Honey Wheat

All Grain Recipe

Submitted By: panamapaul (Shared)
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Brewer: PanamaPaul
Batch Size: 6.00 galStyle: American Wheat or Rye Beer (6D)
Boil Size: 8.43 galStyle Guide: BJCP 2008
Color: 3.9 SRMEquipment: UberSSRig
Bitterness: 23.3 IBUsBoil Time: 60 min
Est OG: 1.047 (11.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Single Stage
ABV: 5.2%Taste Rating: 35.0

Ingredients
Amount Name Type #
9.50 gal spring water Water 1
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
4 lbs Wheat Malt, Ger (2.0 SRM) Grain 3
9.96 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 4
1.00 lbs Rice Hulls (unfermentable) (Mash 60 min) Misc 5
1.59 oz Centennial [6.5%] - First Wort Hops 6
2.00 Whirlfloc Tablet (Boil 15 min) Misc 7
1.00 oz Sabro [3.4%] - Boil 5 min Hops 8
12.00 oz Honey [Primary] (1.0 SRM) Sugar 9
2.0 pkgs Nottingham (Danstar #-) Yeast 10

Taste Notes

Best version of this yet! Split batch into 2 fermenters. One was temp controlled, the other was room temp only. Temp controlled: Cleared nicely! Almost lager like in look.. Golden yellow with neutral nose, nice head & carbonation. Wheat tang with nice citrus & honey notes and a dry finish. Very light in the mouth. Slight alcohol warming, but not harsh at all. Bittering on this was very mellow and enjoyable. Uncontrolled Temp: A more cloudy beer, but still a nice golden straw color. Aromoa is more pronounced wheat character with a dryness to it. Fruity esters bring out a bit more of the citrus in the hops. More orange citrus, and a bit more bitterness & warming. I think I prefer the temp controlled a bit more, but I do enjoy the fruity aspects of this one.

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