American Wheat or Rye Beer
BJCP 2008 – 06D
Batch #:
2010-05
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
January 24, 2010
Tap Date:
March 11, 2010
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent
67.3% Real
67.3% Real
Color:
6.9SRM
IBU:
32.5
BU/GU:
0.54
ABV:
6.3%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 14.00 pounds | American Pale Malt (2-Row) | 60.5% |
| 5.00 pounds | American Rye Malt | 21.6% |
| 3.00 pounds | American Vienna Malt | 13% |
| 0.63 pounds | American Victory Malt | 2.7% |
| 0.50 pounds | Rice Hulls | 2.2% |
| 23.13 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.75 ounces | Magnum | 60 minutes | Boil | Pellets | 14.0% | |
| 1.00 ounces | Willamette | 30 minutes | Boil | Pellets | 4.5% | |
| 0.50 ounces | Golding | 20 minutes | Boil | Leaf | 4.5% | |
| 0.50 ounces | Golding | 10 minutes | Boil | Leaf | 4.5% | |
| 2.00 ounces | Willamette | 3 minutes | Boil | Pellets | 4.5% | |
| 2.00 ounces | Golding | 0 minutes | Dry Hop | Pellets | 4.5% | |
| 6.75 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| California Ale | White Labs | WLP001 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 60 minutes | 154° F |
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
14 days @ 65° F
General Info
- Use a clean bittering hop.
- Use a clean fermenting yeast.
- Hop flavor best when the beer is relatively young.
- To avoid stuck sparge, use .5 pounds of rice hulls.
Procedure
- Mash at 152° for 60 minutes.
