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| Wheat Wine ferments |
Recipe: Wheatwine
Style: Wheatwine
TYPE: All Grain
Recipe Specifications
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Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.121 SG
Estimated Color: 12.4 SRM
Estimated IBU: 48.4 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 73.9 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
2 lbs Rice Hulls (0.0 SRM) Adjunct 4 7.1 %
10 lbs Wheat Malt, Ger (2.0 SRM) Grain 5 35.7 %
4 lbs Wheat Malt, Dark (9.0 SRM) Grain 6 14.3 %
3 lbs Munich (BestMälz) (7.6 SRM) Grain 7 10.7 %
3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 8 10.7 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 9 3.6 %
1 lbs Honey Malt (25.0 SRM) Grain 10 3.6 %
1 lbs Wheat - Red Malt (Briess) (2.3 SRM) Grain 11 3.6 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 12 3.6 %
8.0 oz Acid Malt (3.0 SRM) Grain 13 1.8 %
1 lbs 8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 14 5.4 %
1.00 oz Equinox (HBC 366) [14.20 %] - Boil 10.0 Hop 15 10.1 IBUs
1.00 oz Simcoe [12.90 %] - Boil 10.0 min Hop 16 9.1 IBUs
1.00 oz Equinox (HBC 366) [14.20 %] - Boil 1.0 m Hop 17 1.2 IBUs
1.00 oz Simcoe [13.00 %] - Boil 1.0 min Hop 18 1.1 IBUs
2.00 oz Galaxy [14.00 %] - Steep/Whirlpool 60.0 Hop 19 27.4 IBUs
2.0 pkg California Ale (White Labs #WLP001) [35. Yeast 20 -
1 oz each of Centennial, Calypso, Simcoe and Azacca, dry, 7 days
Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 28 lbs
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Name Description Step Temperat Step Time
Mash Step Add 31.80 qt of water at 108.9 F 104.0 F 10 min
Mash Step Add 0.00 qt of water and heat to 131.0 F over 10 min 131.0 F 15 min
Mash Step Heat to 146.0 F over 10 min 146.0 F 40 min
Mash Step Heat to 158.0 F over 10 min 158.0 F 15 min
Mash Step Heat to 168.0 F over 10 min 168.0 F 15 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.82gal) of 168.0 F water
Notes:
Created with BeerSmith 2 - http://www.beersmith.com
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Brewed 11/16/16.
Wheat Wine
Not completely sure I got the right temp on the rests. Even stirring the mash constantly there seemed to be variation around 5F-10F in the temperature of the mash.
Ended up with about 5.75 gallons of wort into the fermenter at 1.110 OG, lower than hoped both for gravity and volume. But given this is a very high gravity beer a low efficiency is expected. And, there was a lot of trub that got into the fermenter.
May use DME to brew some top-off beer to get up to the right volume.
Made a starter with 1 pack of dry yeast. Added that and a second pack of dry yeast when beer was 65F. After ~12 hours, good activity. After 36 hours, very rapid fermentation. Ambient temps in the 62F - 65F range. Tomorrow will move been to warmer place.
Color of the wort was beautiful deep amber. It tasted like malt candy. Very sweet and very malty.
Racked to secondary in mid-December.
Added dry hops on 2/25/17, will crash cool, keg and force carbonate in a week.
Hydrometer sample read the FG as 1.030, a bit over the predicted final gravity of 1.027 or so. Taste was a perhaps a bit too sweet. The recipe in Modern Homebrew Recipes had an FG of 1.018, significantly lower than my beer here. Maybe will taste a few samples of the carbed beer then if needed pitch a small starter of US-05 to dry it out a bit more, but would really prefer not to do that.
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| Brett Table Saison ferments |
Brett Table Saison
Same mash as above but with no sugar, partigyled with ~6.5 gallons of 180F water.
Hop schedule was 1oz Tettnanger, 4%, at 60 min, 1oz Tettnanger, 4% at 10 min.
Got 5.1 gallons into fermenter at 1.030 OG. So, around 18% mash efficiency.
Shook to aerate, then pitched left over Tart Cherry Brett left over from a previous beer. No starter.
Wort was light amber color. The taste was fairly bland. Not sweet, and not much malt character. We'll see....
After around 36 hours, active fermentation has begun, with thin white krausen forming on the top of the beer.
