This past March, Charles and Rob brewed a 5 gallon batch of this beer to serve as a test. The recipe was modified from one found on the internet and it turned out so good, we decided to move it up to the big rig and brew 20 gallons. This new version has a few modifications from the March brew but should turn out equally as good if not better. Hopefully it will be as much of a hit with the AGU and friends as the test batch, as well as at the Pacific Palisades Sierra Club fundraiser coming up in June.
May 17, 2015
Photo gallery … http://uding.smugmug.com/Beer/AGU-Brew-Day-Am-Am-Wheat-20g/
The Players… in order of appearance
With special guest appearances by
- 5 pounds Rice Hulls (rinsed – what a pain in the ass, must be a better way)
- 20 pounds Pilsner 2-Row
- 18 pounds White Wheat
- 2 pounds Red Wheat
- 2 pounds Flaked Wheat
- 1.5 pounds Crystal 60
- 1 ounce Amarillo 10.9% – 60 minutes
- 1 ounce Magnum 13% – 60 minutes
- 1 ounce Amarillo 10.9% – 20 minutes
- 1 ounce Amarillo 10.9% – 10 minutes
- 4 ounces Dried Sweet Orange Peel – 5 minutes
- fresh zest from 3 medium size oranges – 5 minutes
- Wyeast #1010 – American Wheat Ale
- Started Tuesday, split Thursday, split Saturday morning, pitch Sunday 3:30 ish
- A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable. Flocculation: Low Attenuation: 74-78% Temperature Range: 58-74° F (14-23° C) Alcohol Tolerance: approximately 10% ABV
Water prep the night before. 35 gallons STL County tap. Half tablet crushed Campden per gallon (directions say 1 full tablet per gallon). Need to research this.
- Heat 15 gal. water – Strike Temp 129˚
- Mash In – Hold 122˚ for 30 minutes – Protein Rest – 10 am
- 15 min. rise to 152˚
- Hold 152˚ for 45 minutes – Saccharification
- Begin heating 20 gallons water for sparge
- 10 min. rise to 168˚
- Hold 168˚ for 10 minutes – Mash Out
Transfer 2 gallons heated sparge water to mash tun for foundation
Transfer Mash to mash tun -12:00 pm Begin vorlauf.
Wort cleared fast – 10 mins. (even without the shroud) Looks good! Begin runoff to big ass brew pot. Good wort flow. Love those rice hulls.
Begin sparge via 15 gallon pot when grain bed visible. Add already heated sparge water as level lowers. Flame on at approx. 12 gallons. (A bit too soon. Achieved boil before runoff was done.)
Followed hop schedule and orange additions per above. With 10 minutes left, added 2 tablets Irish Moss (only 2 as I want this beer to be a bit cloudy) and Robs Big Ass Chiller. Chilled with immersion chiller to approx. 120˚.
Transfered to fermenter via Therminator. Final temp mid to upper 70˚s. Had to slow wort flow as temp was too warm. With summer temperatures coming on, we may need to cool more with the immersion chiller before running through therminator.
Pitch yeast and seal fermenter.
Original Gravity – 1.056 — Predicted 1.053
Ended up with 20 gallons in Fermenter. We are having issues with leaf hops absorbing wort plus the height of the spigot with collar for bazooka screen is making it difficult to get all wort out of kettle. I thought I compensated by calculating recipe and water quantities for 22 gallons but we still ended short.
10:30 pm – no bubbles
Monday morning. Strong steady bubble.
Monday evening. Very noticeable fermentation odor when walking into house. Smells really good. Have never noticed this strong of a smell at this stage before. First time using this yeast. Temperature in beer lab is holding around 69˚.
Wednesday night, May 20 Fermentation seems to have hit the brakes. Temperature in beer lab seems perfect. What happened? Could this beer have completely fermented in 3 days? Beer Smith says rack to secondary after 4 days. While I think we have left beers in primary too long sometimes, 3 days just seems awfully fast.
Was planning on racking Friday but had too many beers at Schlafly Bottleworks Friday night so racked Saturday morning. Gravity – 1.013 with the estimated gravity of 1.012. Sample tasted good. As expected, this is a little different than the test batch. Is VERY cloudy. Looks like a wheat beer. After racking, yeast woke up for a little bit. Will leave in secondary until after the crawfish boil when there will be some kegs available.
June 3, 2015 – Transferred approx. 14.5 gallons to 3 kegs. Beer in carboy will be bottled in a day or two or three.
Final Gravity – 1.012 — Predicted 1.012 — ABV = 5.8%
Sample tasted very good. This is going to be fantastic. Color is spot on. Wanted this to be more cloudy than the test batch (which was very clear), and that is what we have. Can not wait to get a keg carbonated and cold.
Thinking about serving one keg at next weekends 9th Annual St. Louis Brewers Guild Heritage Festival. Hate to burn a full keg but the opportunity to serve our beer at the biggest beer fest in St. Louis is just so tempting.