Pilchuck Wheat
All Grain Recipe
Submitted By: gimmeales (Shared)
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Batch Size: 5.50 gal | Style: American Wheat Beer ( 1D) |
Boil Size: 6.53 gal | Style Guide: BJCP 2015 |
Color: 4.9 SRM | Equipment: Ryan's Gear - All Grain |
Bitterness: 44.7 IBUs | Boil Time: 60 min |
Est OG: 1.049 (12.1° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Two Stage |
ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
2.00 tsp |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
2.00 tsp |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
1 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
3 |
4 lbs 13.43 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
4 |
2 lbs 6.71 oz |
Wheat, Torrified (1.7 SRM) |
Grain |
5 |
2 lbs 6.71 oz |
White Wheat Malt (2.4 SRM) |
Grain |
6 |
10.56 oz |
Caravienne Malt (22.0 SRM) |
Grain |
7 |
0.90 oz |
Northern Brewer [8.5%] - Boil 60 min |
Hops |
8 |
0.90 oz |
Chinook [13.0%] - Steep 20 min |
Hops |
9 |
0.90 oz |
Northern Brewer [8.5%] - Steep 20 min |
Hops |
10 |
1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
11 |
1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
12 |
1.10 |
Clarity Ferm (White Labs) (Primary 7 days) |
Misc |
13 |
Notes
Revisting ye olde recipe from Mt Pilchuck days, but going to executed well: ‘looking to be very drinkable (clean yeast, low IBU), familiar, yet unique with a kiss of Crystal Malt and unique flavor\aroma hop additions. Original research investigated GumballHead, 80-Acre Hoppy Wheat, and some other popular Wheat Ales for ideas on recipe formulation.
Brewday 8/18:
1st runnings: 3.75 @ 1.050
2nd runnings: 2.75 @ 1.020
Need to figure out this low extraction efficiency (crush?, mash ph?). Inconsisetnt longer boil didn’t concentrate the wort as expected, but ended up not as bad as expected: 4.85G @ 1.052OG. Ah well, will let ‘er rip. Need a fence in front of the mashtun outlet as the grain bag sucks up against it, blocking flow. Fair amount of cold break, but not insane considering wheat %. Waaaaay too much trub got in because of the loss of siphon requiring dumping the rest.
Active fermentation in ~18 hrs, with ice-packs + water bath, kept fermentation @ 67F.
8/22: Gravity sample 7.0 brix - 1.012. Super bready and yeast with little hint of resinous hop poking through. Suprisingly bitter, but massive amounts of trub and hop matter probably contributing to this. Will see how a cleaner sample after more conditioning is.
8/26: Graviy sample 5.0 brix - 1.001(!). Opaque orange-tinged gold. Super floral and piney nose, with hints of oregano. Flavor follows with rich wheat flavor that somehow remains light on the palate, some orange pith and quite dry finish. Amazing attenuation - will take another hydrometer sample at kegging. Delicious and fun beer already, very interested to see how clarity changes and what a carbed sample is like (Labor Day weekend, baby!)
9/1: Kegged (1.009 FG from hydrometer). Found fruit fly in fermenter racking into the keg :( Aroma is still wheaty, piney, and floral with fleeting hits of lemon pith and some malt sweetness. Flavor follows, but with additional layers of forest floor, damp earth, spice and bread dough. Finish is drier and more bitter than expected with bitterness being a bit prickly and harsh. Will see if that intentifies being cold and carbed. Not sure yet wether it’s the bittering character of N. Brewer, or if it’s just over-hopped? While a fun, interesting flavor profile, it’s not as eminently drinkable as expected. Maybe a touch more caramel malt is needed?This Recipe Has Not Been Rated