Brew Date: 12-04-2017
Malts:
1.0 lb. Bavarian Wheat DME
0.5 lb. Sparkling Amber DME
2.0 oz. 2-Row Malt
2.0 oz. Flaked Wheat
2.0 oz. Flaked Oats
1.0 oz. Aromatic
1.0 oz. Rice Hulls
PPG
43 / 43
43 / 21.5
38 / 3.6
36 / 3.4
32 / 3.0
36 / 1.7
0 / 0
DP
0
0
140
0
0
0
0
Deg L
3
10
2
2
1
19
0
Bill%
56.9
28.4
4.2
4.2
4.2
2.1
0
Adjuncts: 3.0g Bitter Orange Peel (5 min), 1/2 tsp Crushed Coriander (5 min)
Calc OG: 1.076 BE: 75% DP: 40 SRM: 7 IBUs: 40 TGW: 2.9 lbs.
Yeast: Safbrew WB-06
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains for 60 min, then remove. Bring to boil, then turn off heat, add Bavarian Wheat DME, and bring back to boil, stirring frequently. Add 4g Citra, boil for 50 min. Add 3g Citra and flocculant, boil for 5 min. Add 4g Tettnang, 3g Bitter Orange Peel, 1/2 tsp Coriander, boil 5 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.076
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks.
Bottling:
After 2 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.010 ABV = (1.076 - 1.010) x 131.25 = 8.6%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Delicious wheat brew, nicely spiced. Do again AG.