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Walbraü Honey Wheat

Brewer: Darrin Walraven Email: dvw9160@hotmail.com
Beer: Walbraü Honey Wheat Style: Weizen/Weissbier
Type: All grain Size: 4.75 gallons
Color:
7 HCU (~5 SRM)
Bitterness: 13 IBU
OG: 1.060 FG: 1.012
Alcohol: 6.2% v/v (4.9% w/w)
Water: Used 1/2 tsp gypsum in softish Colorado Springs water. Mash was a bit on the acidic side (5.1 pH), could probably leave this out next time.
Grain: 4 lb. American 2-row
1 lb. American crystal 20L
2 lb. Flaked wheat
Mash: 80% efficiency
Mash in 122F for 45 min. Protein rest
Starch rest at 148F for 90 min.
Mash out for 5 min at 168F
Rinse grains with 4 gal 168F sparge water acidified with about 1 tbs of lemon juice. Dont know if the lemon juice does much, it's just a habit to make the rinse water acidic to (maybe) reduce tannin leaching.
Boil: 90 minutes SG 1.052 5.5 gallons
2 lb. Honey
Add 2lbs honey in last 10 min of boil
Hops: .75 oz. Tettnanger (3.3% AA, 45 min.)
.75 oz. Tettnanger (3.3% AA, 15 min.)
Yeast: Weinstephen liquid yeast culture.
Log: Fermentation temp 65F for 7 days. Racked into second carboy and let sit for 5 days. Bottled and primed with 3/4 cup sugar.
Carbonation: Bottle primed.

Recipe posted 10/25/00.