EnglishAndy
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP007
- Yeast Starter
- 1 litre
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.043
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 29
- Color
- 4
- Primary Fermentation (# of Days & Temp)
- 14 days @ 20C
This one came about because I had a lot of wheat that needed using up. I decided to combine that with some Citra and Amarillo to create a sessionable American wheat ale and the results have far exceeded my modest expectations.
This would make a great summer evening brew to accompany some outdoor cooking. Hops take centre stage here. The smooth bitterness of the magnum quickly gives way to intense tropical fruits and mild citrus notes that linger long after the sip has gone. The head is large, white, meringue-like and provides lacing down the glass as the brew is consumed.
Since this is a very pale ale you'll need to be mindful of your mash pH.
Ferment at 20C for 2 weeks then cold crash for a week. Carb at 20C for 2 weeks and condition for 2 weeks in the cold. For me this resulted in fully carbonated bottles with a slight smear of yeast stuck to the bottom. I carbonated to 2.5 vols which Beersmith thinks is right for the style.
Obligatory picture of the finished brew attached!
This would make a great summer evening brew to accompany some outdoor cooking. Hops take centre stage here. The smooth bitterness of the magnum quickly gives way to intense tropical fruits and mild citrus notes that linger long after the sip has gone. The head is large, white, meringue-like and provides lacing down the glass as the brew is consumed.
Code:
Amt Name %/IBU
2.82 kg Wheat Malt 71.0 %
0.64 kg Pilsner Malt (3.5 EBC) 16.0 %
0.40 kg Munich Malt (20.0 EBC) 10.0 %
0.12 kg Cara Gold (pale Caramalt) (14.0 EBC) 3.0 %
10.00 g Magnum [11.10 %] - Boil 60.0 min 14.8 IBUs
20.00 g Amarillo [9.00 %] - Boil 5.0 min 4.8 IBUs
20.00 g Citra [12.00 %] - Boil 5.0 min 5.8 IBUs
30.00 g Amarillo [9.00 %] - Boil 1.0 min 1.6 IBUs
30.00 g Citra [12.00 %] - Boil 1.0 min 1.9 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007)
Mash: 60 minutes @67C
Boil: 60 minutes
Est OG: 1.043
Est FG: 1.010
Water profile
Ca: 70, Mg: 12, Na: 9, SO4: 86, Cl: 92, HCO3: 25
Since this is a very pale ale you'll need to be mindful of your mash pH.
Ferment at 20C for 2 weeks then cold crash for a week. Carb at 20C for 2 weeks and condition for 2 weeks in the cold. For me this resulted in fully carbonated bottles with a slight smear of yeast stuck to the bottom. I carbonated to 2.5 vols which Beersmith thinks is right for the style.
Obligatory picture of the finished brew attached!
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