Brewed - February 19, 2011
Style - Light Hybrid Beer / American (Hoppy) Wheat
Ingredients:
- 10.0 lbs. Rahr Red Wheat
- 6.0 lbs. Weyerman Pilsner
- 4.0 lbs. Weyermann Vienna
- 1.0 oz. Cascade (60)
- 1.5 oz. Amarillo (5)
- 2.0 oz. Amarillo (1)
- 4.0 oz. Amarillo (dry hop)
- Wyeast #3068 Bavarian Wheat (2 packs / 1500 ml starter)
OG – 1.062
Primary – 14 days
Secondary - 9 days (dry hopped)
Kegged - March 14, 2011
FG - 1.012
Attenuation - 80.7%
ABV - 6.5%
Notes:
- Mash at ~ 154° for 60 minutes
- Sparge at ~ 178°
- Estimated OG was 1.065 and I measured at 1.062
- For increased cloves, I started fermentation a little low (~ 64°) for the first 3 days before rising up 70°
- Brew Day mistake - my recipe called for 2.0 oz. of Cascade at 60 mins, but I only put in 1.0 oz; therefore IBU's dropped from 41 to 27.4
- The inspiration for this beer was New Glarus Crack'd Wheat - "This is Dan’s bold creation. You hold the international marriage of a sophisticated Bavarian Hefeweiss and an assertive American Pale Ale. Amarillo dry hopping drives Wisconsin Red Wheat. Traditional open top fermentation cultivates our proprietary Bavarian Weiss yeast in our own Wheat Beer Cellars. Absolutely 100% natural bottle conditioned. This is a living beer. Expect to pour a thick creamy head into your glass. Savor the fierce onslaught of clove, cinnamon, and citrus nose. Our very popular Imperial Weizen ratchets down for the session. Drink to adventure and friends in Wisconsin. We are the state of beer."
No comments:
Post a Comment