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Wounded Knee Wheat

This was my first all-grain recipie. Short fermentation time. Only one week from brew to bottle. The taste at bottling was nice, more hoppy than I would've liked (didn't realize the cascade hops were 8%!). But I think it was sucess! I did wheat mainly because I got a free 50# sack from work. I like the darker brews so added the dark grains to give it some body and the crystal for more head. We'll see in a week what happens. Try it and let me know what you think.

Brewer: Rob Sampson Email: rjsamp1@msn.com
Beer: Wounded Knee Wheat Style: dark wheat
Type: All grain Size: 5 gallons
Color:
51 HCU (~22 SRM)
Bitterness: 55 IBU
OG: 1.066 FG: 1.012
Alcohol: 7.0% v/v (5.5% w/w)
Grain: 7 lb. American 2-row
4 lb. Wheat malt
8 oz. American crystal 40L
4 oz. American chocolate
4 oz. American black patent
Mash: 75% efficiency
Single stage infusion at water added at 172 to bring the grain to 156 for a one hour mash. Sparged with 170 water.
Boil: 60 minutes SG 1.051 6.5 gallons
two pinches of irish moss added at end of boil.
Hops: 2 oz. Cascade (8% AA, 60 min.)
1 oz. Willamette (aroma)
Yeast: Wyeast American Wheat, large pouch
Carbonation: added 3/4 cup priming sugar at bottling.
Tasting: I'm posting this at the time of bottling, so a real tasting profile can't be given. It looks good so far though.

Recipe posted 08/15/00.