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Smoked Winter Wheat

Brewer: Olde Phenomian Email: wortsbrewing@cyberportal.net
Beer: Smoked Winter Wheat Style: Smoked Beer, Other
Type: Partial mash Size: 5 gallons
Color:
28 HCU (~15 SRM)
Bitterness: 7 IBU
OG: 1.049 FG: 1.010
Alcohol: 5.1% v/v (4.0% w/w)
Water: Soft Water.
Grain: 8 oz. HB Peated 2-Row
2 lb. Wheat malt (fine crush)
2 oz. American crystal 120L
8 oz. British crystal 95-115L
2 oz. American chocolate
Mash: 72% efficiency
Let wheat malt & peat-smoked malt rest at 122°F for 30 min
(4.3 Qts 130°F); Add Chocolate & Crystal malts, stir. Raise temp to
156°F hold for 60 min.
Sparge with 3.1 Qts 170°F.
Add enough water ~2Qts to bring to 1.5 gals. for the boil.
Boil: 45 minutes SG 1.164 1.5 gallons
2 lb. 3.2 oz. Premeir Light (Hopped) Extract (UK)
2 lb. Briess Bav. Weizen DME
Add 1 tsp Irish Moss flakes at 30 min.
Hops: .5 oz. German Tettnanger (6.3% AA, 45 min.)
.5 oz. Czech Saaz (3.3% AA, 15 min.)
.5 oz. German Tettnanger (6.3% AA, 15 min.)
Yeast: Wyeast #3056 Weihenstephan Wheat (Fully expanded, no additional
starter). Pitch at 64°F.
Log: Rack off trub, folloing day and aerate wort;
Primary (in-glass) 3 days at 70°F, then 30 days at 55°F;
Secondary at 45-50°F for 25 days.
This made an exceptionally clear beer !
Carbonation: 3/4 cup corn sugar in 1 cup water. Carbonate in bottles for 1 week @
70+°F, then move to 45-55°F for 3 weeks.
Tasting: Nice, mellow, earthy smoke flavor. Easy drinking summer time brew...
Good BBQ beer... (This is by no means strong in the smoke dept.)

Recipe posted 02/15/98.