Friday, June 11, 2010

Batch No. 24 - American Wheat w/ Fruit

American Wheat Ale

Inspired by a recent issue of Zymurgy, the plan here is to brew an american wheat, split in half and treat each 2.5 gallons with a different fruits in the secondary. Current idea is to treat one half with a mixture of passionfruit and mangos, with the second half getting a mixture of berries (raspberries, blackberries, blueberries).

Brewed - June 6, 2010
Style - American Wheat
Source - Zymurgy / NHB

June 15, 2010 - Fruit Treatments

Ingredients:
  • 6.0 lbs. Wheat LME
  • 1.0 lbs. Bavarian Wheat DME
  • 1.0 lbs. German Munich Malt (partial mash)
  • 0.7 lbs. Flaked Wheat (partial mash)
  • 0.5 oz. Mt. Hood (60)
  • 0.5 oz. Mt. Hood (30)
  • 1.0 tsp. Irish Moss (15)
  • 0.5 oz. Cascade (10)
  • 0.5 oz. Cascade (KO)
  • Wyeast #1056 American Ale (2 packs)

OG – 1.056
Primary - 8 days
Secondary - TBD

Bottled - TBD

FG - TBD
Attenuation - TBD
ABV - TBD

Notes:

  • Partial Mash 2 gals @ 150 for 60 mins; sparge 2 quarts 170 water
  • 750 ml starter
  • used two packs of old 1056 yeast (maybe in my fridge for ~ 11 months?)
  • net 2 gallons from sparge
  • will split this batch in half and treat each with different fruits
  • I was concerned about the yeast and slow start, but this was down to 1.011 at transfer
  • Fruit blends added 6/15/10

Starter made in a growler now since I smashed my big beaker


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