Talking with a brewer buddy of mine, Whit, about doing a collaboration beer for GABF ProAm so I wanted to try something new and interesting. I have wanted to try the new fangled german hops out and Mandarina Bavaria really stood out to me. Why not make a German / American hybrid beer. An American Wheat with a blend of new school American and German hops. I just read the BJCP style guidelines for American Wheat and looked at a few books and put this recipe together based on what I thought might work.
Recipe Info
Recipe: american wheat 3v 1
Style: American Wheat Beer 1D BJCP 2015
Date: 02-19-2017
Recipe |
Guideline Min |
Guideline Max |
|
OG |
1.050 |
1.040 |
1.055 |
FG |
1.010 |
1.008 |
1.013 |
Color |
5.0 |
3.0 |
6.0 |
ABV |
5.3 |
4.0 |
5.5 |
IBU |
27.0 |
15.0 |
30.0 |
Brewery Info
Efficiency: 73 %
Attenuation: 80 %
Mash Info
Weight: 12.25 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.83 G
Volume: 6.81 G
Temp: 150.0 F
Boil Info
Kettle Gravity: 1.041
Predicted Mash Run-off: 4.73 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G
Fermentables
Weight |
% by Weight |
Name |
Yield |
SRM |
5.500 Lb |
45.0 % |
2-row American Malt (Rahr) |
81.3 |
1.8 |
5.250 Lb |
43.0 % |
Wheat Malt, Pale (Weyermann) |
82.2 |
2.0 |
1.000 Lb |
8.0 % |
Munich (BestMälz) |
76.1 |
7.6 |
0.500 Lb |
4.0 % |
Caramel Malt – 20L (Briess) |
73.0 |
20.0 |
Hops
Weight |
Name |
AAU |
Time |
Use |
IBUs |
0.2 Oz |
Magnum |
12.0 |
60 mins |
Boil |
8.0 |
1.5 Oz |
Mandarina Bavaria |
8.5 |
20 mins |
Aroma |
12.0 |
0.5 Oz |
El Dorado |
15.0 |
20 mins |
Aroma |
7.0 |
1.5 Oz |
Mandarina Bavaria |
8.5 |
4.0 days |
Dry Hop |
0.0 |
0.5 Oz |
El Dorado |
15.0 |
4.0 days |
Dry Hop |
0.0 |
Yeast
Amount |
Name |
1.000 unit |
California Ale V White Labs WLP051 |
Misc
Amount |
Name |
Time |
Use |
1.000 tablet |
Whirlfloc Tablet |
15 mins |
Boil |
0.500 tsp |
Yeast Nutrient (Wyeast) |
10 mins |
Boil |
Water
Predicted Mash Ph: 5.52
Ca |
Mg |
Na |
Cl |
So |
Bicarbonate |
|
Water |
7 |
3 |
21 |
11 |
24 |
46 |
Mash |
78 |
3 |
21 |
98 |
75 |
46 |
Sparge |
7 |
3 |
21 |
11 |
24 |
46 |
Final |
72 |
4 |
30 |
92 |
78 |
65 |
Target |
75 |
0 |
0 |
0 |
0 |
0 |
Mash Water
Total Water Treated: 5.828 G
Percent RO / Distlled: 0 %
Water Used: 5.828 G
Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 4.0 g
Lactic Acid: 5.0 ml @ 88.000 %
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 3.523 G
Percent RO / Distlled: 0 %
Water Used: 3.523 G
Sparge Water Adjustments
Notes
150f 60 min
168f 10 min
Ferment 68f for 2 weeks
3/1/17 0.37L 37g DME starter for WLP051 cal ale V
3/3/17 normal 3v brewday. pH a bit low but meter seemed iffy. gravity a hair low but fine. wort tastes really good.
3/4/17 nice 1″ kreusen and strong steady bubbling
3/5/17 slow steady bubbling
3/6/17 ~2 sec. kreusen dropped. dry hop #1 added (half of dry hops)
3/7/17 ~4 sec
3/8/17 ~4 sec. swirled hops gently
3/10/17 2nd dry hop added
3/11/17 oops. forgot to turn cooling back on so it got up to 74F. not terrible but an oops.
3/12/17 ~6 sec stirred in hops again
3/13/17 ~12 sec
3/14/17 ~9 sec
3/15/17 no bubbling
3/17/17 racked to keg. into lagering fridge. FG 1.010. pH 4.05
clean. nice hop flavor and aroma. green but promising. very hazy.
General Comments. I thought this beer turned out well but not great. i really don’t like the cal ale V yeast (anchor liberty ale yeast). the flavor profile was ok but it took a long time to ferment out compared to something like WLP001 and it was really non-flocculent/ dusty. The Mandarina Bavaria hops had a really nice, fresh tangerine / orange aroma and flavor but it seemed a bit one dimensional to me so it really would be better to use as an accent hop when blended with other hops but not the main hop. i think it blended half and half with columbus or centennial would be really good. or maybe blended with simcoe. it does remind me of amarillo but a more pure orange than that. This beer also scored OK (30 in one comp and 29 in another) in competition but didn’t place.