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Return to America Wheat

An American Wheat Beer.
This is darker than a Weiss or Wit due to a long intense boil and some darker crystal malt I had laying around.

Brewer: the Red Stoners Email: -
Beer: Return to America Wheat Style: American Wheat
Type: Extract w/grain Size: 21 liters
Color:
4 HCU (~4 SRM)
Bitterness: 15 IBU
OG: 1.050 FG: 1.012
Alcohol: 5.0% v/v (3.9% w/w)
Water: I use bottled spring water.
Grain: 3 oz. American crystal 20L
3 oz. Dextrine malt (Cara-Pils)
2 oz. Rolled oats
Steep: Bring water to 160°F, add grain, steep with occasional heat added for 45-50 min. I use this time to clean things.
Boil: 60 minutes SG 1.118 9 liters
.8 lb. Light dry malt extract
6.4 lb. Wheat extract
Also added ~1/4 oz corriander, juice from 1/2 grapefruit at last 10 minutes. Irish moss for the last 15 minutes (this is another diversion away from a traditional wheat beer).
Hops: 65g Hallertauer Hersbrucker (3.% AA, 60 min.)
10g Hallertauer Hersbrucker (3.% AA, 30 min.)
25g Hallertauer Hersbrucker (3.% AA, 15 min.)
Yeast: I combined three different 50ml Wyeast starter packs:
3333 German Wheat (crisp sherry like finish),
3944 Belgian Wit (spicy phenols),
3942 Belgian Wheat (estery & fruity).
It should be a horse-race to see which strain wins!
Log: OG 1.043 @ 111°F
Single Fermentation 10 days (May23).
Bottle condition at least 21 days (June 13).
Carbonation: 1.5 cups Light DME in 1 pint of water.
Tasting: It settled out darker than the recipator predicted, mostly due to my unknown crystal/dextrine/toasted malt mixture I had laying around.

Recipe posted 05/13/10.