Wednesday, June 8, 2011

Hoppyweizen

I only get to have the full range of New Glarus Brewing Company's beers about once a year. Whenever I go home to Illinois I try to make a pilgrimage across state lines to pick up some New Glarus beers. One of my favorite beers from their lineup is Crack'd Wheat (which, sadly, appears to be discontinued). It's a hefeweizen hopped with American hops (I believe Amarillo). The interplay between the vanilla and clove notes from the hefeweizen yeast works really well with the Amarillo hop character. I'm surprised that more American brewers aren't doing something along these lines.

I had some Cascade, Citra, and Amarillo on hand and I've been trying to brew beers to use up two sacks of Weyermann Wheat Malt and Castle Pilsener Malt before I, incidentally, head home to Illinois and make the pilgrimage across state lines to pick up some New Glarus beers. My only concern with this recipe is that I might have gone overboard a bit on the hopping. I still want to taste the hefeweizen behind the hops, but I've got a feeling that the nice banana character from the Weihenstephan yeast is going to be lost.

Hoppyweizen

OG 1.060 FG 1.013 ABV 6.3% IBU ~38 SRM 5.3

Assumed Efficiency: 70%
Target Volume: 6.68 gal
Target PBG: 1.050
Target OG: 1.063
Total Grain: 16.0 lbs.

52.4% - 8.71 lbs. Weyermann Wheat Malt
35.0% - 5.81 lbs. Belgian Pilsener Malt
06.2% - 1.03 lbs. Rice Hulls
03.1% - 0.51 lbs. CaraMunich

0.50 oz. US Magnum (13.5% AA) @ 60 min.
1.00 oz. Amarillo (9.3% AA) @ 5 min.
1.00 oz. Cascade (5.0% AA) @ 5 min.
1.00 oz. Citra (13.4% AA) @ 5 min.
1.00 oz. Amarillo (9.3% AA) @ Dry Hop
1.00 oz. Cascade (5.0% AA) @ Dry Hop
1.00 oz. Citra (13.4% AA) @ Dry Hop

1.00 tablet Whirlfloc @ 10 min.
0.25 tsp Wyeast Yeast Nutrient @ 10 min.
5 drops Fermcap-S @ Primary Fermenter

Wyeast 3068 - Wiehenstephan Weizen

50% Carbon Filtered Waco, 50% Distilled

Mash at 151

Notes:
Brewed on 08 June 2011 by myself

Mashed for 30 minutes at 145 @ pH ~5.2. Added .75 gal boiling water to raise mash temp to 149 for 10 minutes before running off

Collected 9.25 gal of 1.039 wort (mash efficiency 63.4%). Added .55 lbs Extra Light DME for 9.25 gal of 1.042 wort.

Boiled hard for 120 minutes (~15% evaporation)

Chilled to 62 degrees F and pitched smack pack without starter and without aeration. Let free rise to 72 degrees over 20 hours.

11 June 2011 - Moved near fireplace. Ambient temperature 75 degrees F

12 June 2011 - Gravity 1.020 (65.5% AA)

15 June 2011 - Racked to secondary for dry hop

23 June 2011 - Final gravity 1.013 (77.5% AA). Bottled 3.6 gal of 75 degree F beer with 4.32 oz table sugar for target 3.00 volumes CO2. Yield 35 12oz bottles.

18 July 2011 - First tasting

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