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Kaweah Wheat

this recipe was made for an upcoming rafting trip on the kaweah river. It has become a tradition to brew a couple batches for each rafting trip and seeing as it should be pretty hot during this trip a smooth, cool wheat beer would be perfect.

Brewer: Patrick Sheridan Email: -
Beer: Kaweah Wheat Style: American Wheat
Type: Extract w/grain Size: 5.0 gallons
Color:
10 HCU (~7 SRM)
Bitterness: 14 IBU
OG: 1.065 FG: 1.014
Alcohol: 6.6% v/v (5.2% w/w)
Water: Spring Water
Grain: 8 oz. Belgian CaraMunich
Steep: Grain steeped in cloth steeping bag to 150°
Boil: 60 minutes SG 1.093 3.5 gallons
7 lb. 8 oz. Wheat extract
1 lb. Honey
Hops: 1.5 oz. Tettnanger (4.5% AA, 60 min.)
.5 oz. Tettnanger (aroma)
Yeast: 2 packets of Nottingham Dry yeast, rehydrated in 100° preboiled spring water. Pitched in 76° Wort.
Carbonation: bottle conditioned w 2/3 cup of corn sugar.
Tasting: extremely smooth after only 2 weeks in the bottle. with just the right amount of yeasty wheat cloud.

Recipe posted 05/05/99.