Archive for the ‘Wheat’ Category

A-Team Summer Wheat

Posted: June 19, 2011 in All Recipes, Wheat

A-Team Summer Wheat
3 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 39.7 %
4 lbs 11.0 oz White Wheat Malt (2.4 SRM) Grain 49.7 %
1 lbs Caravienne Malt (22.0 SRM) Grain 10.6 %
0.50 oz Cascade 8.00% – First Wort (60 mins) 15.7 IBUs
0.50 oz Centennial 10.50% (20 mins) 11.4 IBUs
1.00 oz Amarillo Gold 10.90 % (5 mins) 7.8 IBUs
1.00 oz Citra 13.40% (5 mins) 9.5 IBUs
0.50 oz Centennial 10.50 % – Dry Hop 14 Days
1.00 oz Amarillo Gold 10.90 % – Dry Hop 14 Days
1.00 oz Citra 13.40% – Dry Hop 14 Days
1.00 tsp Irish Moss (10.0 mins)
*0.50 tsp Yeast Nutrient (10.0 mins)
1 package Rehydrated US-05

Mash @153ºF for 60 mins @1.38qts/lb (Mashed in @153.1ºF, finished at 152.9ºF).  Sparged twice to reach 6.2 gallons preboil volume.

Expected OG = 1.057
OG = 1.057 (80%)
FG = ?
ABV = ?
IBU = 44.4
SRM = 6.3

06/18/11 – I brewed this beer up for A-Team.  As they have a set up in their garage to have a homebrew keg on tap, I figured it was only right that I filled it up with beer.  I’ve made a few very successful, hoppy wheat beers since I started brewing.  I made one a couple months ago that turned out great.  This recipe is a tweak of that.  I didn’t add any Simcoe (which I usually pair with Amarillo), but there’s plenty of other good hop flavors going on to make this beer enjoyable and complex.  I’m hoping to get a little tangerine/sweet orange from the Centennial addition, some nice pineapple/mango from the Citra addition, and a big citrus/grapefruit/floral punch from the Amarillo.  I played with the idea of hop bursting, but supposedly not having a 60 minute bittering addition can sometimes make the bitter hop character diminish fast.  Seeing as this beer wasn’t for me, I figured I’d FWH with Cascade to get about a third of the IBU’s so it would have a nice citrus base to build on.  I brought the percentage of wheat down to 50% of the total grist and upped the Caravienne to 1.00 lbs from .75lbs.  I also mashed a degree higher at 153ºF for just a bit more body.  Brewday went smooth as hell too.  We only collected about 4.8 gallons of wort, but this is due to the fact that I used all whole leaf hops, and those guys like to absorb a bit of wort.  The hydro sample tasted amazing.  Should keg this when I get back from my trip in July.

06/19/11 – *When I went downstairs to check on the beer this morning, it wasn’t really fermenting that crazy at all.  It was then that I realized I never put the yeast nutrient in.  I know airlock activity isn’t a good gauge of strong fermentation, I just expected it to be going a little faster at this point.  Either way the yeast nutrient won’t matter much in the end anyways, it’s just weird forgetting it because I usually use it in each batch.


Thirsty Squirrel Summer Wheat (6 Gallons)
5.76 lbs Briess White Wheat Malt
3.84 lbs Briess 2-Row Brewers Malt
0.97 lbs Caramel Vienne
0.61 oz Simcoe Whole Hops 11.6% (First Wort Hop)
0.61 oz Amarillo Pellets 9.6% (15 mins)
0.61 oz Amarillo Pellets 9.6% (5 mins)
1.20 oz Amarillo Whole Hops 10.6% (0 mins)
1.20 oz Amarillo Whole Hops 10.6% (Dry hop 2 weeks)
1.20 oz Simcoe Whole Hops 11.6% (Dry hop 2 weeks)
1.20 tsp Irish Moss
0.60 tsp Wyeast Yeast Nutrient
3.60 grams Gypsum
Wyeast 1275 0711055 Manufactured 03/01/11 (.8L starter on stir plate) – 3 Gallons of Wort
WLP029 Lot #1029PLE8137071 EXP 08/06/11 (1L starter with shaking) – 3 Gallons of Wort

Mash @152ºF with 1.3qts/gallon.  Mash out with 7 qts of boiling water.  Sparge to reach 7.2 gallons.

