Brew #65 - Daril-Weizen


9/27/2003      Daril-Weizen
   Category         :  American Wheat - BJCP    
   Method           :  Full Mash
   Starting Gravity :  1.053
   Ending Gravity   :  1.013
   Alcohol content  :  5.1%
   Recipe Makes     : 13.0 gallons
   Total Grain      : 26.75 lbs.
   Color (srm)      :  3.8
   Efficiency       :  70%
   Hop IBUs         : 16.2

Malts/Sugars:
 14.00	lb.	Belgian Wheat            
 10.00	lb.	German Pilsner           
  0.75	lb.	Brown Sugar (Lt)         
  1.00	lb.	Victory                  
  1.00	lb.	Rice Hulls               

Hops:
 2.00	oz.	Spalt          	 4.7%	60 min

Boil temperature of water: 212F
Grain Starting Temperature: 70F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water:  6.69 gallons of water at 133F
First Mash Temperature: 122F
Second Mash Temperature: 152F
Boiling Water to add:  4.06 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 56% malted wheat).
- Regular weizen mash at approx. 152F to pproduce an OG of 1.055
  (This is the BJCP version of the American Wheat recipe, which is
   a bit higher than the traditional 1.052).
- Hop to acheive a low level of bitternesss, usually about 
  15 to 17 IBUs. 
- To make an American wheat beer, ferment  with a regular ale yeast
  instead of a German strain.

AHA Homebrew 1998 Style Guidlines:

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)
     
     BJCP Version --
     
     Original Gravity:          1.035-55
     Final Gravigy:             1.004-18
     $ Alc./Wt.                 4.0-6.0
     IBUs:                      10-30
     SRM:                       2-8

MASH:

- No special water treatment, other than tthe normal filtration.
- Add the rice hulls to the mash
- Mash @122F for 30 minutes; then infuse tto 155F for 1 hour.

BOIL:

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


YEAST CHOICES (in order of preference):

1010 American Wheat yeast
A dry fermenting, true top cropping yeast which produces a dry, 
slightly tart, crisp beer, in American hefeweisen style. 
Flocculation low, apparent attenuation 74-78%. (58-74º F)

1056 American Ale yeast **
Used commercially for several classic American ales. This strain 
ferments dry, finishes soft, smooth and clean, and is very well 
balanced. Flocculation low to medium; apparent attenuation 73-77%. 
(60-72º F)

3942 Belgian Wheat yeast
Estery low phenol producing yeast from small Belgian brewery. 
Apple and plum like nose with dry finish. Flocculation medium; 
apparent attenuation 72-76%. (64-74º F)

3333 German Wheat yeast
Subtle flavor profile for wheat yeast with sharp tart crispness, 
fruity, sherry-like palate. Flocculation high; apparent attenuation
70-76%. (63-75º F)

** Chose to use 1056 for THIS recipe simply because it was available
    at the brew supply store - and FRESH.  1010 would need to have 
    been ordered earlier.  I'll try this next time.

From: http://www.wyeastlab.com/beprlist.htm 

STYLE COMPARISON at 65%, 70% and 75% extraction efficiency: 

               |--------|--------|--------|--------|--------|
               |  MIN   |  YOURS |  YOURS |  YOURS |  MAX   |
               |        |   65%  |   70%  |   75%  |        |
|--------------|--------|--------|--------|--------|--------|                            
| OG           |  1.035 |  1.049 |  1.053 |  1.057 |  1.055 |
|--------------|--------|--------|--------|--------|--------|
| Alc %        |  4.0   |  4.7   |  5.1   |  5.5   |  6.0   |
|--------------|--------|--------|--------|--------|--------|
| IBUs         | 10.0   | 16.2   | 16.2   | 16.0   | 30.0   |
|--------------|--------|--------|--------|--------|--------|
| Color (srm)  |  2.0   |  3.8   |  3.8   |  3.8   |  8.0   |
|--------------|--------|--------|--------|--------|--------|

See this page for a detailed description of Grain Characteristics:

http://ourworld.compuserve.com/homepages/wrucksterpage/Grains.htm

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Daril-Bill - 9/27/2003 - (daril@darilbrothers.com)