Grain Bill / Fermentables
- 6 lbs Pilsner
- 4 lbs Wheat
- 1.75 lbs Instant Rice
- 8 oz Flaked Wheat
- 8 oz Flaked Oats
- 8 oz Rice Hulls
Hops
- 1 oz Cluster (8% AA)
Yeast
- White Labs 320 American Hefe
Gravity
- OG 1.045
- FG 1.012
- ABV 4.33%
- IBU 27.5
Brew Day
Heat 5 gallons of water to 162°. (All filtered Dover city water.)
Gently dough in grains until all grain is covered by water.
Mash grains at 152° for 1 hour.
Remove “grain bag” and allow grains to drain.
Rinse grains using a colander and get every last drop of wort potential.
Bring wort to a boil, add 0.75 oz Cluster hops and continue boil for 40 minutes.
Add 0.25 oz Cluster hops and continue boil for 20 minutes.
Reduce wort temperature to 68° and take OG reading.
Sufficiently aerate and transfer to primary fermenter and pitch yeast starter.
Allow beer 2~3 weeks in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.
Bottle and wait another 1~2 weeks…
Enjoy!
Notes:
- Overestimated boil-off, got ~6 gallons at a lower OG. ¯\_(ツ)_/¯
- 8 hours, visible airlock activity.
- 16 hours, vigorous stream of bubbles in airlock.
- 4 days, 1 bubble in airlock every few minutes.
- 4 weeks after bottle conditioning this beer is too tart and dry, most likely due to the rice, which does not fit this style.
- After six weeks in the bottle this is a decent brew, but would still drop the rice from this recipe. Wheat beers seem to take a lot longer to bottle condition that many other styles.