This is the seconnd wheat beer we are brewing. This time, we try to make it a bit lighter and simpler.
Ingredients
21L Mash water
12L Sparge water
Again, of course we had to use the classic, hard Berlin tap water.
Tip: A bike cargo trailer makes it easy to transport hot sparge water to the park! :)
Fermentable’s
- 2.23 kg Wheat malt - 3-5 EBC
- 1.72 kg Pilsner malt - 2.5-4.5 EBC
- 0.3 kg Cara wheat - 110-140 EBC
The Cara was maybe a bit too much and we ended up with a darker result as inteded. Note to our future selfs: Use Cara hell or just less Cara.
Hops / flavoring
Total boiling time is 90 minutes from hot break.
| Hop | Amount | Time to finish |
|---|---|---|
| Hallertau mittelfrueh (alpha ~ 4.9%) | 22g | 60 min |
| Hallertau mittelfrueh (alpha ~ 4.9%) | 8g | 15 min |
Brewing
| Mash in | 50°C | 20 min |
| Protein rest | 55°C | 15 min |
| Maltose rest | 65°C | 35 min |
| Sugar rest | 72°C | 20 min |
| Mash out | 78°C | 20 min |
We ended up with an Original Gravity (OG) of 1.050 after the boil.
I also wanted to give a little insight about how we brew: We use the “brew it a bag”-Method for a while now. We also found that for us, lautering works best if we take the whole grain bag out of the brew kettle and wash it in a sparge water bucket. It’s (relatively) clean, it’s simple, it’s effective.
Fermentation
yeast: WB-08
Temperature at around ~ 18C
After 17 days of fermentation in our blue bucket fermenter, we ended up with a Final Gravity (FG) of 1.030. This measurements would give a final alcohol content of just 2.63% ABV.
Bottle Day!
We have added 6g of priming sugar for each 0.5 liter botte to get a nice, bubbly beer with lots of CO2. Don’t the bottles look cool with a black bottlecap? I think so!
Now, we wait for the remainig yeast to eat all the priming sugar. This step might take a few weeks.