Leapin’ Lizard

American Wheat Beer from Crescent City Mike

This beer is perfect for hot weather. It has a nice, crisp “snap” at the end.
OG – 1.051   FG – 1.005    SRM –3   IBU – 22    ABV – 6%
80% brewhouse efficiency

  • 2 Row malt  4# 7.5 oz.  (52.5%)
  • Pale malted wheat  3#  6.5 oz.  (40%)
  • Raw wheat  10 oz.  (7.5%)
  • Add 8 oz. rice hulls if you are subject to a stuck sparge.

Filter all water to remove chloramines and add:
CaCl2 – 7.7 grains in mash; 14.1 grains in sparge  (0.5 gm. / 0.9 gm.)
Kosher Salt – 4.6 grains in mash; 8.4 grains in sparge (0.3 gm. / 0.55 gm.)
Lactic acid 88% – 1.8 ml in mash; 2.9 ml in sparge

My final water chemistry is:
Calcium – 50     Magnesium – 12   Sodium – 33 Chloride – 66     Sulfate – 54
Alkalinity as CaCO3 – 96

2.75 gal. mash water @ 131– add grist to settle at 122o for 25 min.
Raise to 142o – rest for 25 min.
Raise to 154o – rest for 60 min.
Raise to 170o – rest for 10 min.

Sparge SLOWLY with 5.5 gal. @172o  (I take about 90 min. – treat sparge water to 5.8 pH) 
Boil for 90 min.
0.8 oz. Sterling leaf @ 6 % aa FWH (any noble type hop works fine)
0.5 oz. Sterling leaf @ 6 % aa last 10 min.
Large pinch of Irish Moss last 10 min. of boil.

Chill to 70o and deliver 5.25 gal. to primary.
Oxygenate with 1 liter O2 and pitch US-05 yeast – ferment  @ 70o
Bottle or keg to 2.5 vol.

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