Pilchuck Wheat

All Grain Recipe

Submitted By: gimmeales (Shared)
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Batch Size: 5.50 galStyle: American Wheat Beer ( 1D)
Boil Size: 6.53 galStyle Guide: BJCP 2015
Color: 4.9 SRMEquipment: Ryan's Gear - All Grain
Bitterness: 44.7 IBUsBoil 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?

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