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Doug's Summer Wheat

very simple, crisp tasting "summer" ale.

Brewer: Doug Dobransky Email: Dobransky@aol.com
Beer: Doug's Summer Wheat Style: American Wheat
Type: All grain Size: 5.0 gallons
Color:
6 HCU (~5 SRM)
Bitterness: 19 IBU
OG: 1.060 FG: 1.002
Alcohol: 7.4% v/v (5.8% w/w)
Water: I have soft tap water with very little calcium or sulfate. 1/2 tsp gypsum added to mash tun. Aids in proper pH attainment.
Grain: 7 lb. American 2-row
3 lb. Wheat malt
12 oz. German Munich
4 oz. American crystal 10L
8 oz. Dextrine malt (Cara-Pils)
Mash: 70% efficiency
Simple single stage infusion.

Add 175 oF water to the malt at a rate of 1.5 to 2 quarts/per pound of grain. Let stand at 154 oF for 75 min. Verify conversion with iodine test. Mash out @ 185 oF for 10 min.(seem to helf prevent stuck filter bed). Sparge with 4.5 gallons 185 oF water.
Boil: 60 minutes SG 1.046 6.5 gallons
1/2 tsp Irish Moss last 10 min. boil
Hops: 1 oz. Hallertauer (4.25% AA, 60 min.)
0.5 oz. Hallertauer (4.25% AA, 15 min.)
0.5 oz. Hallertauer (aroma)
Yeast: Wyeast 1056 American Ale
Log: 7 days in primary
14 days in seconday: added 1 packet clear Knox gelatin disolved in 2 cups hot water and dry hopped w/ 1/2 oz. Hallertau)
Carbonation: 2.4 volumes Keg: 8.2 psi @ 34°F
Tasting: Very clean, crisp, slightly dry taste due to use of American Ale yeast and long secondary fermentation.

Recipe posted 08/12/99.