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 @ 131o – 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.
Crescent City Brew Talk 