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Maple Wheat

Brewer: Shawn Dagnall Email: brewdags@aol.com
Beer: Maple Wheat Style: American Wheat
Type: All grain Size: 5.5 gallons
Color:
13 HCU (~9 SRM)
Bitterness: 15 IBU
OG: 1.051 FG: 1.010
Alcohol: 5.3% v/v (4.2% w/w)
Grain: 4 lb. German Pilsner
1.5 lb. Wheat malt
1 lb. Toasted wheat
.5 lb. Dextrine malt (Cara-foam)
1 lb. Belgian CaraVienne
.5 lb. Caramel Wheat
Mash: 80% efficiency
130° Protein rest for 20 mins add heat 145° for 40 mins heat to 168°
mash out,rest for 30 mins,sparge with 175°


Boil: 60 minutes SG 1.043 6.5 gallons
1 lb. Maple syrup
Irish moss at last 20 min.
Hops: .5 oz. Hallertauer (4.8% AA, 60 min.)
.5 oz. Tettnanger (5.6% AA, 30 min.)
.5 oz. Tettnanger (aroma)
Yeast: Wyeast wheat beer yeast 3333. 1 qt of starter pitch at high krausen
Log: ferment for two weeks at 65 degrees,condition for 3 to 4 weeks
Carbonation: 2.5 volumes Keg: 20.3 psi @ 55°F

Recipe posted 04/20/99.