Expected OG = 1.053
OG = 1.049 (74.6%)
1275 FG = 1.010
1275 ABV = 5.1%
WLP029 FG= 1.011
WLP029 ABV = 5.0%
IBU = 33.6
SRM = 6.1

04/23/11 – I haven’t brewed for 4-5 weeks and I’ve been going crazy.  I’ve brewed two Gumballhead clones in the past.  I LOVE GUMBALLHEAD, but a)You can’t always find gumballhead b)It’s time to make a Summer wheat beer of my own conception that’s even better than Gumballhead and tweaked to my tastes.  I should end up with a nice crisp, pleasing to the pallate, hop-infused, grapefruitesque, summer wheat beer.

I’ve gotten a much better handle on all grain brewing over the course of a year, from both experience and reading.  In that time, I haven’t done much experimentation with different yeast strains.  So, I decided to brew 6 gallons of this batch and primary each half of it in two different carboys with two different yeasts.  The Wyeast 1275 Thames Valley I is an English yeast usually suited for english milds/bitters/pales.  It’s supposed to produce highly attenuative ales with a nice crisp finish, while adding a light malt and fruit character to the beer.  This should go excellent with the grapefruit quality this beer should have from the Caravienne and Simcoe/Amarillo combo.  The other yeast, WLP029 Kolsch yeast, is more of an experimental crapshoot.  Kolschs (Kolsches? Kolschi?) are normally clean crisp ales made with German hops and Pilsner malt that mimic a German lager.  Kolsch yeast works well with hops when it’s just pilsener malt.  I read a forum post about a guy who used Kolsch yeast in a wheat with excellent results, so I figured I’d give it a shot.  Plus, I’m going to wash and save all yeast from this batch to use for later batches, so I’ll be brewing a Kolsch this summer as well.

In my recent homebrew meeting, one of the members mentioned how he added gypsum to his dIPA to harden the water and really bring out the sharp hop character of the beer.  In spirit of this I added 3.6 grams of gypsum to my wort (would have been 3 grams for 5 gallons) to really help bring out the hop character of this beer.

I’m also going to be giving certain people a bottle of each and have them tell me which one they like better without knowing which has which yeast and ask which one they liked better and why.

I think I always get a little bit lower efficiency with wheat and rye because some of the water gets held up in the gummy mash and I don’t collect all the sugars that are possible to collect.  Sparging twice probably would have helped this, but I probably would have had more issues with a stuck sparge from the wheat if I did that.

05/02/11 – Dry hopped both.  Kolsch yeast definitely gave more a lager tone to the wheat.  I can’t notice too much hop or malt character in the 1275 as of right now.  I’m guessing both will showcase their strengths better after a little aging and having been dry hopped.  Currently harvesting both yeasts.

05/15/11 – Bottled 2.4 gallons of the Thames Valley version with 2.05oz of Corn Sugar (2.55 volumes).  Bottled 2.9 gallons of the Kolsch version with 2.50oz of Corn Sugar (2.55 volumes).  Due to crappy carbonation in the past, I added the corn sugar after putting in the bucket to get a more accurate final amount and stirred lightly with a sanitized spoon.  The Thames Valley tasted amazing.  Very very slight hints of a Trix cereal like fruitiness that you could almost miss if you weren’t looking.  Much more subdued than the Fuller’s strain or Pride of Ringwood.  It tastes amazing, bitter, yet quenching and hoppy.  I’m very pleased.  The Kolsch version has a sharper bitterness to it with just a hint of pear/apple fruitiness that’s in the aftertaste.  The hop aroma does not come through as well with the Kolsch yeast.  The hop taste is also somewhat subdued in this one.  The Thames Valley definitely wins out and I can’t wait to use it in my Flying Squirrel IPA.

05/28/11 – Tried to bottles today.  Stirring the priming sugar worked wonderfully as everything is well and evenly carbonated at 2 weeks time.  I was quite surprised at the results of both beers.  The Kolsch beer lost all its sulfur characteristics and tastes more like fresh grapefruit, rind and all.  It is barely that fruity, really clean tasting, and the wheat really comes through in the finish and is lip smacking refreshing for summertime.  The only place it lacks is in aroma as it doesn’t smell much like anything except wheat to me.  The Thames Valley beer tastes just a tad fuller, and has a slight piney, grapefruity, citrus aroma.  Fruity esters come through a little bit and has a more “blended” flavor.  It is not as grapefruity as the Kolsch and the wheat character seems a little subdued but has more hop quality and aroma.  Overall, I like the Kolsch one better.  Two weeks ago, I would have told you the opposite way around.  A real winner here and I’m brewing this again for summers to come.

