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Old Wheat

Tried this several times, needs a few months to clear
but has a good head and a crisp clean taste.

Brewer: Wheezer Email: info@synopta.co.uk
Beer: Old Wheat Style: English Wheat
Type: All grain Size: 30 liters
Color:
11 HCU (~8 SRM)
Bitterness: 18 IBU
OG: 1.056 FG: 1.010
Alcohol: 5.9% v/v (4.7% w/w)
Water: My water is hard, suggest some hard water salts.
Grain: 3kg British pale
3kg Wheat malt
250g British crystal 95-115L
Mash: 85% efficiency
Strike at 71 deg, adjust and mash at 67 deg for 80 mins. Slow batch sparge for 20mins.
Boil: 60 minutes SG 1.051 33 liters
Pitch in Irish Moss 15 mins before end.
Hops: 25g Brewers Gold (8.5% AA, 60 min.)
10g Kent Goldings (5% AA, 15 min.)
Yeast: Simple starter, use Safale S-04 - plenty of air
Log: Ferment for 4 - 6 days at 18 deg C
I usually rack out to secondary fermenter after 3 days.
Carbonation: Transfer to cask or barrel after 6 days, prime with a couple of ounces of sugar, roll and secondary ferment. Allow to stand in warm place for 2 days then at 14 deg C for a couple of months.
The clear beer can be racked and bottled if you choose.
Tasting: Crisp and refreshing, has a nice lemony tang and also the beer has a nice colour.

Recipe posted 06/21/11.