Batch 60: Wheat

10 gallon batch of lightly hopped American Wheat, five gallons of which are intended to be racked onto Cranberry Relish, after a recipe in the October 2005 BYO magazine. The other 5 gallons were there to make using the 15-gallon boil kettle worthwhile (the 10-gallon kettle good for 5 gallon batches was already in use), and will most likely be doctored into a wit.

Recipe

Grain Bill

6# Durst wheat malt
2# Flaked wheat
1# Flaked oats
9# Durst Pilsner

Hops

2 oz Cascades (5.4% AA) @ 45 minutes

Yeast

Split ferment: Safale US-56, Safbrew T-58

Mash

Single Infusion, 60 minutes at 152F.

Vitals

OG: 11.4B (1.044)
FG:
Calculated IBUs:
Carbonation:

Timeline

Brew day: October 9, 2005

12:05 pm: Mash-in @152F (5 gallons 170F water)
1:05 pm: Mash transferred to lauter tun, plus 1 gallon foundation water. Added 2.75 gallons sparge water, filling tun.
1:18 pm: Stir.
1:20 pm: First runoff.
1:27 pm: First runoff stuck just a bit short of completely drained. Topped up mash tun with 6 gallons sparge water.
1:40 pm: First runnings boiling, stir mash, start second runnings.
1:46 pm: stuck, recirc again.
1:50 pm: All on to boil, only a bit low (1-3 qts).
2:04 pm: Boiling over.
2:10 pm: Add hops.
2:55 pm: Get impatient. Flame out and therminate.
3:15-ish: Pitched yeasts.
4:15 pm: Clean-up done.

Fermenting visibly the next afternoon, about 65-68F.

10/15: Both batches -- Refractometer 5.6-5.8 (S.G. about 1.010).

10/18: Kegged T-58 batch with 1 ounce Saaz and transferred US-56 batch onto cranberry relish (2# cranberries, 1 navel orange, 2 cortland apples).

11/08: Kegged cranberry relish batch, put on about 20 psi CO2 to force carbonate by Saturday.

Tasting notes

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