Amarillo American Wheat take 3

Trying this one again. Was set to brew this at Andy’s house with his Schwartzbier but work got in the way. Put the yeast in the fridge hoping it  would be ok a week later. The Thursday before brew day, I took the two flasks of yeast out, poured off three fourths of the liquid, and boiled up some fresh DME. Since the first two flasks were funked up from foam, I sanitized the other two flasks and poured the yeast into these two and added the extract.

Brew Day Photos

Feb. 21, 2016

Amarillo American Wheat – 12 gallon

Brewers – Charles, Andy, Rob, Tom, Sam

Grain Bill

  • 10 lb. Pilsner
  • 10 lb. White Wheat
  • 1 lb. 6 oz. Flaked Wheat
  • 13 oz. Red Wheat
  • 8 oz. Crystal 60
  • 1 lb. Rice Hulls

Hop Bill

  • 1 oz. Amarillo – leaf – 10.9% – 60 mins.
  • 1 oz. Amarillo – leaf – 10.9% – 30 mins.
  • .5 oz. Mount Hood – pellet – 15 mins.


  • Yeast 1056 – American Ale
  • Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.

NOTE: Decided to omit orange peel and/or zest this time around.

Calculated stats

  • OG – 1.054  (measured 1.054)
  • FG – 1.012
  • IBU – 27
  • SRM – 46
  • ABV – 5.3%

Step Mash

Mash in to 7.5 gallons water @ 130˚ strike temp.

  • Protein Rest

Step temp. 122˚ – hold for 30 minutes.

Start heating 11 gallons for sparge. Target 200˚.

  • Saccharification

Heat mash to 152˚ over 15 mins. Hold  for 45 mins.

  • Mash Out

Heat mash to 168˚ over 10 mins. Hold for 10 mins.

Add 1 gallon hot sparge water to mash tun for foundation water.

Transfer mash to tun. Let settle a few minutes.

Set up sparge water, run off hose and boil pot.

Vorlauf approx. 10 minutes. Cleared fast.

Collected 16 gallons wort.

Boiled approx. 15 minutes before first hop to reduce extra volume.

Followed hop bill as listed above.

10 minutes left in boil added chiller and 3 tabs Irish Moss.

Cold break went quick. Rob stirred the entire time which we have found in the past to greatly reduce chilling times. We did not have the Terminator this time.

Transfer was once again problematic. We used Andy’s 20 gallon Blichmann pot for the boil. this is fitted with a diptube instead of a screen. This worked perfectly at Andy’s but plugged up immediately when we started the transfer. Attempts to clear failed so we went old school and used the auto-siphon.

Transfered 11 gallons. OG is dead on at 1.054.


2 flasks of yeast got us to almost 12 gallons

Sunday night – strong steady bubble.







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