[DC08] American Wheat IPA

All Grain Recipe

Submitted By: dgagnon (Shared)
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Brewer: Daniel Gagnon
Batch Size: 3.70 galStyle: American Wheat Beer ( 1D)
Boil Size: 4.29 galStyle Guide: BJCP 2015
Color: 3.9 SRMEquipment: Pasta Pot - All Grain
Bitterness: 58.2 IBUsBoil Time: 60 min
Est OG: 1.051 (12.7° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage - DG
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.17 gal Montreal Water 1
1.00 g Chalk (Mash 60 min) Misc 2
4 lbs 6.55 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 3
1 lbs 1.64 oz BEST Spelt Malt (BESTMALZ) (2.5 SRM) Grain 4
1 lbs 1.64 oz Wheat, Flaked (1.6 SRM) Grain 5
0.49 oz Nugget [13.1%] - First Wort Hops 6
8.82 oz Dextrose (Briess) (1.0 SRM) Sugar 7
0.25 oz Simcoe [13.6%] - Boil 60 min Hops 8
0.14 oz Amarillo [9.2%] - Boil 60 min Hops 9
0.50 Whirlfloc Tablet (Boil 15 min) Misc 10
0.14 oz Cascade [7.0%] - Boil 10 min Hops 11
0.49 oz Nugget [13.1%] - Steep 10 min Hops 12
1.0 pkgs American Wheat Ale (Wyeast Labs #1010) Yeast 13
0.99 oz Ekuanot (LupuLN2) [22.8%] - Dry Hop 21 days Hops 14

Notes

I used the hops I had on hand. Bottle in swingtop start at 02:00 PM. grain + strike water = 124F 00:02 = 123f 00:05 = 122f 00:15 = 122f 00:28 = 119f - Heating at medium intensity 00:30 = 120f - heating at medium/high 00:41 = 142f 00:43 = 144f 00:52 = 151f - turned off heat 1:00 = 6.18 pH @ 23.2c, added ~60 ml phosphorous 10% result was PH 5.12 ( target was 5.60 ) Added 1g of chalk and 1g of baking soda = 6.12 pH 1:14 = 153f - removed from heat Added 22.5ml hosphorous 10% result was PH 5.17 @ 27.17C ( target = PH 5.5m not sure why it keeps overrunning. not adjusting anymore) 1:18 = 152f 1:27 = 152f 1:37 = Iodine test showed incomplete conversion. Postponing mash out ( will use hotter sparge water to reach mash out temperature ) PH 5.46 @24.4C 1:51 = 155f 1:52 = Iodine test shows conversion still incomplete. Adding 1/2 tea spoon of amylase and waiting for 10 extra minutes 2:02 = water is still not hot enough for the sparge ( target 90c ), waiting. Adding 14g of Nugget hops for first wort in the bucket When the water reached 85c, started the lauter. iodine test shows a decrease in starches and taste is sweater. put the grain and the sparge water in the pot, temp was too high, 175f. agitate vigourously. ( calculation was done for grain + water, should have been just grain ). Pre-boil: hydometer: 1.036, Refractometer: 1.036 / 9.4 brix . Added 250g dextrose to raise to ~5%. now hydro says 1.044 and refract says 1.040 / 10.3 brix used the lid to keep a good boil while letting the pot evaporate. Post-Boil: refractomer 1.041 / 10.6 , hydrometer 1.050 @ 20c Put the pot on Ice-bath + simple copper chiller. activate the yeast. 7:45: 200f 8:00: 120f 8:10: 100f 8:25: 90f 8:35: 86f 8:45: 83f 9:02: 78f 9:25: 76f 9:30: 75f 9:35: 74f 9:45: 73f 9:55: 72f siphon into clean and aseptized pot, splashing to aerate. pitched at 10:00 ( package only had started to swell, confirmed the nutrient pack was broken ). No activity after 2 hour. went to bed. 11AM, started rising to the top. 12:15 foam covers the top now. by 2PM there was a krausen. 11PM: strong sulphur odor. was 26c ambient in the house. after 48 hours, odor was gone. Threw in the Ekuanot cryohop (1oz).

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