Mike’s Mancard Hefe

Posted: November 7, 2010 in All Recipes, Fruit, Wheat

Mike’s Mancard Hefe
6.50 lb White Wheat Malt
4.00 lb Pilsner Malt
1.00 oz Simcoe 12.2% (First Wort Hop)
1.00 oz Tettnang 4.7% (30 mins)
1.00 oz Hallertauer 4.6% (20 mins)
1.00 oz Amarillo 8.5% (Dry Hop 3 Days)
1.00 oz Simcoe 12.2% (Dry Hop 3 Days)
4.00 lb Strawberries (Secondary – Soak in 1.5 cups vodka for 2 weeks)
1.00 lb Honey (Secondary)
Wyeast 3068 Weihenstephan Weizen

Target OG = 1.060 (Without Honey)
Target FG = 1.014
Original OG = 1.057 (Without Honey)
Adjusted OG = 1.065 (With Honey)
FG = 1.012 (Without Honey)
IBU = 66.1
ABV = >6.9% (Probably at least around 8%)
SRM = 4.0

Mash @154ºF for 60 mins with 15.75 qts.  Sparge with 16 quarts. 5.3 gallons collected.

11/07/10 – Got this extract recipe from a friend and tweaked it a little bit.  Hefe’s are normally ~10 IBU…this bad boy is 66 IBU.  My friend Mike, who loves IPA’s, had the excellent idea to hop the hell out of a hefe, but to also add strawberries and honey to it, hence the mancard (which is where I got the idea to add strawberries and honey to my cider).  When I tried his finished product, it destroyed my conception of what a hefe can taste like.  Naturally, I asked him for the recipe, and made an AG version similar to the original with a few tweaks.  I hopped mine about 30 IBU higher than the original.  Also, I decided to use regular honey instead of orange blossom honey per advice from the owner of the local homebrew store (said the orange blossom would be overshadowed by the hop and strawberry character of the beer).  Brew day went excellent, only hiccup was that I had to use rice hulls during sparge because of slow/stuck sparge from the high amount of wheat.  This is happily fermenting downstairs, hopefully it will be done in about a week so I can secondary it with the strawberries and honey.

11/15/10 – Transferred to secondary with vodka soaked strawberries and honey.  Will probably ferment this guy for 7-10 days, dry hop for 3, then keg.  Flavor was that of a nice German Hefe, but with an intense bitterness that accompanies it.  I did not add any finishing hops to it so the simcoe doesn’t come through too much (even though I did a first wort hop).  The strawberries/honey will give this a little bit of a maltier backbone to contend with the hops and the dry hopping will help balance the bitterness.  I hope this turns out as good as my friend’s recipe.

01/02/11 – About 2 months after brewing and this guy is still relatively strong.  I believe I may have been a little overzealous bringing the IBU’s into the upper 60 range on a German Hefe.  Right now it tastes like grapefruit, but not in that fantastic IPA way.  The malty sweetness and the banana notes are subdued by the fact that the hops are going to take age and make this guy more drinkable, and the prolonged aging time is making the banana esters diminish.  Drinkable, but as of right now, I wouldn’t make this one this way again.  None of the dry hopping came through either.

Gumballhead Clone II

Posted: September 4, 2010 in All Recipes, Wheat

Gumballhead Clone II
5.00 lbs White Wheat Malt
4.00 lbs Pale Malt (2 Row)
1.00 lbs Caravienne
0.25 oz Amarillo 8.6% (90 min First Wort Hop) *Was supposed to be 60 mins
0.25 oz Amarillo 8.6% ( 55 min)
0.50 oz Amarillo 8.6% (15 min)
1 tsp Irish Moss (15 min)
0.50 oz Amarillo 8.6% (5 min)
0.20 oz Amarillo 8.6% (0 min)
2.00 oz Amarillo 8.6% (Dry hop 2 weeks)
Wyeast American Ale Yeast

Target OG = 1.063
Target FG = 1.018
OG = 1.062
FG = 1.010
IBU = 28.2
ABV = 6.8%

Mash 1.5qts/lb @153ºF for 60 mins.

09/04/10 – I collected about 6.5 gallons of wort.  Not sure if I mismeasured something or if the grains just didn’t soak up as much water.  Either way it just led me to boil for ~90 mins instead of 60 mins.  The IBU wasn’t greatly affected by this, even with the first wort hop.

My efficiency also went back up to 78%, leading me to believe that the crappy efficiency I got on the past two brews was because of the use of excessive rice hulls (which I believe soaked up a lot of my wort).  The wheat took up 50% of the grain bill but I didn’t have any stuck sparges and wasn’t going to use rice hulls unless I had to this time.

