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Daril Brothers Homebrewery

Brew #53 - Daril's Honey Wheat


7/7/2001      Daril's Honey Wheat

   Category         :  American Wheat           
   Method           :  Full Mash
   Starting Gravity :  1.061
   Ending Gravity   :  1.015
   Alcohol content  :  5.9%
   Recipe Makes     : 14.0 gallons
   Total Grain      : 30.50 lbs.
   Color (srm)      :  5.7
   Efficiency       :  75%
   Hop IBUs         : 14.3

Malts/Sugars:
  1.00	lb.	Belgian Aromatic         
  2.00	lb.	Cara-Pils Dextrine       
 16.00	lb.	Belgian Wheat            
  8.00	lb.	British Two-Row          
  2.50	lb.	Clover Honey                    
  1.00	lb.	Rice Hulls               

Hops:
 2.00	oz.	L-Hallertauer  	 4.7%	60 min

Boil temperature of water: 212F
Grain Starting Temperature: 70F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water:  7.63 gallons of water at 133F
First Mash Temperature: 122F
Second Mash Temperature: 152F
Boiling Water to add:  4.61 gallons 

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

- Use one-half to two-thirds wheat malt, wwith balance being two-row
  barley malt. (This recipe uses 52% malted wheat). Add rice hulls
  as a lautering aid.
- Regular weizen mash at approx. 152F to pproduce an OG of 1.052
  (This recipe will be intentionally higher than this style suggests).
- Hop to achieve a low level of bitternesss, usually about 
  15 to 17 IBUs. (For this recipe, I'll use whole-leaf Hallertauer
  @ 4.7 AA at 60 minutes).
- To make an American wheat beer, ferment  with a regular ale yeast
  instead of a German strain.  (I'll use Edme Ale Yeast, an old 
  standby which ferments fast and produces a clean soft, almost 
  bready flavor. Medium flocculation, attenuation 75-77%.) 
- Clover Honey will be added at the very eend of the boil.  This
  will add a few more gravity points, but should provide a nice
  flavor addition.

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 tthe normal filtration.
- Mash @122F for 30 minutes; then infuse tto 152-155F for 1.5 hours.

BOIL:

- Add bittering hops @ 60 minutes.  No flaavor or aroma hops.
- Add Irish Moss @ 15 minutes.
- Immersion chiller @ 15 minutes.
- Add honey @ 5 minutes.

STYLE COMPARISON:

Extraction Efficiency @:
                         65%     70%     75%
                 Min    Yours   Yours   Yours   Max
   OG           1.030   1.053   1.057   1.061   1.050
   Alc %        4.6     5.1     5.5     5.9     4.6
   IBUs        12.0    14.9    14.6    14.3    17.0
   Color (srm)  2.0     5.7     5.7     5.7     8.0

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Daril-Bill - 7/7/2001 - (darilbrothers@yahoo.com)

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