Category Archives: American Wheat 3V 1

American Wheat 3V 1

Talking with a brewer buddy of mine, Whit, about doing a collaboration beer for GABF ProAm so I wanted to try something new and interesting.  I have wanted to try the new fangled german hops out and Mandarina Bavaria really stood out to me.  Why not make a German / American hybrid beer.  An American Wheat with a blend of new school American and German hops.  I just read the BJCP style guidelines for American Wheat and looked at a few books and put this recipe together based on what I thought might work.

Recipe Info

Recipe: american wheat 3v 1
Style: American Wheat Beer 1D BJCP 2015
Date: 02-19-2017

Recipe

Guideline Min

Guideline Max

OG

1.050

1.040

1.055

FG

1.010

1.008

1.013

Color

5.0

3.0

6.0

ABV

5.3

4.0

5.5

IBU

27.0

15.0

30.0

Brewery Info

Efficiency: 73 %
Attenuation: 80 %

Mash Info

Weight: 12.25 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.83 G
Volume: 6.81 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 4.73 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

5.500 Lb

45.0 %

2-row American Malt (Rahr)

81.3

1.8

5.250 Lb

43.0 %

Wheat Malt, Pale (Weyermann)

82.2

2.0

1.000 Lb

8.0 %

Munich (BestMälz)

76.1

7.6

0.500 Lb

4.0 %

Caramel Malt – 20L (Briess)

73.0

20.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.2 Oz

Magnum

12.0

60 mins

Boil

8.0

1.5 Oz

Mandarina Bavaria

8.5

20 mins

Aroma

12.0

0.5 Oz

El Dorado

15.0

20 mins

Aroma

7.0

1.5 Oz

Mandarina Bavaria

8.5

4.0 days

Dry Hop

0.0

0.5 Oz

El Dorado

15.0

4.0 days

Dry Hop

0.0

Yeast

Amount

Name

1.000 unit

California Ale V White Labs WLP051

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.52

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

78

3

21

98

75

46

Sparge

7

3

21

11

24

46

Final

72

4

30

92

78

65

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 5.828 G
Percent RO / Distlled: 0 %
Water Used: 5.828 G

Mash Water Adjustments

Gypsum: 2.0 g
Calcium Chloride: 4.0 g
Lactic Acid: 5.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 3.523 G
Percent RO / Distlled: 0 %
Water Used: 3.523 G

Sparge Water Adjustments

Notes

150f 60 min
168f 10 min
Ferment 68f for 2 weeks

3/1/17 0.37L 37g DME starter for WLP051 cal ale V
3/3/17 normal 3v brewday.  pH a bit low but meter seemed iffy.  gravity a hair low but fine.  wort tastes really good.
3/4/17 nice 1″ kreusen and strong steady bubbling
3/5/17 slow steady bubbling
3/6/17 ~2 sec.  kreusen dropped.  dry hop #1 added (half of dry hops)
3/7/17 ~4 sec
3/8/17 ~4 sec.  swirled hops gently
3/10/17 2nd dry hop added
3/11/17  oops.  forgot to turn cooling back on so it got up to 74F.  not terrible but an oops.
3/12/17 ~6 sec stirred in hops again
3/13/17 ~12 sec
3/14/17 ~9 sec
3/15/17 no bubbling
3/17/17 racked to keg.  into lagering fridge.  FG 1.010.  pH 4.05
clean.  nice hop flavor and aroma.  green but promising.  very hazy.

General Comments.  I thought this beer turned out well but not great.  i really don’t like the cal ale V yeast (anchor liberty ale yeast).  the flavor profile was ok but it took a long time to ferment out compared to something like WLP001 and it was really non-flocculent/ dusty.  The Mandarina Bavaria hops had a really nice, fresh tangerine / orange aroma and flavor but it seemed a bit one dimensional to me so it really would be better to use as an accent hop when blended with other hops but not the main hop.  i think it blended half and half with columbus or centennial would be really good.  or maybe blended with simcoe.  it does remind me of amarillo but a more pure orange than that.  This beer also scored OK (30 in one comp and 29 in another) in competition but didn’t place.