All in all an excellent brew day!

09/19/10 – Transferred to secondary and dry hopped with 2 oz of Amarillo.  Taste isn’t that distinct yet, but has a nice wheaty finish.  Did not take gravity as I broke my hydrometer just before transfer.

10/04/10 – Finished at 1.010, which was drier than I thought it would finish, but a totally awesome result.  All I have to say is that it tastes very, very close to the original.  So close, that I’m going to have to do a side by side with the original Gumballhead.  The color is almost spot on too and is very clear.  It’s a little higher alcohol at 6.8% than the original (which I believe is in the 5.5% range), but the dry finish really helps the hops come through on this one.  Plus, I believe the real Gumballhead is supposed to be around 19 IBU, and mine was about 9 IBU higher so it matches the higher alcohol.  It has a very thin body, tastes like an amarillo hop infusion, and is wonderfully pleasing to the palate.  It’s almost too sad that this wasn’t around for those hot summer days.  It wouldn’t have lasted long if it was.  P.S.  This is the first beer I kegged tonight and that went very well.

11/01/10 – Poured my dad the very first Gumballhead from the tap two days ago.  Had my first one yesterday, a little undercarbonated, so I cranked the psi up a little bit to get it going.  Had one today and it is amazing.  Tastes very similar to the original.  Amazing amarillo taste without being too bitter overwhelming.  A new beer drinker could drink this and find it amazing.  A nice, crisp wheat beer with an excellent amarillo inspired floral aroma.

01/02/11 – Giving this one time to sit in a keg in my kegerator really cleared this guy up.  The color is slightly darker than the original Gumballhead but still on.  The hops leaves a little tingling on the tongue afterwards.  After having a Gumballhead and one of mine a day apart, I’ve found that my clone is just a tad maltier and a little bit more hopped up.  I might add a little sugar next time to dry this one out.  I also might try pilsner malt to try and lighten the color (have to do some reading on this first because I’m not sure how this will affect flavor).  Otherwise, this is one damn good beer.

Setheweizen Hefeweizen/Blue Balls (handcrafted Bavarian Hefeweizen) – *4.25 gallons
4.48 lbs White Wheat Malt
2.56 lbs Pilsner Malt
1.00 lbs Rice Hulls
0.75 oz Hallertauer 4.6% (45 mins)
0.25 oz Hallertauer 4.6% (15 mins)
Wyeast 3068 – Weihenstephan Weizen

Target OG = 1.051
Target FG = 1.012
OG = 1.050
FG = 1.012
IBU = 17
ABV = 5.0%

Mash @154ºF for 60 mins.
Primary 10 Days
Rack half of batch to secondary (~2 gal) on top of 4lbs fresh blueberries.
– To prepare the blueberries I will freeze them.  Before I add them to the secondary I will heat them in a little bit of water at 160ºF for 15 mins and mash them up at the same time.

*Note: This is for a 4.25 gallon batch, so adjust accordingly if you plan to make a regular 5 gallon batch or decide to go smaller.

I made the base recipe up myself from looking up various Bavarian Hefeweizen recipes.  I really enjoy a good Bavarian Hefe with lots of banana and clove character.  I’ve also been wanting to make a fruit beer for quite some time.  So, I came up with a beer that will hopefully have a nice blend of blueberry, banana, and clove.  I’ve never heard of a Hefeweizen being made with fruit, but I figured why not give it a shot.  More blueberries are supposedly needed when adding to beers because their aroma is more subtle, or so I’ve read.  That is why I’m going with a 2lbs per gallon ratio.  And, I figure if the Blue Balls version of this beer doesn’t work out, I still have half a batch of good old regular Bavarian Hefe!

I’m also not using a starter to pitch the yeast, as I’ve read that overpitching Bavarian yeast can really diminish the phenol/ester production of the yeast and, thus, you lose a lot of the banana and clove flavor that Hefe’s are known for.  I’m just going to use the Wyeast smack pack and pop it about an hour or two before pitching.

07/19/10 – Brewed today.  Was a little shy of my normal 80% efficiency (I got 75%) so I added 4oz of Bavarian Wheat LME that I had lying around to the wort to account for the few points of gravity I had lost.  I’m not sure if this was because of my new Bazooka Screen, or if it had something to do with the wheat.  I did use rice hulls so my mash didn’t really have any clumps in it, but some of the grain did get stuck under the 1″ or so space between the bottom of the screen and the mash tun.  I also had to use ~2.5qts extra water during my mash because I was initially shy of my mash temp (I have to keep reminding myself to heat my strike water to at least 172-175ºF and just add ice cubes if it’s too hot).  But all in all, I ended up with what will hopefully be a nice Bavarian Hefeweizen and I should be enjoying my first bottle of it (the non-blueberry kind) in about 3 weeks time.

