Hood (3.8% AA, 1 min.)
2 oz. Mt. Hood (aroma)
Yeast: Wyeast 1056. Most deffinately use a starter to ferment this high gravity beer.
Log: Primary for 6 days at 70 degrees. Rack to secondary for 2 weeks.
Carbonation: 2.4 volumes Corn Sugar: 3.36 oz. for 4 gallons @ 70°F
Tasting: Perfect. Like getting punched in the mouth.

Recipe posted 10/16/07.