The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Return to America Wheat

American Wheat, but with a mixture of Belgian and Bavarian Wheat yeasts. I like to get two or three kinds of yeast and let them fight it out for dominance in the primary... I think it adds complexity.

Brewer: the Red Stoners Email: -
Beer: Return to America Wheat Style: American Wheat
Type: Extract w/grain Size: 21 liters
Color:
6 HCU (~5 SRM)
Bitterness: 17 IBU
OG: 1.059 FG: 1.015
Alcohol: 5.7% v/v (4.5% w/w)
Water: No treatment, but I use bottled spring water
Grain: 4 oz. American crystal 20L
4 oz. Dextrine malt (Cara-Pils)
4 oz. Rolled oats
Steep: Bring water to 160 degrees, add grain, steep with occasional heat added for 45 min
Boil: 60 minutes SG 1.138 9 liters
1.65 lb. Light dry malt extract
6.6 lb. Wheat extract
simple boil - add only hops
Hops: 50g Hallertauer Hersbrucker (3.9% AA, 60 min.)
25g Hallertauer Hersbrucker (3.9% AA, 45 min.)
25g Hallertauer Hersbrucker (3.9% AA, 15 min.)
Yeast: Belgian Wheat 50ml, Belgian Wit 50 ml, Bavarian Wheat 50ml
Log: Single Fermentation 10 days.
Bottle condition at least 21 days.
Carbonation: 1.5 cups Light DME in 1 pint of water.
Tasting: Serve with a slice of lemon or orange

Recipe posted 05/13/10.