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Brewing date: 20 May, 2013

This is an American Wheat style with all-late hopping.

Recipe:

63% Wheat malt; 25% Two-row malt; 9% Flaked rye; 3% Flaked barley

Mash style: Hochkurz Double Decoction

Mash in @ 80 deg. for 20 m. Infuse to 113 deg. for 10 m. Infuse to 145 deg.. Pull thick mash & slow step to 152 over 20m, then on to 10m boil. Remix to 152 until full saccharification. Pull thin mash & boil for 10 m. Remix to 168 deg.

Hops:

Cascade: 0.25 oz. Boil-over; Cascade: 1 oz. 20 m; Cascade: 0.5 oz. 5 m; Cascade: 0.25 oz. 0 m.

Yeast: WLP 320 American Hefeweizen (2 pint starter)

O.G. 1.05

Fermentation:

Chilled to 65 deg. in primary. The beer dropped bright and was racked to secondary on 1 June: SpG. 1.019. Added the zest of two lemons in the secondary.

Bottled on Sunday, 16 June. Primed with a heaping 2/3 cup corn sugar.

Final Tally:

F.G. of 1.014; 58 bottles.Alcohol 4.2 % Vol.

 

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