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Original
Gravity |
Final
Gravity |
Alcohol
By Volume |
Mash
Efficiency |
Primary |
Secondary |
Keg |
| 1.058 |
1.008 |
6.5 % |
57 % |
19 days |
0 days |
15 days |
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 rewed on Saturday, March 28th, 2009
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No yeast starter was needed since the Fermentis Safale US-05 dry yeast is being used. I used the motorized mill to do a double crush of the grains to help improve my efficiency. All the hops are from Brewmaster's Select and the Tettnang were whole and Hallertauer were pellets. The honey was added with 5 minutes left in the boil. The old digital thermometer was used again and recorded the temps as -2 the reading. The ambient temperature for fermentation is 60 F in the basement so no further control is necessary. The primary fermeter is a glass carboy, and I'll wait a couple weeks before dry hopping in the secondary.
All Grain
5.00 gal Batch Size
6.41 gal Boil Size
| Amount |
Item |
Price |
| 2.00 lb |
Orange Blossom Honey (1 L) |
$4.20 |
| 6.00 lb |
Weyermann Pale Malt (2 Row) (2 L) |
$7.50 |
| 4.00 lb |
Wheat Malt, Ger (2 L) |
$6.28 |
| 0.50 lb |
Cara-Pils/Dextrine (2 L) |
$0.82 |
| 0.50 lb |
Caramel/Crystal Malt - 60L (60 L) |
$0.82 |
| 1.00 oz |
Tettnang Hops (5.50 %) at 20 min |
$1.29 |
| 1.00 oz |
Hallertauer Hops (3.00 %) at 40 min |
$1.85 |
| 1.00 oz |
Hallertauer Hops (3.00 %) at 10 min |
$1.85 |
| 1.00 tsp |
Irish Moss at 30.0 min |
$0.10 |
| 1 pkgs |
Fermentis Safale US-05 (US-05) |
$1.99 |
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$26.70 |
| Time |
Step |
| 2:00 PM |
Sanitized equipment |
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Heated 3.5 gal strike water to 190 F, preheated mash tun |
| 2:40 PM |
Doughed in at 170 F, mashed at 154 F for 60 min, 154 F for 30 min, 151 F for 0 min |
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Heated 4.5 gal sparge water to 190 F, preheated hot liquor tank |
| 3:40 PM |
Lautered 7 gal of wort, 1.030 @ 115 F = 1.039 SG, 57% Mash Efficiency |
| 4:25 PM |
Boiled, added hops on schedule |
| 5:25 PM |
Heat exchanger and wort wizard, cooled to 65 F |
| 5:45 PM |
Pitched yeast, 1.058 @ 65 F = 1.058 OG (Estimate: 1.062 OG) |
| 7:30 PM |
Cleaned equipment |
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 acked to Secondary on Thursday, April 16th, 2009
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| No secondary fermenter was used and this batch of Honey Wheat went straight into the keg. |
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 egged on Thursday, April 16th, 2009
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After almost three weeks in the primary fermenter the Honey Wheat was racked into a 5-gallon keg. It is still fairly cloudy but that's okay for a wheat beer. It's going straight into the kegerator at 40 F to carbonate at 12 PSI.
Measurements:
1.008 @ 60 F = 1.008 FG
6.5% ABV |
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 asted on Friday, May 1st, 2009
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| This batch of Honey Wheat is going to be served at my brothers wedding in May. |
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