BrewBlog: 081 - Wheaton XII
Specifics
General Information
Method: All Grain

The style is Wheatwine, but that's not in the list.

Scale Recipe
Enter desired final yield (volume):
 liters  
Reference
Malts and Grains
Adjuncts
0.50 kilograms Rice Hulls  
Reference
Hops
27.50 grams
Citra (CopperKettle)
13.8000000% Leaf @ 60 minutes
Type: Bittering and Aroma
Use: Boil
379.5 AAUs
24.60 grams
Magnum (Copper Kettle, 2009 harvest)
14.5000000% Leaf @ 60 minutes
Type: Bittering
Use: Boil
356.7 AAUs
20.00 grams
Amarillo Gold
10.7000000% Leaf @ 60 minutes
Type: Aroma
Use: Boil
214 AAUs
19.40 grams
Target (Copper Kettle)
13.0000000% Leaf @ 60 minutes
Type: Bittering
Use: Boil
252.2 AAUs
15.00 grams 7.5000000% @ 60 minutes
Type: Aroma
Use: Boil
112.5 AAUs
15.00 grams 10.7000000% Leaf @ 15 minutes
Type: Aroma
Use: Boil
112.5 AAUs
15.00 grams
Bramling Cross (CopperKettle)
6.9000000% Leaf @ 5 minutes
Type: Aroma
Use: Boil
103.5 AAUs
15.00 grams
Cascade 2005
5.3000000% Leaf @ 5 minutes
Type: Bittering and Aroma
Use: Boil
79.5 AAUs
15.00 grams
Citra (CopperKettle)
13.8000000% Leaf @ 5 minutes
Type: Bittering and Aroma
Use: Boil
207 AAUs
30.00 grams
Williamette (Copper Kettle)
4.8000000% @ 5 minutes
Type: Aroma
Use: Aroma
144 AAUs
15.00 grams
Cascade 2005
5.3000000% Leaf @ 5 minutes
Type: Bittering and Aroma
Use: Aroma
79.5 AAUs
15.00 grams
Citra (CopperKettle)
13.8000000% Leaf @ 60 minutes
Type: Bittering and Aroma
Use: Aroma
207 AAUs
1.00 grams
Bramling Cross (CopperKettle)
6.9000000% Leaf @ 5 minutes
Type: Aroma
Use: Aroma
6.9 AAUs
227.50 grams Total Hop Weight 2302.8 AAUs
Boil
Total Boil Time: 120 minutes
Equipment Profile

mdma’s electric brewery

Batch Size: 42 liters Boil Volume: 57 liters
Evaporation Rate: 14% per hour Mash Tun Dead Space: liters
Efficiency: 88% Mash Tun Weight: 12 kilograms
Hop Utilization: 100% Mash Tun Volume: 70 liters
Loss: 0.5 liters Mash Tun Specific Heat: 0.120 Cal/gram per °C
Notes:

Modified build of http://www.theelectricbrewery.com/

Mash Profile

Two Step Temperature Mash, Light Bodied Beer

Grain Temperature: 72°C Tun Temperature: 72°C
Sparge Temperature: 168°C PH: 5.4
PPK: 26.1 Efficiency: 5293%
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 50°C

Add 100% of mash water at 129° F / 54° C

2 Saccharification Temperature 75 min. 65.6°C

Heat to 150° F / 65.5°C over 15 minutes

3 Mash Out Temperature 10 min. 75.6°C

Heat to 168° F / 75° C for at least 10 minutes

Procedure

Mash - protein rest @50 for 30 mins, followed by slow increase from 60 to 65C for highly fermentable wort. Finally 15 mins at 70C for dextrins and 76C mash-out. 

10g Burton water salts (includes papain to break down the protein load). 7.5g NaCl.  6ml lactic acid in mash, 3ml in sparge liquor.

Bittering hops low in cohumulone for clean bitterness.

Aroma hops chosen for citrus+floral character, which goes with the tart/spicy wheat.  Light flavor hops to support the malt.

Hop stand at 75C down to 50C for 10 mins + 20 mins rest, then 30 mins chill to 19C. 

1tsp wyeast nutrient (2x dose)

Pitch fresh yeast after 14 days to cleanup.

Cell count: 450bn (underpitch)

Oxygenate to 18ppm @0 hrs, 6hrs and 12 hrs after pitching.

Efficiency into BK: 82%.

Brewhouse eff: 78%

 

Fermentation
Primary: 14 days @ 19° C
Secondary: 7 days @ 21° C
Age: 60 days @ 15° C
Tasting Reviews
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