Brew Day is (was) Here! 16 May 2015

Posted: May 17, 2015 in Craft Beer, Homebrewing, Yeast Experiment
Tags: , , , , , , ,

Thanks to traveling, work, and having only one arm, I finally got to brew today. I have to admit, I’m a little rusty on my processes. I haven’t brewed since before the holidays! This year, though, I’m ramping up the grain mill to eventually start entering a few competitions.

Today’s brew: American Wheat. I didn’t want anything special (that’s later in the year) – just a cool, crisp, clean sessionable something or another that also allows my tastebuds to live another day. The original, original recipe was supposed to be an Ode to Oberon (Bell’s Oberon). I saw it everywhere as I was traveling, but of course, it’s not in California. As the brew day came closer, I decided to keep it simple and go with a classic American Wheat.

Here’s what was supposed to happen:

American Wheat Recipe (Jamil Z. Recipe):
6 lbs. US 2 Row (50%)
6 lbs. White Wheat (50%)
1 oz. Williamette at 60 mins
.3 oz. Williamette at 0 mins
.3 oz. Centennial at 0 mins
White Labs WLP 320 – American Hefe
Single Infusion Mash at 150 F for 60 mins

According to BeerSmith (for my equipment profile):
OG: 1.066
FG: 1.017
ABV: 6.43%
17.6 IBUs

Here’s what really happened:

Brew Day 16 May 2015

Brew Day 16 May 2015

I stuck to the recipe intended, with the exception of the yeast used. I procrastinated and didn’t think that WLP320 would be as uncommon as it was. I made the last minute decision to use what was on hand – US-05. Dry yeast (when hydrated properly) is actually a lot better than people give it credit for!

And now for the downer of the day… My 60-minute mash then sparge turned into a 60-minute STUCK mash and another 60 minutes of “kind of sparge.” Turns out the mill made the grains a little too fine/pulverized, and the wheat decided to make my day twice as long. How was it solved you ask? With morning tasters of home-brewed IIPA, Pliny the Elder, and Monk’s Blood (21st Amendment Brewing). Yes it was 0900am, but we limited ourselves to tasters. I mean C’mon, we’re not lushes… Next time I will definitely use a 1/2 pound of rice hulls.

On a separate note, you can now find me as a contributor on SommBeer.com. Check out my posts along with a variety of others written by an awesome SommBeer.com team!

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Comments
  1. […] that I can have a few pints of in this triple digit heat, no water having, California summer. The last wheat brewed unfortunately fell to my friend, Acetaldehyde. It might’ve been high fermentation […]

    Like

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