It's been awhile since I last updated, took a much needed vacation to Mexico AKA land of the Mexican Light Lager. It's good to be back in a country who's climate support a wide variety of beer styles. Came home to find Maibock, American Wheat(American Heffer) and a IIPA ready for consumption. So it is definitely great to be home.
American Wheat has been one of my favorite styles as long as I can remember. Boulevard Wheat being the standard "Micro Brew" where I grew up, then moving out to Chicago where Gumball Head takes the style to new heights. I have a standard German Hef recipe that I am quite fond of. Last month I tried to convert it over to an American Wheat with some success. Aiming for the hoppiness and body of Three Floyd's Gumball Head, I was right where I needed to be for Bitterness and Aroma. Fell flat in the flavor additions. Body was nice and light but I felt it could use a slight lift in the sweetness. Two recipe's below have a slightly beefed up grain bill, the first recipe has a shifted hop bill, second has an all together new hop bill.
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American Heffer 2.0
VOL: 5.5 Gal
OG: 1.052
PG: 1.042
FG: 1.013
ABV: 5.2 %
IBU: 40
COLOR: 5.9 SRM
Mash at 154F 60 minutes. Boil 90 minutes.
German Wheat Malt 5lb 0oz 43.5 % 1.4
US 2-Row Malt 4lb 0oz 34.8 % 1.3
US Carapils Malt 1lb 0oz 8.7 % 0.2
US Rice Hulls 8.00 oz 4.3 % 0.0
US Caramel 40L Malt 8.00 oz 4.3 % 3.6
US Caramel 10L Malt 8.00 oz 4.3 % 0.9
US Magnum 14.4 % 0.25 oz 17.2 Loose Pellet Hops 90 Min From End
US Simcoe 12.7 % 0.50 oz 10.0 Loose Pellet Hops 20 Min From End
US Cascade 6.0 % 0.50 oz 4.7 Loose Pellet Hops 20 Min From End
US Simcoe 12.7 % 0.50 oz 5.4 Loose Pellet Hops 5 Min From End
US Cascade 6.0 % 0.50 oz 2.6 Loose Pellet Hops 5 Min From End
US Amarillo 5.0 % 1.00 oz 0.0 Loose Pellet Hops In Hop-Back
US Simcoe 12.7 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped
US Cascade 6.0 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped
US Amarillo 5.0 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped
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American Heffer 2.1
VOL: 5.5 Gal
OG: 1.052
PG: 1.042
FG: 1.013
ABV: 5.2 %
IBU: 74
COLOR: 5.9 SRM
Mash at 154F 60 minutes. Boil 90 minutes.
German Wheat Malt 5lb 0oz 43.5 % 1.4
US 2-Row Malt 4lb 0oz 34.8 % 1.3
US Carapils Malt 1lb 0oz 8.7 % 0.2
US Rice Hulls 8.00 oz 4.3 % 0.0
US Caramel 40L Malt 8.00 oz 4.3 % 3.6
US Caramel 10L Malt 8.00 oz 4.3 % 0.9
US Summit 18.0 % 0.33 oz 25.8 Bagged Pellet Hops FWH
US Cascade 4.5 % 0.33 oz 6.5 Bagged Pellet Hops FWH
US Summit 18.0 % 0.25 oz 21.5 Loose Pellet Hops 90 Min From End
US Summit 18.0 % 0.34 oz 9.6 Loose Pellet Hops 20 Min From End
US Cascade 6.0 % 0.34 oz 3.2 Loose Pellet Hops 20 Min From End
US Summit 18.0 % 0.34 oz 5.2 Loose Pellet Hops 5 Min From End
US Cascade 6.0 % 0.34 oz 1.7 Loose Pellet Hops 5 Min From End
US Amarillo 5.0 % 1.00 oz 0.0 Bagged Pellet Hops In Hop-Back
US Summit 18.0 % 1.00 oz 0.0 Bagged Pellet Hops Dry-Hopped
US Cascade 4.5 % 1.00 oz 0.0 Bagged Pellet Hops Dry-Hopped
US Amarillo 5.0 % 1.00 oz 0.0 Bagged Pellet Hops Dry-Hopped
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22 hours ago
3 comments:
what yeast did you throw in to chow down? also - judging from your last couple of recipes - what made you a dried-yeast fan? I've only pitched liquid and I am curious what won you over...
First off I am lazy. If I can remove a step without cutting a corner then I am all for it. I think US-05 delivers a clean yeast profile without the need for a starter. In the case of the Imperial Stout, US-04 gives me the English profile with the major attenuation you get out of a dry yeast. I would have to do a MASSIVE starter with a liquid yeast to get it to FG.
On the flip side, I still use liquid yeast when making Belgians, lagers... anything where I want that specific yeast profile.
also, in the case of the Imperial Stout. I aerated it for close to 20 minutes before pitching. As with all yeast the anaerobic phase is critical.
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