07/21/10 – Fermenting @68ºF on 07/20/10.  Fermenting @66ºF on 07/21/10 in the AM.  Got home from work and was fermenting @65ºF.  To promote ester formation I moved the carboy up to my room and it’s currently fermenting @68ºF and is building a krausen again after the first one disappeared (I saw a ton of blowoff from 07/20/10 in the PM until this morning and had to clean off the blowoff assembly this morning).

07/22/10 – Fermenting @74ºF in my room this morning…too high.  Moved to the basement and let it finish fermenting @65ºF.

07/29/10 – Oh my fucking god…this beer is delicious.  Nice and light with the perfect amount of banana flavor, not overbearing at all but very present.  Going to start drinking this next weekend after only a week of carbing.  I racked half the batch onto 4lbs of fresh blueberries.  Gonna let that ferment out and bottle that.  DEFINITELY going to make 5 gallons of the regular Hefe again…I need a name for it.

08/05/10 – Carbonated already at 1 week.  Tried a bottle tonight and man is it good.  Had one post 6.2 mile run.  What a recovery drink.  Excellent banana character and a nice smooth wheat all in one.  I’d even go higher on the banana and ferment this in the lower 70’s next time.  I really don’t care if I get fusil alcohols in there the banana flavor will be worth it.

08/06/10 – Bottled Blue Balls today.  FG was 1.010.  I have no idea how much sugar the blueberries added to the beer but the ABV should be >5.2%.  The blueberries gave this beer an excellent color (I will post a picture when a bottle is carbonated).  It has a purple/wheat haze to it that looks really awesome.  The blueberry scent isn’t all too effervescent.  The blueberries also added a slight tart taste (not too much) that meld with the banana and give a mock sweetness to the beer.  Tastes pretty good.  Will post more detailed results when I pour myself a glass.

Gumballhead Clone

Posted: May 10, 2010 in All Recipes, Wheat

Gumballhead Clone
6.75lb White Wheat Malt
4.25lb Pale Malt (2 Row)
0.75lb Caravienne Malt
0.50 oz Amarillo Gold (First Wort Hop)
0.50 oz Amarillo Gold (60 min)
0.50 oz Amarillo Gold (30 min)
0.50 oz Amarillo Gold (15 min)
0.50 oz Amarillo Gold (5 min)
1.50 oz Amarillo Gold (Dry Hop 1 Week)
Wyeast Labs #1056 – American Ale

Target OG = 1.063
Target FG = 1.015
OG = 1.054
FG =1.010
IBU = 47
ABV = 5.7%

05/08/10 – Brewed this as my first all grain batch today with my friend Mike.  It is a clone of Gumballhead by Three Floyds Brewing Company.  It is a wheat beer full of amarillo hops and it is quite floral and delicious.  Their beer is listed at 19 IBU, our version is 47 IBU…so it will be much more hoppy.  Our OG was a little off (for reasons I’ll describe in another post) and, because of that, our ABV might come out around 5% (a little lower than we wanted).  Since this is a wheat beer and not an IPA, I’m hoping that the lower alcohol content can battle with the amount of hops we put in.  Only time will tell.
05/22/10 – Gravity was 1.012 so fermentation should be done.  Tasted a little watered down from actual Gumballhead, but still tastes absolutely delicious.  The amarillo really comes through.  Dry hopped it today which should make the amarillo flavor even more profound.  Planning to bottle on 5/31/10.
05/31/10 – I bottled today and managed to get the FG down a couple more points in the secondary.  I dry hopped for 8 days and the amarillo flavor comes through nice and strong (not overbearing at all) and has almost a buttery mouthfeel to it.  It tastes amazing and will most likely be drinkable as soon as it’s carbonated in another week or so.  This one is definitely not going to last long in my fridge before it’s all gone.
06/18/10 – The mixture of Caravienne and amarillo give this beer a citrus/grapefruit taste that is not overbearing at all and blends with the wheat very well.  It is crisp, perfectly carbonated, and encompasses what a summer beer should taste like.  As it warms it has a little bit of a buttery note.  The 5.7% alcohol is well disguised.  It would be very easy to down a couple liters of this on a hot summer night.  I couldn’t be happier with the results.