american wheat ii beer all grain

21/5/2014 American Wheat II

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7. Jan/Feb 2005

American Wheat IIAuthor: BYO StaffIssue: Jan/Feb 2005

"American Wheat beers have grown from the basis of the German Hefeweizen. While they can be crystal clear, most retain the cloudy

appearance of their forefathers. Typically the American hefeweizen is a light to medium body beer that is made of over 50% wheat. The

wheat flavor and fluffyness should dominate the malt side of the brew."

Mike Pensinger

HomeBrewUSA

Norfolk, Virginia

American Wheat II

5 gallons/19 L, all-grain; OG = 1.051; FG = 1.012; IBU = 21; ABV = 5.1%

Ingredients:

5.8 lbs. (2.6 kg) wheat malt4.6 lbs. (2.1 kg) 2 row malt8 oz. (224 grams) rice hulls1 oz. (28 grams) Cascade hopsWhite Labs WLP320 (American Hefeweizen) yeast

Step by step:



Tweet 0

0

Heat 3.25 gallons (12 L) of water to 161 F (72 C) and stir in crushed grains. Mash grains at 150 F (66 C) for 60 minutes.Recirculate the wort for 20 minutes, then begin running off wort. Collect wort at a rate of about 2 qts. (~2 L) every 5 minutes.Heat sparge water to about 190 F (88 C). Begin adding sparge water when water is about 1 inch (2.5 cm) above the grain bed.

Add sparge water at the same rate as wort is being collected. Once upper grain bed temperature reaches 170 F (77 C), addcool water to sparge water until it reaches 170 F (77 C). Collect about 5.25 gallons (20 L) of wort. Add 0.5 gallons (1.9 L) ofwater. Boil wort for 60 minutes, adding hops at beginning of boil. Ferment at 70 F (21 C).

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