Brew #25 - Wheat Ale / Apfelweizen


11/21/98      Wheat Ale / Apfelweizen
 
   Category         :  American Wheat           
   Method           :  Full Mash
   Starting Gravity :  1.051
   Ending Gravity   :  1.013
   Alcohol content  :  4.9%
   Recipe Makes     : 13.0 gallons
   Total Grain      : 27.00 lbs.
   Color (srm)      :  3.7
   Efficiency       :  65%
   Hop IBUs         : 17.6

Malts/Sugars:
  1.00	lb.	Cara-Pils Dextrine       
 11.00	lb.	American Two-row         
 15.00	lb.	Belgian Wheat            

Hops:
 1.25	oz.	Centenniel     	 8.2%	60 min

Boil temperature of water: 212F
Grain Starting Temperature: 70F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water:  6.75 gallons of water at 133F
First Mash Temperature: 122F
Second Mash Temperature: 152F
Boiling Water to add:  4.09 gallons 

Notes:
For American Wheat (like Weizens), Ray Daniels suggests:

- Use one-half to two-thirds wheat malt, with balance being two-row
  barley malt. (This recipe uses 56% malted wheat).
- Regular weizen mash at approx. 152F to produce an OG of 1.052
- Hop to acheive a low level of bitterness, usually about 
  15 to 17 IBUs. (For this recipe, I'll use Centenniel @ 8.2 AA).
- To make an American wheat beer, ferment  with a regular ale yeast
  instead of a German strain.  (I'll use Wyeast 1056 American Ale,
  for the profile "dry/soft/smooth & clean", knowing that I want
  to add apples to half the batch.  I think the apple flavor will
  come out better with this clean yeast. Next time though,
  especially with the Belgian Wheat malt, I might try Wyeast 3942
  Belgian Wheat yeast - which claims to have an "apple/plum" flavor.)
- Ferment at a temerature between 62F and  67F. (60F to 72F is
  recommended for the 1056).

AHA Homebrew 1998 Style Guidelines:

Category 6 - "American-Style Ale" -

c) American-Style Wheat 
     This beer can be made using either an ale or lager yeast. Brewed with 30
     to 50 percent wheat, hop rates may be higher, and carbonation is lower
     than German-style wheat beers. Fruity-estery aroma and flavor are typical
     but at low levels; however, phenolic, clovelike characteristics should not
     be perceived. Color is usually golden to light amber, and the body should
     be light to medium in character. Diacetyl should be at very low levels. 

     Original Gravity (°Plato): 1.030-50 (7.5-12.5) 
     Final Gravity (°Plato):    1.004-18 (1-5)
     % Alc./Wt. (Alc./V.):      2.8-3.6 (3.6-4.6)
     IBUs:                      12-17
     SRM (EBC):                 2-8 (4-16)

MASH:

- No special water treatment, other than the normal filtration.
- Mash @122F for 30 minutes; then infuse to 155F for 2 hours.

BOIL:

- Add bittering hops @ 60 minutes.  No flavor or aroma hops.
- Add Irish Moss @15 minutes.
- Immersion chiller @15 minutes.

STYLE COMPARISON:

@ Efficiency %:         65%                70%        75%
                 Min    Yours    Max      Yours      Yours 
   OG           1.030   1.051   1.050     1.054      1.058
   Alc %        3.5     4.9     4.5       5.2        5.6
   IBUs         5      17.6    17        17.4       17.0
   Color (srm)  2.0     3.7    80         3.7        3.7
   
After chilling, this batch will be split into two equal portions.
One will be left "as is" - to become a plain, Wheat Ale.

The other will become an Apple Wheat Beer (Apfelweizen) - to be racked
onto 12 lbs. of cleaned thin-sliced fresh Granny Smith apples in the
secondary.  It will stay on the apples for no less than 2 weeks
before kegging/bottling.

AHA Homebrew 1998 Style Guidelines:

Category 21 - "Fruit and Vegetable Beer"

a) Fruit and Vegetable Beer 
     Any beer using fruits or vegetables as an adjunct in either primary or
     secondary fermentation, providing obvious, yet harmonious, fruit and
     vegetable qualities. Fruit and vegetable qualities should not be
     overpowered by hop character. If a fruit or vegetable (such as juniper
     berry or chili pepper) has an herbal or spice quality, it is more
     appropriate to enter it in the Herb and Spice Beer category. 

     Original Gravity (°Plato):  1.030-110 (7.5-27.5)
     Final Gravity (~Plato):     1.006-30 (2-8)
     % Alc./Wt. (Alc./V.):       2.0-9.5 (2.5-12.1)
     IBUs:                       5-70
     SRM (EBC):                  5-50 (10-99)
Daril Brothers Homebrewery
